A Bowl of Aamti

kokum
Kokum spice – sun-dried kokum fruit ( adds a tangy flavor )

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
  1. Rinse the daal in water about 4 -5 times ( to get rid of the froth)
  2. Soak the daal in water ( for about 15 mins)
  3. Put the daal in a heavy bottom 5 quart stockpot
  4. Add turmeric, cumin and salt to taste
  5. Cook the daal in about 5- 6 Cups of water ( for about 30 mins)
  6. Add salt to taste..

Prepare the Seasoning:

  1. Heat 2 Tbsp of oil and add mustard seeds, add a pinch of hing and curry leaves
  2. After the seeds begin to sputter, add tumeric and chilly powder
  3. Add onions and roast them for about 8 – 10 minutes till golden brown
  4. 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..

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