Indian cuisine · Soups & Stews

Amti

Maharashtrian toor dal stew with goda masala, tamarind and jaggery – sweet, sour and spicy all at once.

Ingredients · for 4 servings

• 200 g toor dal (split pigeon peas)
• 1 tsp turmeric
• 2 tbsp goda masala (or garam masala)
• 1 tbsp tamarind paste
• 2 tbsp palm sugar
• 3 tbsp oil
• 1 tsp mustard seeds
• 1/2 tsp asafoetida (hing)
• 10 curry leaves
• 1 tsp chili powder
• 2 tbsp desiccated coconut
• 1/2 bunch fresh cilantro

Instructions

1. Wash the toor dal, soak for 30 min., drain and cook covered with 900 ml water and the turmeric for 25–30 min. until very soft.
2. Whisk the soft dal smooth and thin it with a further 300 ml hot water to a runny consistency.
3. Heat the oil in a small pan, let the mustard seeds pop, then add asafoetida, curry leaves and chili powder and toast for just 20 sec. so the chili powder does not burn.
4. Pour the tadka into the dal and stir in the goda masala, tamarind paste, palm sugar and salt.
5. Simmer gently, uncovered, for 12–15 min. until the heat feels rounded and the sourness no longer tastes sharp.
6. Sprinkle with desiccated coconut and chopped cilantro and serve hot over rice.