Konkani Spinach-Daal curry

Vaali Ambat, a Konkani Spinach-Daal curry

Malabar Spinach Konkani Curry

Vaali means leafy greens in Konkani language. This is a traditional Konkani preparation of Malabar spinach (vaali) simmered in ambat - a gently spiced daal and coconut curry. While Malabar Spinach adds a unique flavor, regular Spinach or any other leafy greens can be used in this curry. 

My family loves adding dried shrimp to this curry for extra protein and a punch of flavor. I know others who go with fresh shrimp instead. So this is another one of those curries that can swing veg or non-veg, depending on your guests dietary preference.

While this dish doesn’t fully align with Keto, Paleo, or Whole30 guidelines, I include it in my blog because it’s wholesome, protein-rich, and deeply nourishing—especially for those following a vegan and vegetarian lifestyle. 

Ingredients

• 1 cup toor dal (split pigeon peas)
• 1 bunch spinach or Malabar spinach (vaali), roughly 2 cups chopped
• 1 cup grated coconut 
• 1 marble-sized piece of tamarind
• 2 Tbsp oil 
• 2½ cups water
• 1 cup finely chopped onion
• 1 Tbsp Kashmiri chili powder (adjust to taste)
• ½ tsp coriander powder
• ¼ tsp turmeric powder
• Salt, to taste

Method

1. Cook the dal

   • Wash and rinse the toor daal thoroughly.
   • Pressure cook with water until soft and mushy.
     • If using a traditional stovetop cooker: cook for 4–5 whistles, then allow natural pressure release.
     • If using an Instant Pot or electric cooker: select the “Bean/Chili” setting, or pressure cook on High for 8–10 minutes, followed by natural pressure release.

2. Prepare the coconut base

   • Grind the grated coconut with tamarind, Kashmiri chili powder, and a little water to form a smooth, soup-like paste.

3. Simmer the curry

   • In a pot, combine the cooked dal, chopped spinach (or Malabar spinach), salt, and the coconut base.
   • Simmer gently until the spinach is tender and the flavors meld.

4. Make the tempering

   • In a sauté pan, heat oil and fry the chopped onions until they begin to brown.
   • Add turmeric and coriander powder, stirring for about a minute until aromatic.
   • Turn off the heat and pour this fragrant tempering over the simmered curry.

5. Mix and Serve

Shortcuts & Swaps

You’ll find all the Indian pantry essentials— Daals, frozen grated coconut, Indian spices, condiments such pickles, papads at your neighborhood Indian grocery store. If you don’t have one nearby, many online marketplaces such as Walmart and Amazon carry Indian pantry items these days.

If you don’t want to bother with cooking dal from scratch, canned daals or legumes work just fine—lentils, black-eyed peas, cannellini beans, whatever’s in your pantry. The taste will vary a bit, but it’ll still be good.

If making your own coconut base feels like too much, coconut milk is a great shortcut. Thai Kitchen brand of canned organic coconut milk is a solid pick if you’re after that thicker, creamier texture. It’ll still taste delicious—just expect a slightly different consistency than the traditional version.

If you can’t find tamarind (it’s the souring agent here), use whatever you’ve got—raw mango works well, and I’ve even used sour plums. It’s all about getting that little tang to balance the flavors

Companion Dishes
With both vegetables and protein, this curry stands well on its own—no side dish needed. It’s especially satisfying served with rice, but it can just as easily be enjoyed solo, eaten like a hearty stew.

🍮 Dessert Suggestion, 

For a healthy diet, I recommend just fresh fruits.

🍷 Wine Pairing Suggestions

We generally don’t drink alcohol with this style of menu, so I’ve skipped wine recommendations here. 

Feel free to share your thoughts if you’ve tried this or, have suggestions of your own.

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