Amti Masala

Amti Masala

Amti Masala

1 cup toor dal , cooked
Tempering:
• 1?2 tsp. cumin seeds
• 1?2 tsp. mustard seeds
• 1 pinch asafoetida
• Sprig of curry leaves
• 1?2 cup diced onion1 tsp. amti masala
• 1?2 tsp. turmeric
• 1?2 tsp. red chilli powder
• 1 tsp. tamarind paste
• 1 tsp. jaggery
• 1 tbsp. minced cilantro for garnish

1. Heat 1 tbsp oil in a saucepan.
2. Temper it with mustard seeds, jeera seeds and asafoetida.
3. Add curry leaves, onion and fry till onion is transluscent.
4. Add amti masala, turmeric, salt, chilli powder and fry for a few seconds.
5. Now add the cooked dal and enough water to make it the desired consistency.
6. Finally stir in tamarind, jaggery and bring to a boil, simmer for 5 minutes and your amti is ready.
7. Taste it and adjust the salt, tamarind and jaggery till you are happy with the balance of flavors.
8. Garnish with cilantro if desired.
Amti is best served with fresh steamed rice and a dollop of ghee. I served amti with rice, radish-cucumber salad and an eggplant-potato dish, with a side of papad for a very satisfying dinner.