A very simple, nutritious and flavourful Amti.
Ingredients: (Serves 2)
2 cups Turdal (Pigeon Pea)
2 tbsp Oil or Ghee
1 tsp Cumin seeds
1/4th tsp Hing(Asafoetida)
1/4th tsp Turmeric powder
4-6nos. Curry leaves
2 tsp Red chilly powder
1 Whole green chilly (Optional)
7-8nos. Lasun pakhlya (Garlic cloves) (thinly sliced)
1 Dry Red Chilly
2 tbsp Coriander Leaves
2 tsp Garam masala powder
Lemon Juice of 1/2 lemon
Salt to taste
Method:
Pressure cook the turdal. When cooked mash with the help of a masher and keep aside.
In a saucepan, heat oil/ghee and add cumin seeds.Once cumin seeds crackle add hing (asafoetida), curry leaves, dry red chilly, red chilly powder & turmeric powder. For extra spice you can add slit whole green chilly.
Now to this tempering add lengthwise thinly sliced garlic flakes. Do not brown the garlic flakes, saute until the edges of garlic flakes turns slightly golden in colour.
Add the cooked turdal and mix well. Add water to adjust the dal consistency as per your preference.
Now add salt & garam masala powder and simmer the Amti on medium flame for 5-7 minutes till it comes to a boil.Turn off the flame and squeeze lemon juice over the dal.
Garnish with chopped coriander leaves.
Lasnachi Amti is ready. Serve with poli or rice.
Note: Incase you don't have turdal (Pigeon Pea) you can use moong dal (yellow split lentils).
By: Anjali Purandare
Ingredients: (Serves 2)
2 cups Turdal (Pigeon Pea)
2 tbsp Oil or Ghee
1 tsp Cumin seeds
1/4th tsp Hing(Asafoetida)
1/4th tsp Turmeric powder
4-6nos. Curry leaves
2 tsp Red chilly powder
1 Whole green chilly (Optional)
7-8nos. Lasun pakhlya (Garlic cloves) (thinly sliced)
1 Dry Red Chilly
2 tbsp Coriander Leaves
2 tsp Garam masala powder
Lemon Juice of 1/2 lemon
Salt to taste
Method:
Pressure cook the turdal. When cooked mash with the help of a masher and keep aside.
In a saucepan, heat oil/ghee and add cumin seeds.Once cumin seeds crackle add hing (asafoetida), curry leaves, dry red chilly, red chilly powder & turmeric powder. For extra spice you can add slit whole green chilly.
Now to this tempering add lengthwise thinly sliced garlic flakes. Do not brown the garlic flakes, saute until the edges of garlic flakes turns slightly golden in colour.
Add the cooked turdal and mix well. Add water to adjust the dal consistency as per your preference.
Now add salt & garam masala powder and simmer the Amti on medium flame for 5-7 minutes till it comes to a boil.Turn off the flame and squeeze lemon juice over the dal.
Garnish with chopped coriander leaves.
Lasnachi Amti is ready. Serve with poli or rice.
Note: Incase you don't have turdal (Pigeon Pea) you can use moong dal (yellow split lentils).
By: Anjali Purandare
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