1 cup (100 ml / 4 oz) - channa dal (Chone dali / Bengal gram dal)
3 cups (300 ml) - water
2 ripe plantains (nentrampazham) (medium size), cut into cubes
1/4 tsp - salt
85-100 ml - melted and sieved jaggery or organic jaggery (3-4 cubes)
For coconut paste:
50 g (4 tbsp) - grated coconut
1 small green chilli, chopped
1 pinch turmeric powder
2 tbsp - water
Make a smooth paste of above ingredients in a mixer.
2 tbsp - oil
1 tsp - mustard seeds
1/2 tsp - jeera (cumin seeds)
1 sprig curry leaves
How to Make Kele Ambat
Wash and soak channa dal in 3 cups (300 ml) water for 1 hour and pressure cook (along with soaked water) for 25 minutes.
Reduce the heat after 2nd whistle and cook on a medium heat for 20 minutes. Do not open the pressure cooker lid. Allow the cooker to cool naturally.
Boil cooked channa dal (along with dal water) with ripe banana pieces. Add salt. Cover with a lid and cook on a low to medium heat for 10 minutes or until half done.
Add melted and sieved jaggery or organic jaggery cubes. Cook again for another 10 minutes or until the jaggery is well blended with channa dal and banana.
Add coconut paste (do not dilute paste with extra water). Mix well. Cook on a very low heat for 5 minutes. Switch off the heat. Ambat should be medium thick in consistency.
Heat 2 tsp oil in a pan. Add mustard seeds. When they crackle, add jeera (cumin seeds) and curry leaves. Fry for 2 minutes or until the curry leaves are crisp. Pour the seasoning over kele ambat and serve with rice.
Recipe Courtesy: Niya's World
Bawarchi of the Week
Her recipes and stories are featured in popular magazines.