Sambalpuri Aamat
A tangy, lightly spiced dal-vegetable stew from Sambalpur, soured with tomato or tamarind and vegetables like pumpkin and okra.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 190 kcal
Equipment
- •Pot
Nutrition
Per serving, approximate
- Calories
- 190 kcal
- fat
- 5 g
- carbs
- 28 g
- fibre
- 6 g
- protein
- 9 g
- calories
- 190 kcal
Instructions
- 1
Boil the toor dal with turmeric. Cook until it is soft and mashable.
- 2
Add the pumpkin, okra and chopped tomato to the boiling dal.
- 3
Simmer gently until the vegetables are tender.
- 4
Stir in the tamarind pulp if you are using it for extra tang.
- 5
Heat the mustard oil in a small pan until it smokes lightly.
- 6
Add panch phutana (five-spice mix) and dried red chilli. Let them sizzle and crackle.
- 7
Pour this hot spiced oil over the simmering aamat (tangy curry).
- 8
Season with salt. Simmer for two more minutes before serving.
Chef's tips
Tomato alone gives enough sourness for a mild dish. Only add tamarind if you want a sharper tang.
Ingredient substitutions
- okra → drumstick pieces
Storage
Refrigerate for up to 2 days.
Reheating
Reheat gently on the stovetop with a splash of water.
Common mistakes to avoid
- •Adding too much tamarind, which makes the dish overly sour.
- •Skipping the spiced mustard oil, which gives the dish its signature aroma.
Serving suggestions
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