Home     About Us     Search     Contact Us 




 Indian Cuisine Made EZ

Indian Herbs, Spices and Ingredients...


Glossary of Indian Food Terms 

Do you know what they mean?

Indian Kitchenware

Food Measurements and Conversions

Indian Tea 


Indian Recipe Box

Non-Vegetarian Cuisine

Vegetarian Cuisine

Having a Party ? Party Menus 


Fun Cocktails

Cooking Tips & Tricks

Managing time when cooking Indian food

Cooking With Your Kids

Have a Question?


 New Service Launched ! Try It ! 

 Cooking Links

International Cooking Links

Indian Cooking Links

Viewer Recipe Sites

Add A Link 

Join our open discussion about  Indian Cuisine and Culture

Click to Subscribe

Powered by www.egroups.com

Ambat Varan 

Sweet and Sour Daal


"Ambat" means sour. "Varan" is sweet daal. This sweet and sour tur daal recipe is a specialty of the CKP Maharashtrian community. The sourness and sweetness needs to be adjusted, as the tamarind you use will vary in its tanginess.

1 cup Tur daal
1 tsp Turmeric powder
1/3 rd tsp Asafoetida or Hing
1/4 cup tamarind pulp (thin)
3-4 tbs sugar or jaggery
1/2 cup fresh Cilantro leaves chopped

For Tempering

2 Tbs Oil
4 cloves of fresh Garlic
1/4th tsp Asafoetida
1 tsp Black Mustard seeds
1 tsp Cumin Seeds or Jeera
1 tsp Red Chili powder
1/2 tsp Turmeric powder
1 green chilli - seeds removed and cut lengthwise into 2
5-6 Curry leaves

Salt to taste


Clean and wash daal several times. Add 1 cup of water, asafoetida and the turmeric powder. Pressure cook until soft. Transfer the cooked daal into a pot. Add 2 cups of water.  Blend with an Indian hand blender - called a "ravi" in Marathi or an electric hand blender to mash the daal. Now heat the daal. Add the tamarind, sugar
and cilantro leaves and bring it to a rapid boil. Adjust the taste as per your sourness of the tamarind. Add salt. Let it cook for 8-10 minutes. Bring down the heat to medium and keep it boiling.

In another small pot heat the oil until hot. Add the garlic cloves. Cook until golden brown. Now add the asafoetida, black mustard seeds, cumin seeds. Once the seeds start sputtering add the red chili powder, turmeric powder, curry leaves and green chili. Cook for a few seconds and then temper the boiling daal with this mixture. Bring the daal to another rapid boil.

Garnish with more chopped cilantro leaves. Serve with plain rice.


Guest Book      Contact Us


Advertising Info    Disclaimer    Viewing Tips

Click   if you would like to save this page in your favorites folder for later.

Copyright CuisineCuisine.com All rights reserved