Ambat Varan

This is a CKP Special Maharashtrian Dal.  Tur Dal / Pigeon Lentils cooked with tamarind and jaggery. It has a delicious sweet and tangy taste, a comfort , soul food and everyone's favorite,  especially my daughter's. She had this at a restaurant and would pester me to prepare it, made it for our Diwali lunch. She enjoyed it with just steamed rice. After having her lunch she exclaimed Ma! over ate my lunch today, it was delicious and real soul food, loved it!

Here is the recipe for this simple and delicious soul filling meal.

Ingredients
1 Cup Tur Dal / Pigeon Lentils
1/2 Teaspoon Turmeric powder
A pinch of Asafoetida / Hing
1 Medium Onion -chopped
2 Big Light Green chilies - made into pieces
1 Tablespoon Jaggery
2 Tablespoon Thick Tamarind paste
1 Teaspoon Salt or to taste

To Grind to paste

1/2 Cup Freshly Grated Coconut 

1/3 Cup Fresh Coriander Leaves  

4 Curry Leaves

For Tadka / Tempering
1 Big Curry Spoon Oil
1 Teaspoon Mustard seeds
A pinch of Asafoetida / Hing

Method

Wash and soak the dal for at least 30 minutes .

Pressure cook the dal with turmeric powder, pinch  of asafoetida, onion, green chilies and sufficient water till  soft and tender.

In the meanwhile as the dal is getting cooked, lets grind the  coconut paste.

In a blender jar add coconut, coriander and curry leaves, add  2 tablespoons water and grind it to a fine paste. 

Once the dal is cooked transfer the dal to large pan / kadai add coconut paste and  water enough to make a thick consistency, then add  salt, jaggery and tamarind paste. Keep it on high flame stirring till it come to rolling boil, reduce the flame and  let it simmer, stirring at intervals so that the dal does not settle at the base of the pan and get burnt. Let simmer for 7 to 10 minutes on low flame,  keep stirring at intervals.  Taste for salt and the sourness of dal, add more of either if necessary. 

Now let's prepare the Tempering / Tadka

Heat oil in a small pan, add mustard seeds when it crackles take off flame, add the asafoetida and immediately pour this on to the simmering dal. Cover with a lid, switch off the flame and let is stand for 5 to 7 minutes.   Ambat Varan is ready.

Serve hot with rice or chapatti and a teaspoon  of desi ghee on rice... hmmm delicious.

The next day with the remaining dal.  I, had it with stale chapatti broken into pieces, heated the Ambat Varan poured it over the chappati pieces,  added  a teaspoon of desi ghee. Let it soak for a couple of mins and then relished it.. hmmm.. delicious....

Labels : Dal, Vegetarian, Vegetables, Ambat  Varan, CKP Cuisine, Maharashtra,  Maharastrian Cuisine, Healthy, Complete Meal

MASOORACHI AMTI OR RED LENTIL CURRY - CKP RECIPE

Masoorchi Amti is a typical Maharashtrian CKP lentil based dish usually prepared with sprouted whole brown masoor dal which is flavourful, nutritious and taste well with chapatti, bhakri or rice.  A little about the CKP community.

Maharashtrian CKP (Chandraseniya Kayastha Prabhu) . 'Chandraseniya Kayastha Prabhu' or CKP (Marathi: चांद्रसेनीय कायस्थ प्रभू) is the name of a sub caste of the Kshatriyas in Maharashtra.

This dish is a must in every CKP marriage. This is basically served with Vade ( A puri made of mixed flours). The vegetarians make this dish with Vade whereas the non-vegetarians have this with Kombadi Vade ( Chicken curry with Vade). This is a delicious dish.  I made the Malwani Vade to go with this dish.   

Ingredients

1.1/2 Cup Masoor (Red Lentil)  - sprouted
3 Tablespoons Grated Coconut
1 Teaspoon Garam Masala
1 Teaspoon Coriander- Cumin Powder
1 + 1 Large Onions – chopped fine

2 Tablespoons Hirva Vatan ( Green Masala)
A pinch Asafoetida
1/2 Teaspoon Turmeric powder
1 Tablespoon CKP Masala

1.1/2 Tablespoon Oil

1 Teaspoon Cumin seeds
1 teaspoon Jaggery
3 Kokum or Garcinia Indica
1 Tablespoon Coriander leaves  - chopped finely

For the tadka

1 Teaspoon Pure Ghee

3 Cloves.

Method
In a bowl add the masoor, hirva vatan, CKP masala, garam masala, turmeric, coriander - cumin powder, salt and a 1/2 tablespoon of oil and mix well .  Keep this aside.
In a  an heat oil fry one onion till light brown in colour, add the fresh coconut and fry again till the coconut turns pink in colour.  When cooled grind this to a fine paste.

Heat oil in a kadai, add cumin seeds and  asafoetida, when the cumin turn brown add the onion and fry till light brown in colour.  Add the masoor mix and fry lightly for 2 - 3 minutes then add water about an inch above the masoor and take a boil on high flame.  When it comes to a  boil reduce the flame and let it cook till done.  Then add the  coconut-onion paste, kokum and a little of the coriander leaves, let it cook again for 3 minutes.   After 3 minutes add the jaggery and let it boil for a minute, then  switch off then flame.  

In a another small pan heat ghee , add the cloves and immediately pour this on the masoor amti.  Cover for 5 minutes. All done , the aroma, is filling my house and  senses, its so inviting that I can't just resist tasting it.  Garnish with coriander leaves and serve hot with Malwani Vade. 

   

Notes :  Amti a Marathi meaning is cooked curry.
Sprouting the masoor is the best and nutritive way of making this dish.

Sending this to Mireille's, challenge cooking with seeds and linking it to Priya.

Labels: Masoor dal, Vegan, Main course, Healthy, Vegetables, Lentils, Masalas, Complete Meal, CKP Cuisine, Maharashtra, Maharastrian Cuisine,  Vegetarian

CKP Masala

This masala is prepared by the CKP's for the full the year and in large quantity.  

Ingredients
50 Grams Dried Red chillies 
15 Grams Coriander seeds
5 Grams Fennel seeds
Oil for toasting ( generally Groundnut oil)

Method 

Lightly roast each ingredient separately in 1/4 teaspoon oil over medium heat.  Mix spices together and grind finely. Store in airtight container.

Labels: Masalas, CKP Cuisine, Maharashtra, Maharastrian Cuisine

Hirva Vatan ( Green masala paste)

The specialty of CKP cuisine is fish, chicken and meat dishes. Hirva vatan (green masala paste) is the pungent and aromatic ginger-garlic, green chilies and fresh coriander leaves paste .Hirva Vatan is must for most dishes in every Maharashtrian home.

Ingredients
10 Grams Garlic
10 Grams Ginger
1 or 2 Green chillies
2 - 3 Tablespoons Coriander leaves- with the stems
1/4 Teaspoon Salt

Method 

The preparation is pretty basic -peel the garlic pods, and peeling the ginger. Add all ingredients into a mixer/blender and blend to a fine paste. Add a little water (enough to grind everything together).  That's it. For the color not to change add a little oil and then store it in the container, put it into the freezer and use as needed.

Labels: Masalas, Coriander Leaves,  Garlic, Ginger, Green Chilly, CKP Cuisine, Maharashtra, Maharastrian Cuisine