Katachi Aamati
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Chana dal water |
1/2 litre |
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Tamarind, soaked in a little water |
A lemon sized ball |
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Drumsticks, cut in 4 cm. |
3 nos. (optional) |
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Chili powder |
2 tsp. |
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Jaggery, crumbled |
60 gms. |
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Cummin seeds |
1 tsp. |
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Dry coconut, sliced |
1/4 |
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Goda masala (branded garam masala powder) |
1 tsp. |
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Mustard seeds |
1/2 tsp. |
Curry leaves |
A few sprigs |
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Cumin seeds |
1/2 tsp. |
Oil |
2 tsp. |
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Cloves |
4 nos. |
Salt |
To taste |
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Cinnamon |
6 cm. |
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Bay leaves |
4 nos. |
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Methods
1. Boil chana dal in sufficient water and strain the water after the dal is well cooked.
2. Extract tamarind pulp and add to the dal water. Bring to boil.
3. Add drumsticks, if using them, and parboil them.
4. Add chili powder, salt and jaggery.
5. Roast the cummin seeds and dry coconut well and grind to a fine paste. Then add the dal water.
6. Also add goda masala powder stir well and continue to cook.
7. Heat oil and season with cummin seeds, mustard seeds, cloves, cinnamon, bay leaves and curry leaves.
8. Pour the seasoning over the simmering aamti.
9. Simmer till the aamti is done. Serve hot.
10. This aamti can be prepared with the dal water remaining after cooking the chana dal for puran poli.
