This is a typical maharashtrian dal recipe which is included in daily meals in most of the Marathi houses. Goda masala and dried mangosteen peels give it a particular taste and flavor which makes it very much marathi.
One of my favorite styles of this aamti is prepared by mother and since I remember the taste hasn’t changed a bit. I and my brother used to actually eat it like a soup. Can’t get enough of it!
This is my version of my beloved aamti. Hope you all like it!
Split Pigeon Pea (Toovar Dal) – 1 cup
Oil – 2 teaspoons
Mustard Seeds – ½ teaspoon
Cumin Seeds (Jeera) – ½ teaspoon
Turmeric Powder – ½ teaspoon
Asafoetida- ½ teaspoon
Green chilies (finely chopped) – 1 tablespoon
Curry leaves – 5-6
Goda masala – 2 teaspoons
Jaggery – 1 ½ tablespoons
Dried Mangosteen peel (Amsool) – 2-3
- Wash the toovar dal and soak it in 1 ½ cups of water for half an hour. Along with the water cook the dal in a pressure cooker for 3 whistles. Once the steam is released from the pressure cooker remove the dal and mash it along with the water and keep aside.
- In a pan heat oil. Add the mustard and cumin seeds. Once they crackle add the green chilies, curry leaves, turmeric powder and asafoetida.
- Add the mashed dal and some more water to adjust the consistency. Shouldn’t be too runny or too thick.
- Put in the goda masala, dried mangosteen peels, jaggery and let it boil for 4-5 minutes.
- Garnish with chopped coriander and freshly desiccated coconut. Serve hot with rice or rotis.
You may use thick tamarind juice (2 tablespoons) instead of dried mangosteen peels.
Always soak the dal before pressure cooking; it helps to save a lot of fuel.
Let me know what do you think about this recipe. Do comment.