Amati (Maharastrian dal)

Ingredients -

Toor Dal – 1 ½ cup

Water – 4 ½ cup

Tumeric Powder – 1/4^th tsp

Asafetida – ½ tsp

Water – for thinning dal to the desired consistency

Jaggery – 2 Tbsps or to taste

tamarind extract – 1 Tbsp or Kokum – 2-3

Goda masala – 1 Tbsp (the recipe for goda masala is given in masala section)

Salt to taste

Coriander(cilantro) – finely chopped for garnishing

For seasoning –

Oil – 2 tsp

Mustard seeds – ½ tsp

Fenugreek seeds – 1/8^th tsp

Red chili powder – 1 tbsp

Curry leaves -3-4

Procedure –

1. Wash Toor Dal and add to the pressure cooker with water, asafetida and turmeric powder.

2. Pressure cook for 15 minutes, switch off the stove and allow pressure to go down.

3. Heat oil in a pan and add fenugreek seeds and let them splutter.

4. Add mustard seeds and let them crackle.

5. Then add Asafetida and red chili powder and roast for a minute.

6. Add curry leaves and then add dal.

7. Add water for thinning the dal and let the dal boil for 5 minutes.

8. Start adding other ingredients one by one. Add salt, goda masala, jaggery and tamarind.

9. Turn of the heat and add chopped cilantro (coriander).

Note :

This is the basic Amati usually cooked in Maharashrian houses. You can add chopped onions to this recipe. If you want to add, add them just after the seasoning. Sauté the onions till they become light brown in color. This amti is called as ‘Kandyachi Amati’.