Sweet-Sour Soup (Ambat Varan)


It is also called ambat goad amti (in Marathi) and pappulapulusu in Telugu. It is an Indian dish made with tamarind pulp, jaggery, lentils, and spices.

Ingredients:

  • 1 cup Toor dal (split pigeon peas)
  • 1 cup onion pieces
  • Ginger paste
  • 1 tbs oil
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • Salt
  • 4-5 dried red chilies
  • ¼ cup tamarind pulp or store-bought paste
  • 1/8 tsp Hing (asafetida)
  • Lemon sized jaggery
  • 1.5 tsp garam masala (easily available in Indian stores)
  • Grated coconut (optional)

Method:

  • Wash, drain Toor dal. Add double the water to it and pressure cook it.
  • You can use a pressure cooker (medium flame, 3 vigils) or instant pot (pressure cook for 15 min) or on the stovetop (until it cooks well).
  • Mash the cooked dal and keep it aside.
  • Soak dry tamarind in water for 15 minutes and make a paste or use store-bought tamarind paste
  • Take a cooking pot. Add oil and heat it.
  • Add mustard seeds, cumin seeds and let them crackle.
  • Add hing, ginger paste, and saute until rawness goes away.
  • Then add dried red chilies.
  • Add onion pieces and cook them until turn golden.
  • Add turmeric powder, salt, tamarind paste to it.
  • Add mashed dal and mix well.
  • Add water to it to get desired consistency.
  • Add jaggery, garam masala, and red chili powder.
  • Add grated coconut (frozen or dry) at this point if you want to use it.
  • When dal reaches the desired consistency, turn off the stove.
  • It can be eaten in three different ways: with hot rice, or with flatbread. My children eat it a little different way. They make small pieces of flatbread and add them to the soup/dal. Then add ghee to it, mix and eat.

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