Fresh pigeon peas are in season. A variety of dishes are made when the season lasts and they are also peeled and stored away for use during the year. Posting a traditional Ambat from the Konkani cuisine today. It goes well with Rice, Roti, Bread or even with Dosa.
- 250 gms shelled Fresh pigeon peas/Toovar
- 1 large potato chopped into tiny cubes
- 3 large onions chopped fine
- 1/2 of a large coconut
- 6 roasted Guntur chillies
- 6 roasted Byadgi chillies
- 1heaped tsp tamarind paste
- 100 gms or 1 large fistful toor/arhar dal pressure cooked and churned
- 4 tbsps coconut oil
Pressure cook the potatoes, fresh pigeon peas and half of the chopped onion in a glass of water and some salt to two whistles. Grind together the grated coconut, roasted red chillies and tamarind to a smooth paste. Drop it into the cooked pigeon peas along with the churned Dal. Boil well. Adjust salt. Heat the coconut oil in a pan. Add the remaining chopped onions and roast to a rich brown. Drop them into the boiling Ambat. Allow to simmer for a couple if minutes. Cover and keep aside for about fifteen minutes for the flavours to infuse. Serve hot.