Authentic Konkani Amti Dal with Steam Rice
A comforting, slightly sweet and tangy lentil preparation from the Konkan coast, tempered with mustard seeds, curry leaves, and a touch of jaggery.
45min
Total Time
4
Servings
Konkani
Cuisine
Recipe
1
Pressure cook the washed toor dal with 2 cups of water and turmeric powder for 4 to 5 whistles until completely soft and mashed.
2
Whisk the cooked dal until smooth, then transfer it to a heavy-bottomed pot and bring it to a gentle simmer.
3
Stir in the tamarind extract, jaggery, goda masala, and salt. Let the dal boil for 5 minutes so the flavors meld together.
4
Add the fresh grated coconut to the simmering dal and mix well.
5
In a separate small pan, heat coconut oil or ghee over medium heat.
6
Add the mustard seeds and cumin seeds, allowing them to splutter.
7
Add the asafoetida, fresh curry leaves, and dry red chillies, frying for a few seconds until fragrant.
8
Pour the hot tempering directly into the simmering dal and immediately cover with a lid to trap the aromas.
9
Garnish with freshly chopped coriander leaves and serve hot with steamed basmati rice.
Ingredients
1 cup toor dal (split yellow pigeon peas), washed
2 cups water
1/2 teaspoon turmeric powder
1 tablespoon jaggery powder
1 lemon-sized ball of tamarind, soaked and extracted for pulp
2 tablespoons fresh grated coconut
2 tablespoons freshly ground goda masala
2 tablespoons coconut oil or ghee
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds
A pinch of asafoetida (hing)
1 sprig fresh curry leaves
2 dry red chillies
Fresh coriander leaves for garnish
Salt to taste
*This AI-generated recipe may contain inaccuracies.