During our recent trip to Mumbai, we had the opportunity to taste some authentic Maharastrian dishes. Since I grew up in Mumbai, I am quite fond of their cuisine and while there, I also bought their famous “goda masala” from one of the popular masala shops. For those of you who are not familiar with this masala, it is a special blend of spices, very aromatic, dark brown in colour and gives that special taste to the dish when added. Different regions in Maharashtra have their own version of goda masala. And “Aamti” is incomplete without the goda masala. This dish is a regular fare in most Maharashtrian homes. In short, I can say with conviction that what “Dalitoy” is to konkanis, “Aamti” is to maharashtrians.
Well, armed with this masala, I started
my search for some Maharashtrian recipes from my collection. I found
four varieties but chose “Aamti” as I already had boiled toor dal
(the main ingredient in this recipe) in the refrigerator and this
halved the cooking time to just 10 mins. When it was finally done, I
was very happy with result and so was my spouse. Try it out and see
it for yourself.
Ingredients:
| Toor Dal / Split Pigeon Pea | 1 cup |
| Kokum or Tamarind pulp | 3-4 pcs of kokum / 1-2 tsps of tamarind pulp |
| Jaggery powder | 1 tbsp |
| Green chilies (slit) | 2 |
| Goda Masala | 2 tsps |
| Freshly Grated coconut | 2 tbsps |
| Salt | As per taste |
| Ingredients for tempering: | |
| Oil | 1tbsp |
| Mustard seeds | 1 tsp |
| Hing/asafoetida | A pinch |
| Curry leaves | 1 sprig |
| For Garnish: | |
| Coriander leaves (chopped) | 2 tbsps |
Method:
- Wash and cook the toor dal/split pigeon pea in pressure cooker for 12 mins. Then mash the cooked dal well and keep it aside.
- If using kokum, soak the pieces in water for about 15 mins.
- Heat a saucepan. Add oil and mustard seeds. When the mustard seeds starts spluttering, lower the flame, add hing/asafoetida and curry leaves. Saute it for awhile.
- Next add the mashed dal with a little water, slit green chilies, salt, jaggery powder, goda masala, freshly grated coconut, kokum water/tamarind pulp. Mix well.
- Finally add more water for desired thickens. Give it a stir and allow it to boil for a few minutes and then switch off the flame.
- Garnish with chopped coriander leaves. Serve hot.
Preparation time: 15 mins
Cooking time : 20 mins
Serves : 3
Note:
- This is generally eaten with rice. Tastes good with rotis/chapattis too.
- Goda masala is available in super markets under different brand names.
- Aamti can also be prepared from Moong dal (split green gram) or Masoor dal (split lentil) too.
