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Kele Ambat

Recipe by
Total Time:
1 hour
Serves:3
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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4

Ingredients

  • 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.
  • For seasoning:
  • 2 tbsp - oil
  • 1 tsp - Mustard Seeds
  • 1/2 tsp - Jeera (cumin seeds)
  • 1 sprig Curry leaves

How to Make

  • 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