The first time i tasted this marathi version of toor dal was at a resort called Nisarg Srushti- a place surrounded by nature all around, situated a couple of hours from Pune. Being born and brought up in Gujarat, our version of the dal is modified to resemble the Gujarati dal. So, the first sip of this hot spicy dal liberally sprinkled with freshly grated coconut tantalized my taste buds. I wanted more. However, when I tried my hand at making this dal it turned out nowhere close to the amti that i had. Then, this christmas, we were vacationing with family in Atlanta and P's aunt- Ujjwala mami who is from Wai (a town in Satara) happened to mention that she makes awesome amti. Having said that, she went the whole nine yards to show me how to actually make the amti that i had been craving for. One sip of the amti and i knew it was "THE RECIPE". So here goes the recipe.


Ingredients

Serves 6

1 cup toor dal (yellow split peas)
4-5 curry leaves
1 small tomato chopped
2 tsp tamarind chutney- you can also use tamarind paste made at home but to save time and effort you can use the store bought one (or as per your taste)
1/3 tsp chili powder
1/2 tsp goda masala ( a must- goda masala is the marathi version of garam masala- if you dont have it, add garam masala plus crushed dried coconut and sesame seeds- however the taste might change)
2 tbsp freshly grated coconut
2 tbsp freshly chopped coriander
salt to taste
1 tsp or more jaggery to taste (a must since you are adding tamarind)

For tempering
2 tbsp oil
2 tsp mustard seeds
1/3 tsp turmeric
a pinch of asafoetida
1/4 tsp fenugreek/methi seeds (optional)
3 green chilies-chopped





1. Boil the toor dal in the pressure cooker. Blend it lightly and set aside
2. Heat oil in a pan, add the mustard seeds and when they pop, add the fenugreek seeds, turmeric, asafoetida and chilies.
3. Saute for minute and add the boiled dal.
4. Add 4 cups of water or more as required (the consistency of the dal should be very thin- a little thicker than rasam)
5. Add the rest of the ingredients except the coconut and coriander and continue to boil for 20 -30 minutes.
6. In the end garnish with coriander and coconut and serve with rice and chapatis.

I served mine with some spicy alu-gobhi and phulkas.