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Saturday, June 25, 2016

Maharastrian Amti Dal ( with Kokum )

The ascent of monsoon marks a period of lethargy and frequent bouts of illness for most people. My household is no exception to that and I find myself reluctant to cook elaborate meals during the rains. Dal-chawal-bhaji, parata-dalma, roti-subzi or even khichdi with alu bharta (mashed potato) are regulars on the monsoon menu. While I do prepare a variety of dals, I am always looking for new versions that would do away with the need to cook another curry. Just a dash of pickle and maybe a papad, and I am good to go.

This Maharashtrian Amti dal had been on my list for sometime now. Just that I could not lay my hands on some good quality Kokum so had been putting it off till last week. Once I found that I could purchase it off the net, I ordered it along with a cache of exotic foods like the chia seeds, quinoa and black rice. Since June is the birthday month for my blog and I am also inching close to the 1K mark, I was in a mood to indulge myself and surprise my readers with something new. Yes, my baby has turned 7 !!! Thanks to all you lovely folks out there for being an indispensable part of this most amazing journey !

The deluge of recipes like quinoa kheer, quinoa and kidney beans salad, Kung pao lotus root and chia pudding on my blog is just the beginning as I plan to give a more cosmopolitan touch to this space. More surprises are on the way, so stay tuned !

Read on for the recipe of 'Amti' -

Preparation Time - 30 mins

Ingredients -
  • 1 cup toor dal
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 2 pinch asafoetida
  • 1/2 tsp chili powder
  • 1/4 tsp turmeric
  • 1/4 tsp garam masala ( use Goda masala for authentic taste )
  • a pinch of stone flower (pathar ke phool) (optional)
  • 3-4 kokum petals ( can be substituted with a thumb sized piece of tamarind )
  • 2 tsp powdred jaggery
  • 3-4 tsp grated coconut
  • 2 tbsp coriander leaves
  • 1 sprig curry leaves
  • salt to taste
  • 1 tsp ghee
  • 1 tsp oil

Preparation - Soak the kokum in 1 cup hot water.

Cooking - Wash the toor dal and transfer to pressure cooker with 2 cups water, salt and turmeric. Close lid and cook for 2-3 whistles.

Keep aside till steam escapes. Open and give it a good stir with a heavy spoon.

Heat the oil and ghee on a pan. Add the cumin seeds, mustard seeds, stone flower, curry leaves and asafoetida. Once the seeds start to splutter, add the cooked dal.

Mash the kokum slightly and add to the pan along with the water in which it was soaked. Also put in the jaggery, chili powder and garam masala. 

Finally add the coconut and the cilantro. Give it a good stir and take it off the burner.

Serve hot with white rice and papad.

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