One of the jewells of the coastal Maharashtra cuisine, which can be taken as a soup along with main meal or can be a part of main meal replacing varan (lentils) mixed with rice.
To Make : 6 servings.
Ingredients : For Amti : 125 gms (1/2 cup) tuvar dal (pigeon pea), picked and washed, 5 cups water, 1/4 tsp turmeric powder, 1.5 tsp salft, 2 tbsp tamarind pulp, 2 tbsp desiccated coconut, 1 tbsp jaggery,
For Tempering : 1 tbsp ghee, 1 tsp mustard seeds, 4 garlic cloves, minced 6 green chillies, minced, 8-10 curry leaves, 1/2 tbsp finely chopped coriander leaves.
Method : Place tuvar dal with water, turmeric powder and salt in pressure cooker and cook under pressure for 8-10 minitues. Allow the pressure to fall on its own before opening the lid. Add tamarind pulp, desiccatec coconut and jaggery and cook stirring occasionally for 2-3 minutes. Set aside.
Heat oil in heavy-bottomed pan. Add mustard seeds and when splutter add garlic, green chillies and curry leaves and stir for few seconds. Pour the dal mixture over the tempering and simmer on low heat for about 5-6 minutes.
Sprinkle coriander leaves and stir. Remove and serve hot. If desired, amti can be served with boiled rice in main meal.
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