Puneri amti ( dal curry with pune - style masala )

Ingredients

• 1 cup tur dal
• 1 teaspoon chilli powder
• 1/3 cup tamarind juice
• 1/4 teaspoon cumin seeds
• A pinch of asafoetida
• 1/2 teaspoon turmeric powder
• 1 1/2 teaspoon goda masala
• 1/ 3 cup scrapped jaggery
• 10 curry leaves
• 2 tablespoon scrapped dry coconut
• 1/4 teaspoon mustard seeds
• Salt to taste
• 1/2 cup chopped coriander leaves
• 4 tablespoon oil
• 3 teaspoon cloves
• 4 1/2 teaspoon cinnamon
• 1 1/2 teaspoon cumin seeds
• 2 teaspoon pepper
• 12 teaspoon coriander seeds
• 1/2 teaspoon asafoetida

You may like

Korean style salmon with gochujang sauce ready in 8 minutes

Preparation

• Roast all these ingredients separately on a dry tawa or kadai till brown. Pound and store in an airtight container.
• Soak cleaned dal in water for one hour. Boil with enough water in a pressure cooker till soft.
• Add chilli powder, turmeric powder, goda masala, tamarind juice, scrapped jaggery, copra, salt to taste and coriander leaves. Mix well.
• Heat oil, add cumin seeds, mustard, asafoetida, curry leaves.
  
• When they pop, pour this seasoning over dal. Boil thoroughly before serving with rice.

Report a mistake in the recipe text