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Amti (Maharashtrian Dal)
by
Pavani
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%20-%20pinch%3C/p%3E%3Cp%3EMethod:%3C/p%3E%3Cp%3ECook%20toor%20dal%20until%20soft%20and%20almost%20mushy%20in%20a%20pressure%20cooker%20(I%20cook%20for%205-6%20whistles%20on%20medium-high%20flame%20and%20then%20reduce%20the%20flame%20to%20low%20and%20let%20it%20sit%20for%203-4%20minutes%20for%20a%20well%20cooked%20dal).%3C/p%3E%3Cp%3EHeat%202tsp%20oil%20in%20a%20sauce%20pan;%20add%20the%20tempering%20ingredients%20and%20once%20the%20seeds%20start%20to%20splutter,%20add%20onions%20and%20cook%20until%20they%20turn%20translucent.%3C/p%3E%3Cp%3EAdd%20turmeric,%20amti%20masala,%20red%20chili%20powder%20and%20salt.%20Cook%20for%201-2%20minutes.%3C/p%3E%3Cp%3ENext%20add%20the%20cooked%20dal%20and%20enough%20water%20to%20get%20to%20the%20desired%20consistency.%3C/p%3E%3Cp%3EThen%20add%20tamarind%20and%20jaggery;%20bring%20the%20mixture%20to%20a%20boil,%20lower%20the%20heat%20and%20simmer%20for%205%20minutes.%20Serve%20with%20hot%20steamed%20rice%20and%20a%20dab%20of%20ghee.%3C/p%3E%3Cp%3EI%20served%20this%20simple%20amti%20with%20sorakaya-senagapindi%20kura%20(doodhi-besan%20curry),%20dosakaya%20chinthakaya%20pachadi%20and%20rice%20for%20a%20filling%20lunch.%3C/p%3E){kind=link}