Maharashtrian Chinch-Gulachi Amti (Method I)
‘Amti’ is Maharashtrian name for ‘dal with tadka’ or even curries. Every community in Maharashtra has its own style of preparing amti, and hence they are numerous amti recipes. This amti recipe is prepared at every Maharashtrian Brahmin household.
The recipe is simple and can be made very quickly since it does not involve any cutting of frying. Even though it is just tempered, this amti has a spicy, sweet and sour taste because of tamarind and jaggery. Also ‘goda’ masala or Maharashtrian masala gives it a flavor.
1 cup tuvar dal; pressure cooked with little turmeric and asafoetida and mashed,
1 tsp rai (mustard seeds),
1 tsp jeera (cumin seeds),
1/4 tsp heeng (asafoetida),
Few curry patta (leaves),
2 green chillies; slit lengthwise,
1/2 cup chincha kol (tamarind pulp),
2 1/2 tsp gul (jaggery),
2 1/2 tsp goda masala (kala/Maharashtrian masala),
Salt to taste,
Ghee/Oil for tempering,
Chopped coriander leaves,
1/4 cup fresh grated coconut.
Melt ghee/heat oil in a kadhai for tempering. When hot, add rai, jeera, heeng, curry patta, little turmeric and green chillies. Stir once and add the mashed dal. Add water to get a desired consistency. Then add tamarind pulp, jaggery, goda masala, salt and bring to boil. Garnish with coriander leaves and coconut. Serve hot over steamed rice.