Aamti is daal seasoned a little differently… or so I learned at Sujatha’s Kitchen. I was introduced to Kokum – (sun-dried Kokum fruit) that adds a tangy flavor to the daal. After adding the special Goda Masala.… The seasoning is a teaspoon of mustard seeds in hot oil with a pinch hing and 4-5 curry leaves…..Off course this is in addition to the regular addition of – roasted onions and diced tomatoes
Start with adding mustard seeds, curry leaves and Hing to hot oil….
Recipe for Aamti
Daal ( Pink & Yellow lentils)
- 1/2 C Masoor Daal ( pink lentils)
- 1/2 C Mung Daal ( yellow lentils)
- 1/4 tsp tumeric powder
- 1/4 tsp chilly powder
- 1/2 tbsp Goda Masala
- 2-3 Kokum
- 1 tsp Black mustard seeds
- a pinch of Hing ( asofetida)
- 4 -5 curry leaves
- 1 C chopped yellow onions
- 2 1/2 C chopped tomatoes
- 2 Tbsp Chopped Coriander
- Rinse the daal in water about 4 -5 times ( to get rid of the froth)
- Soak the daal in water ( for about 15 mins)
- Put the daal in a heavy bottom 5 quart stockpot
- Add turmeric, cumin and salt to taste
- Cook the daal in about 5- 6 Cups of water ( for about 30 mins)
- Add salt to taste..
Prepare the Seasoning:
- Heat 2 Tbsp of oil and add mustard seeds, add a pinch of hing and curry leaves
- After the seeds begin to sputter, add tumeric and chilly powder
- Add onions and roast them for about 8 – 10 minutes till golden brown
- Finally add the tomatoes, blend well then cook covered for about 5 mins till tomatoes soften and the juices begin to flow
Add the Seasoning to the cooked daal
Simmer for about 5 minutes , Top it off with Goda Masala, Kokum & Garnish with chopped coriander………
Tip: I use a pressure cooker to cook daal and the cooking time is reduced to 4- 5 mins..
