Amti Dal

Ingredients

• 1 cup Toor Dal (Pigeon Peas)
• 2 teaspoons Goda Masala
• 4 pieces Kokum Petals
• 1.5 tablespoons Jaggery (Grated)
• 2 tablespoons Fresh Grated Coconut
• 0.5 teaspoon Mustard Seeds
• 0.5 teaspoon Cumin Seeds
• 0.25 teaspoon Turmeric Powder
• 1 pinch Asafoetida (Hing)
• 8 leaves Curry Leaves
• 1 tablespoon Ghee
• 2 tablespoons Fresh Cilantro(optional)

Instructions

1. 1

   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.

2. 2

   Whisk the cooked dal with a hand blender or whisk until it reaches a smooth, creamy consistency.

3. 3

   In a heavy-bottomed pot, heat the ghee and add mustard seeds; once they pop, add cumin seeds, hing, and curry leaves.

4. 4

   Pour the whisked dal into the pot and add another cup of water to adjust the consistency to a pourable soup-like state.

5. 5

   Add the goda masala, red chili powder (if extra heat is desired), jaggery, and salt.

6. 6

   Drop in the kokum petals and grated coconut, then bring the mixture to a gentle boil.

7. 7

   Reduce the heat and let the amti simmer for 8-10 minutes so the flavors of the goda masala and kokum meld together.

8. 8

   Garnish with freshly chopped cilantro and serve hot with steamed rice and a dollop of ghee.