DALS… Can’t have enough of them! Must-Try recipes from Across India
India is one of the few countries that is blessed with variety in almost every aspect, food being the most obvious one. The unquestionable love and celebration of good food has been bringing people together for many years, and when we think of good food, one of our most loved preparations comes to mind – the quintessential Dal.
From Dal Makhani to Panchratna Dal, it is the undying love for this flavoursome and versatile staple that most Indian households include in our daily diet. And each region in the country has its own favourite way of preparing them.
Aamti
Sweet & Tangy Lentils
A little hot, a little sweet and a little tangy, Aamti is the essence of the daily menu in Maharashtrian homes. Usually made with toor dal (Yellow Pigeon Pea), it is seasoned with a special aamti powder (or goda masala), mustard seeds, jaggery and kokam (using tamarind as a substitute in this recipe).
Ingredients:
- ½ cup Yellow Pigeon Peas (Toor/Arhar Dal)
- 1 tsp tamarind pulp (1 tsp seedless tamarind + 2 tbsp hot water- Soak for about 20 minutes. Squeeze the tamarind pulp from the soaked tamarind and keep aside)
- 1.5-2 tsp goda masala (alternate option is pao bhaji masala)
- ½ tbsp. powdered jaggery
- ½ tbsp chopped coriander leaves
- 1-1.5 tbsp grated coconut (optional)
- ½ tsp mustard seeds
- 7-9 curry leaves
- 1-2 green chillies/ ½ tsp chilli powder
- 1 pinch turmeric , 1 pinch asafoetida
- 1.5-2 tbsp oil/ghee
- Salt to taste
Instructions:
- Wash the Dal well and soak for an hour. Drain the water and add the dal to a medium-sized pan along with 4 cups of water and a pinch of turmeric. Boil well until fully cooked (mashable consistency).
- In a small pan heat the oil and add the mustard seeds, turmeric and asafoetida. Keep on low heat to avoid seeds from spilling. Add the curry leave and green/red chilli.
- Add the dal and stir well. Add water as required to get a medium consistency.
- Season with the tamarind pulp, jaggery, coconut, coriander and salt.
- Let it simmer for 5-10 mins to get the desired consistency.
Serve with steamed rice/bread.