I have been banned from eating tamarind for a while. As a result, the regular Sambar and Pulusu are off the menu in my home. And that is a problem as they are regular fare. So I have been subsisting on all kinds of dals: Tomato Pappu, Palak Dal, Lasooni Dal, Hare Lehsun ki Dal, Varan, and more…
However, I do miss the tangy taste of tamarind. So I timidly broached the subject with my doctor when he suggested that I could occasionally use Kokum and you should have seen me beaming.
So this past weekend, I made Amti, which is a simple and super tasty tuvar dal flavoured with Kokum, Coconut, and Goda Masala. It is super simple to make and super tasty. I made it along with Batatachya Kaap or Maharashtrian style pan-fried Potato Slices. Simply heaven!
- Tuvar Dal - 1 Cup
- Kokum - 3
- Grated Coconut - 2 tbsp
- Tomato - 1
- Goda Masala - 1 tsp
- Grated Jaggery - 2 tbsp
- Red Chilli Powder - 1 tsp
- Turmeric Powder - ¼ tsp
- Rai or Mustard Seeds - 1 tsp
- Jeera or Cumin Seeds - 1 tsp
- Hing - A Large Pinch
- Curry Leaves - A Few
- Ghee - 1 tbsp
- Salt to Taste
- Wash the tuvar dal well till the water runs clear.
- Soak the tuvar dal in 2 cups water for about 10 minutes. It helps the tuvar dal cooks quickly and well.
- Pressure cook the dal for 4 to 5 whistles.
- Mash the dal completely. When mashed with a ladle, the dal should get completely mashed.
- Set aside.
- Chop the tomato to fine pieces.
- In a pan, heat the ghee.
- Add the mustard seeds and wait till they splutter.
- Add the cumin seeds and fry till the change colour.
- Add the curry leaves and saute for a few seconds.
- Add the tomato pieces.
- Stir-fry till the pieces are well-stewed and mashed.
- Add the hing, turmeric, Goda masala and red chilli powder.
- Mix well.
- Add the mashed dal and a little water (if required).
- Mix well.
- Add the kokum.
- Let the Tuvar Dal Amti simmer a bit till it changes colour because of the kokum. The Amti will become darker in colour.
- Turn off the heat.
- Add the grated jaggery, coconut and salt.
- Mix well.
- Serve with rice and ghee, or then chapati.
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This post first appeared on ãhãram | Easy To Make Vegetarian And Vegan Recipes, please read the originial post: here