Back to 4 servings Dal 1 cup toor dal (split pigeon peas), rinsed well 3 cups water, for cooking the dal 0.5 tsp turmeric powder 1 tsp salt, or to taste 3 pieces dried kokum, rinsed; or 1 tbsp tamarind paste 2 tbsp jaggery, grated or powdered; or brown sugar 1 tbsp goda masala, 1 to 1.5 tbsp Tempering 2 tbsp ghee or neutral oil, avocado oil suggested 1 tsp mustard seeds 0.5 tsp cumin seeds 0.25 tsp asafoetida (hing) 8 fresh curry leaves, 8 to 10 1 dried red chili, 1 to 2, broken Garnish 2 tbsp fresh cilantro, finely chopped, for garnish
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1 Step 1: Pressure-cook the rinsed toor dal with the water and turmeric on high for 12 to 15 minutes, then release the pressure naturally. Without a cooker, simmer 45 to 60 minutes until very soft.2 Step 2: Whisk the cooked dal until smooth. If it is thick, thin it with 1/2 to 1 cup hot water, then keep it warm over low heat.3 Step 3: Stir in the salt, jaggery and kokum (or tamarind). Simmer for 5 to 7 minutes so the flavors blend.4 Step 4: Heat the ghee or oil in a small tadka pan over medium-high heat until shimmering. Add the mustard seeds and wait until they pop and crackle.5 Step 5: Lower the heat, then add the cumin, asafoetida, dried chilies and curry leaves. Fry for about 30 seconds until the leaves turn crisp and fragrant.6 Step 6: Take the tadka pan off the heat and stir in the goda masala for 10 to 15 seconds, so it toasts without burning.7 Step 7: Pour the hot tadka into the simmering dal and simmer for 2 to 3 more minutes.8 Step 8: Scatter chopped cilantro over the amti and ladle it into bowls while hot. Pair it with steamed basmati rice and top each serving with a spoonful of ghee.getsaucepan.com/r/ae2a96bf-82c1-53b0-b7fb-acce106cb586
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