Amti Dal Recipe
Amti Dal
Maharashtrian 'Tangy' Lentils
Submitted By: Taz

Ingredients:

1 Cup Split Pigeon Peas (Toor Dal) - picked and rinsed
¼ tsp Turmeric Powder (Haldi)
4 Tbs Ghee
1 tsp Black Mustard Seed (Rai)
½ tsp Turmeric Powder (Haldi)
¼ tsp Asafoetida Powder (Hing)
12-15 Fresh Curry Leaves (Kaddi Patta)
2 Fresh Green Chiles (Hari Mirch) - seeded and small chopped
4-6 Dried Black Kokum 'Slices' (Aamsool)
2 tsp Maharashtrian Goda Masala - can substitute Garam Masala - amount to taste
1 Tbs Fresh Coriander Leaves (Dhania Patta) - small chopped
2 tsp Jaggery (Gur) - grated fine - amount to taste
Kosher Salt (Namak) to taste
-OPTIONAL-
2 Tbs Unsweetened Coconut (Nariyal) - grated - fresh preferred

Preparation:
  1. Place your picked and rinsed dal in a large bowl and add enough water to submerge the lentils by at least 1 inch - Set aside for 30 minutes to soak at room temperature
  2. Bring 3 cups of water to a boil over medium-high heat in a small/medium, heavy bottomed pot*
  3. Drain and rinse your soaked lentils and add to the pot along with ¼ tsp of the turmeric powder
  4. Reduce heat to a vigorous simmer and allow to cook (stirring occasionally) for 15-30 minutes or until lentils are soft (almost 'mushy')
  5. Remove lentils from heat and, using a potato masher, slotted spoon, or ladle mash the lentils into a 'porridge-like' consistency - Set aside until needed
  6.  Heat ghee in a large skillet over medium heat until shimmering - Once hot, add mustard seeds and fry until they pop (apx 15-30 seconds) - Add the ½ tsp of turmeric powder and asafoetida and stir to combine - Add curry leaves and green chiles and fry for 20 seconds or so
  7. Add the mashed lentils and thoroughly combine - Add enough water to make medium thick (think slightly thin tomato sauce)
  8. Add the kokum, goda masala, coconut (if using), coriander leaves, jaggery, and 1 tsp salt - Thoroughly combine
  9. Reduce heat to low and allow to simmer (stirring frequently) for 10-15 minutes until thickened to desired consistency (think thick soup or slightly thin porridge)
  10. Adjust seasoning with additional goda masala, salt, and jaggery as desired
  11. Transfer to a serving dish and serve hot garnished with a drizzle of extra ghee alongside basmati rice or chapatti or as part of any Maharashtrian/Indian meal
* Can use a 4-6 quart pressure cooker as an alternative - Add lentils and ¼ tsp turmeric powder to the
   pressure cooker along with 2 cups of water - Allow to cook for 8-10 minutes once pressure is achieved
  - allow to cool naturally (do not speed process) until lid can be removed and continue preparation
  from step 5 as written

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