Recipes
Shantaram Amti Dal Recipe
If any book has centered Maharashtra at its heart, it’s Shantaram and today we’re exploring a recipe that is a traditional Maharashtrian one, Amti Dal. It is a dish relished with plain boiled rice or even roti and a treat Gregory David Roberts relished for days in Prabhaker’s village.
Prep Time | 20 mins |
Cook Time | 15 mins |
Servings |
servings
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Ingredients
- 1/2 cup arhar dal
- 1 pinch turmeric
- 2 cups Water
- 2 pieces kokum
- 1/2 tbsp powdered jaggery
- 1/2 tbsp Chopped coriander
- 1 cup Water
- Salt to taste
- 1/2 tsp Mustard seeds
- 8 Curry Leaves
- 2 green chillies
- 1/4 tsp turmeric
- 1 pinch Asafoetida
- 2 tbsp ghee
Ingredients
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Instructions
- Rinse the arhar lentils throughly under water and then cook the daal in a pressure cooker along with two cups of water and a pinch of turmeric.
- Cook it on a medium flame till the cooker gives out seven to eight whistles.
- Once the cooker is ready to open, mash the daal with a spoon and prepare it for tempering.
- For the tempering, heat up the ghee in a pan and add the mustard seeds.
- Once these crackle, add the turmeric and asafoetida.
- Once you smell the asafoetida aroma, add the curry leaves and the green chillies.
- Now at this stage immediately pour in the daal and mix well.
- To this tempered daal, add jaggery, kokum, coriander and salt while stirring it all in.
- Let the daal simmer on low hear for about 10 to 12 minutes and at the end serve it with hot rotis with a drizzle of ghee.