A little bit of changes in preparation of dishes is always a welcome change, sort of something different to tickle the taste buds ... try this “Amra Dal (Ambade Dalitoy/ Hoplum Tuvar Dal)” … a traditional bengali dish prepared using lentils with addition of amra ie ambado/ hogplum … it is a simple khatHa meetHa teekHa dal close to our own dalitoy but with addition of ambado and sugar to bring in tart- sweet flavor … tastes awesome served with rice … Yummilicious …
** As mentioned in the title Amra dal is similar to our own amchi dalitoy to which amra ie. ambado/ ambtekayi/ hogplum is added along with a little bit of sugar to bring in a tart and sweetish tinge to the dal. I came across this recipe on net when I was searching for dishes to be prepared with hogplum as in Mumbai its in season and I always have plenty of stock till it lasts. After preparing most of our own dishes I just thought of giving a search for new recipes and was pleasantly surprised to know that it was also available in eastern parts of the country and used in many dishes.
** I found many dal recipes where in the hogplums were added and thought of preparing the same for lunch. In each recipe different lentils were used like tuvar dal, masoor dal, chana dal, moong dal etc. which meant that this dish was prepared with any lentil desired or available in the kitchen. After browsing through a few recipes, I decided to try out our own style of preparation of dalitoy by adding ambado and just a pinch of sugar as in my home we are not very much fond of sweetness in dishes. Well, a lovely blend of flavors to our own simple dalitoy that tasted lovely served with rice.
** Here is my recipe for “Amra Dal (Ambade Dalitoy/ Hoplum Tuvar Dal)” … my style …
** Ingredients :
Tuvar/ Toor/ Tur Dal/ Split Pigeon Peas : 1 cup
Ambado/ Amra/ Ambtekayi/ Hoplum : 5-6
Green Chillies/ Tarni Mirsanga/ Hari Mirchi : 6-8
Sugar/ Sakkara/ Shakar : 1-2 tsp
Roasted Jeera/ Cumin Seed Powder : 1 tsp
Salt/ Namak/ Meeta : to taste
** For Tempering/ Seasoning/ Tadka/ Pannaka :
Ghee/ Toop : 1 tblsp
Oil/ Tel/ Tela : 1 tblsp
Mustard Seeds/ Rai/ Sasam : 1 tsp
Haldi/ Turmeric Powder : ½ tsp
Hing/ Asafoetida Powder : 1 tsp
Dry Red Chillies/ Sukki Mirsanga/ Sukka Mirchi : 1-2
Curry leaves/ Kadipatta/ Karbevu : 8-10 fresh
** Wash tur dal and put it in a pressure cooker with water, say about an inch above the level of dal and pressure cook on medium heat to 4-5 whistles. Let the pressure fall on its own and when able to open the lid, add in another cup of water to the dal, mix well and churn it slightly to get a smooth consistency, keep this ready aside.
** Note : I used tur dal, however, you can use any lentils/ dals for this dish like chana dal, masoor dal, moong dal or tuvar dal.
** Wash and wipe dry hoplums/ ambado and slice off the edge stem portion. Now you can either crush them if hard or cut into 2-4 pieces lengthwise if tender or slice off the sides and use it along with the inner seed (katho) as desired. Put them into a thick bottomed vessel along with 1 cup of water and bring to a boil.
** Let hogplum cook on medium heat until soft and done say for about 5 minutes. Now add green chilies cut lengthwise, prepared and kept dal, sugar, jeera powder, salt to taste, mix well and bring all together to a boil on medium heat, stirring often to avoid being stuck to the bottom. Lower heat and simmer for a while.
** Note : The texture of the dal should not be too thin or too thick in consistency, so check out and add in more water accordingly.
** For Tempering/ Seasoning/ Tadka/ Pannaka : Heat oil in pan, add mustard seeds, when they begin to splutter lower the heat, add curry leaves, hing, haldi, red chillies cut to pieces and fry for a few seconds. Pour over simmering dal, mix well and cook further for another 2-3 minutes to blend in the spices well. Remove from heat, add ghee and keep it aside covered for 15- 20 minutes to be well infused.
** “Amra Dal (Ambade Dalitoy/ Hoplum Tuvar Dal)” is done and ready to be served. Tastes best served steaming hot with rice or any other mildly spiced rice dishes. Do try out this dal when ambado/ hogplum/ amra/ ambtekayi is in season. It does impart a lovely tart flavor to the dish and addition of a little bit of sugar blends in all flavors together and makes the dal that much more delicious. Prepare this fresh to enjoy the awesome aromatic taste of the dal and enjoy with your family and friends.
** Sharing a common link below to all “Dal” recipes shared in the Blog. You may browse through in leisure and try out that which appeals to your family….
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