Chef Tales- Dal Amti

It had been a while since I had ventured out into the kitchen to experiment. The past Thursday, with office going at a slow pace and almost the weekend, I finally got the the opportunity. 

Had read a recipe of Dal Amti. It seemed simple enough, hence I went all out and made it.

This is a typical gem of the diverse Maharashtrian cuisine. Its simple to make, light on the tummy, and delicious.

Here is the recipe:

Required:

1. 1 cup toor dal
2. 1 tsp turmeric powder (haldi)
3. A pinch of asafoetida (hing)
4. 1 tsp mustard seeds
5. 1 sprig curry leaves (kadipatta)
6. 2 whole red chillies
7. 1 tbsp tamarind pulp
8. 1 green chilli, finely chopped
9. 1 tbsp jaggery
10. 2 tbsp oil
11. Grated coconut
12. Coriander leaves, finely chopped
13. Salt to taste
14. Water as required

Method:

1. Wash the dal, add hing and turmeric powder and pressure cook with about 2.5 cups of water. Generally, 6 whistles is enough for the dal to get nicely cooked.
2. In a kadai, heat oil and add mustard seeds. When they begin to splutter, add the curry leaves and the whole red chillies. Fry for a while, till the curry leaves are no longer crackling.
3. Add the cooked dal, chopped green chillies and 2 cups of water and bring to a boil.
4. Lower the flame, add the jaggery, tamarind pulp and mix well. Cook for about 5 minutes, stirring well such that the tamarind and jaggery have combined well. Add salt as per liking.
5. Cover and cook for a further 2 minutes.
6. Lastly, add the grated coconut and chopped coriander leaves as garnish.

This dal is best served along with jowar bhakri, however you can serve it with rice or chappatis.

Happy Eating :)