Daaleecha Sambaaraa

We all have our ‘comfort foods’ – and Daaleecha Sambaraa or Daaleechi Amti…or, as the Nadkarni family tends to refer to it, “Banda aamti” (after our ancestral hometown of Banda) is one such. A Sunday lunch of fried fish, kuleeth (horsegram) usal, kusbeer, Daaleecha Sambaaraa and Solkadhi….coupled with loud & boisterous conversation as we linger over the food long after our plates are dry…is enough to satiate the simple Nadkarni soul!

So without further ado, I present here a simple dal recipe that is unique in its taste. The interesting thing about this dal preparation is that NO OIL is used!

Version 1: With Drumstick-

Ingredients:

  • Toor Dal – 1 cup
  • Onion, medium size – 1, finely chopped
  • Drumstick – 1, with its skin removed and cut into approx 2 inch pieces. 7-8 pieces is what you would need
  • Fresh grated coconut – 2 to 3 tablespoons
  • Green Chillies – 4 to 5
  • Haldi (Turmeric) – 1/2 tsp
  • Tamarind – size of 1 lemon
  • Coriander
  • Salt to taste

Version 2: With Jackfruit seeds (see further below)

Procedure:

Keep about 1 tsp of the chopped onion aside

Soak the tamarind in some water and keep aside

Pressure cook the dal with some water for 2 whistles. Keep Aside

In a pan, pour about 2 cups of water and add the drumstick pieces, the remaining chopped onion, 2-3 green chillies (slit down the middle), turmeric and salt to taste (should be sufficient for the dal too). Cover with a lid and steam till the drumstick is fully cooked.

Then add the cooked dal and tamarind pulp (from the tamarind soaked earlier) and boil for a good five minutes – till the raw smell of tamarind fades away.

While the above is being steamed & boiled, grind the grated coconut, 1 tspn of chopped onion, 1 or 2 green chillies (depending on how much spice you can take) with a little water. Coarsely grind – take care that it doesn’t become a fine paste. This is known as the ‘Vatap’ or ‘Goli’ in Kokani.

Add this ‘vatap’ to the boiled dal above and bring it to a light boil. Add chopped coriander leaves and serve.

Daaleecha Sambaaraa is best eaten with rice

Daleecha Sambaaraa with Jackfruit Seeds:

Note – Whenever you have Jackfruit, wash the seeds thoroughly and dry them – in the sun, if possible- for a few days and store. You can make a number of delicacies with them and also use them to add some zing to other dishes like this dal or some bhajis (sabjis)

If you are lucky enough to lay your hands on jackfruit seeds, then this is the slight variation in the prep of Daaleecha Sambaaraa:

Remove the fine shell on the jackfruit seeds (if it still remains) and chop them into two or, at max, four pieces. When pressure cooking the dal, cook it with the jackfruit seeds and the chopped onions (unlike in the drumstick version where you cook the onion with the drumsticks)

Rest of the procedure is the same as in the drumstick version of the dal.

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