A popular main curry with rice in Konkani cuisine without any vegetables. Best with rice. Recipe from Rasachandrika Saraswat cookery book.
For the dal:
1/2 cup / 100 ml tur dal / red gram dal (Indian standard measuring cup of 100 ml / 4 oz capacity)
1 1/2 cups water (300 ml)
1/4 teaspoon turmeric powder
1/2 teaspoon oil
Clean and soak tur dal in 1 1/2 cups water for 15 minutes. Pressure cook dal with turmeric powder and oil till done and soft ( reduce the high heat to medium after 3rd whistle (3 quick whistles) and pressure cook on a medium heat for 8 - 10 minutes ). Do not open the pressure cooker lid immediately . Allow the pressure cooker to cool naturally. Open the lid and gently mash the cooked dal.
For coconut paste:
5 tablespoon grated coconut (or 60 g)
6 red chillies or ½ teaspoon red chilli powder
½ teaspoon turmeric powder
½ teaspoon cumin seeds (jeera) or ¼ teaspoon fenugreek powder (methi powder)
2 tablespoon water
Make a smooth paste of the above ingredients in a small mixer bowl.
¾ teaspoon salt (or to taste)
Extra ¼ cup water (50 ml)
In a bowl, mix boiled dal, salt to taste, coconut paste and extra ¼ cup water. Consistency of ambat should be of pouring consistency. Cover with a lid and cook on a medium to low heat for 7 – 8 minutes until the dal comes to a boil / slightly thickens. Switch off the heat.
2 teaspoon oil
2 tablespoon chopped onion
Heat oil in a small pan on a medium heat. Fry chopped onions until golden color. Pour fried onions over ambat and serve with rice.