Maharashtrian style spicy and sour dal made with goda masala and kokum.
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Wash the toor dal thoroughly and pressure cook with 3 cups of water and a pinch of turmeric for 3-4 whistles until completely soft.
Whisk the cooked dal with a hand blender or whisk until it reaches a smooth, creamy consistency.
In a heavy-bottomed pot, heat the ghee and add mustard seeds; once they pop, add cumin seeds, hing, and curry leaves.
Pour the whisked dal into the pot and add another cup of water to adjust the consistency to a pourable soup-like state.
Add the goda masala, red chili powder (if extra heat is desired), jaggery, and salt.
Drop in the kokum petals and grated coconut, then bring the mixture to a gentle boil.
Reduce the heat and let the amti simmer for 8-10 minutes so the flavors of the goda masala and kokum meld together.
Garnish with freshly chopped cilantro and serve hot with steamed rice and a dollop of ghee.
