Wednesday, May 9, 2012
Lal Bhaji / Red Amarath Leaves Kholomba (Konkani Sambar)
1 cup toor dal
1 onion - chopped
1 tomato - chopped
1 bunch Red Amaranth leaves
3 teaspoons kholomba masala
1 teaspoon mustard
1 teaspoon cumin/jeera
5 to 6 curry leaves
1/2 teaspoon tamarind concentrate
1 tablespoon oil/ghee
salt to taste
Clean the Red amarath leaves - only leaves and wash them very clean and then roughly chop them. Take the tender stems of the amarath and wash then and cut them into 1/2 inch pieces. Wash and cook the dal along with the amarath stems and 3 cups of water in a pressure cooker upto 3 whistles.
Once the dal is cooked - just mash it with the bottom of a ladle/spoon. To this add the kholamba powder and tamarind pulp.
In a karahi add the oil/ghee. Once it gets hot add the mustard seeds and let them splutter, then add the jeera and the curry leaves. Then add the chopped onions and mix well till they sweat and become transparent. Then add the tomatoes and mix for about 5 minutes. Then add the chopped amarath leaves and mix well and let it cook covered for about 5 to 7 minutes. To this add the dal mixture and bring it to a boil and then lower the heat and let it simmer covered for about 15 minutes. Serve with rice.
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