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Tangy Amti

Tangy Amti is a simple everyday lentil dish that is hearty, comforting and very delicious. It uses freshly made Goda Masala which gives the dish an amazing flavor.
Author: Pavani
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Main Course, Main Dish, Side Dish
Cuisine: Indian, maharashtrian
Servings: 6 Servings

Ingredients

For the Dal:

  • ½ cup toor dal
  • A pinch turmeric
  • 2 Drumsticks, into 2" pieces (optional)
  • ½ cup Small Onions (optional)
  • 2 tbsp Tamarind pulp
  • 1 tbsp Jaggery, grated
  • 2 tsp Goda Masala (Recipe follows)
  • ½ tsp Red Chili powder
  • 2 tsp ghee

For Tempering:

  • 2 tsp ghee
  • 1 tsp Mustard seeds
  • ¼ tsp Mustard seeds
  • ¼ tsp Fenugreek seeds
  • ¼ tsp Asafoetida powder
  • 4~5 curry leaves
  • To taste salt
  • As needed Fresh grated coconut
  • As needed coriander leaves

For Goda Masala:

  • 2 tbsp Sesame seeds
  • ¼ cup Dry grated Coconut
  • 2 tsp ghee
  • 1 tsp Cloves
  • 1" stick cinnamon
  • 1 Bay leaf
  • ¼ tsp Black Cumin seeds
  • ⅛ tsp Fenugreek seeds
  • 1 cup Coriander seeds
  • 10~12 Dry Red chilies
  • 1½ tsp Asafoetida powder
  • ¼ tsp turmeric

Instructions

Make Goda Masala:

  • Dry roast sesame seeds and dry coconut on low flame separately until golden brown. Set aside.
  • Heat ghee and add cloves, cinnamon, cinnamon sticks, bay leaf, cumin seeds, black cumin and fenugreek seeds. Once the seeds start to crackle, add the coriander seeds and dry red chilies. Roast on low flame until the coriander seeds until golden brown.
  • Add the asafoetida and turmeric, cook for 1~2 minutes and turn off the heat.
  • Once the ingredients are cool enough to handle, grind them into a fine powder. Store in an airtight container and use as needed.

Make Dal:

  • Cook toor dal with turmeric until soft and mushy.
  • In a thick bottomed pan, heat ghee and add mustard seeds, fenugreek seeds. Reduce flame and add asafoetida and curry leaves.
  • If using onions & drumsticks, add them and cook until they are tender and cooked through.
  • Next add the tamarind paste, jaggery, goda masala, red chili powder and 1 cup of water. Let the mixture simmer for 6~8 minutes.
  • Turn off the flame and garnish with fresh coconut and coriander leaves. Serve with roti or steamed rice.

Notes

  • Tamarind pulp can be substituted with raw mango.
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