Ambadi Bhaji

Ambadi Bhaji

Ambadi Bhaji

Veg Vegan

Sorrel leaves with toor dal — fresh ambadi (roselle/sorrel; Hibiscus sabdariffa, whose leaves are intensely sour) washed and chopped, then cooked with pressure-cooked toor dal, shallots, garlic, green chilli, and a tempering of mustard seeds, dried red chilli, and curry leaves in sesame oil. The ambadi's intense tartness (from malic acid in the leaves) seasons the dal without any tamarind or lemon; the combination of ambadi's sour-astringent leaves and the toor dal's earthiness is the defining flavour of Vidarbha's vegetable cooking. Loved in the Amravati and Yavatmal districts where ambadi grows prolifically; the preparation is almost indistinguishable from Andhra's gongura pappu, reflecting the shared Deccan agricultural tradition. Eaten with bhakri or rice as the primary vegetable course.

Cuisines

Malvani Vidarbha Andhra Telangana Maharashtrian

Best for

Lunch Dinner

Recipe

Prep: 20 min Cook: 30 min Total: 50 min 2-3 servings

Ingredients

2 bunches Ambadi leaves (sour greens)
1 cup chana dal (split chickpeas)
1 medium onion, finely chopped
2 tablespoons peanut oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 pinch asafoetida
2 green chilies slit
1 teaspoon turmeric powder
1 salt to taste
1 tablespoon jaggery (optional)

Instructions

  1. 1 Wash the chana dal thoroughly and soak it in water for about 30 minutes.
  2. 2 Clean the Ambadi leaves, remove the thick stems, and chop them finely.
  3. 3 Heat oil in a pan and add mustard seeds. Once they splutter, add cumin seeds and asafoetida.
  4. 4 Add the chopped onions and sauté until they turn translucent.
  5. 5 Add the slit green chilies and turmeric powder, sauté for a minute.
  6. 6 Drain the soaked chana dal and add it to the pan. Mix well.
  7. 7 Add the chopped Ambadi leaves and stir everything together.
  8. 8 Cover the pan and let it cook on low heat for about 15-20 minutes, stirring occasionally.
  9. 9 Add salt to taste and jaggery if using, mix well, and cook for another 5 minutes.
  10. 10 Serve hot with steamed rice or chapati.

Tips

Adjust the amount of jaggery based on the sourness of the Ambadi leaves for a balanced taste.