It is also called ambat goad amti (in Marathi) and pappulapulusu in Telugu. It is an Indian dish made with tamarind pulp, jaggery, lentils, and spices.
Ingredients:
- 1 cup Toor dal (split pigeon peas)
- 1 cup onion pieces
- Ginger paste
- 1 tbs oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- Salt
- 4-5 dried red chilies
- ¼ cup tamarind pulp or store-bought paste
- 1/8 tsp Hing (asafetida)
- Lemon sized jaggery
- 1.5 tsp garam masala (easily available in Indian stores)
- Grated coconut (optional)
Method:
- Wash, drain Toor dal. Add double the water to it and pressure cook it.
- You can use a pressure cooker (medium flame, 3 vigils) or instant pot (pressure cook for 15 min) or on the stovetop (until it cooks well).
- Mash the cooked dal and keep it aside.
- Soak dry tamarind in water for 15 minutes and make a paste or use store-bought tamarind paste
- Take a cooking pot. Add oil and heat it.
- Add mustard seeds, cumin seeds and let them crackle.
- Add hing, ginger paste, and saute until rawness goes away.
- Then add dried red chilies.
Add onion pieces and cook them until turn golden.- Add turmeric powder, salt, tamarind paste to it.
- Add mashed dal and mix well.
- Add water to it to get desired consistency.
- Add jaggery, garam masala, and red chili powder.
- Add grated coconut (frozen or dry) at this point if you want to use it.
- When dal reaches the desired consistency, turn off the stove.
- It can be eaten in three different ways: with hot rice, or with flatbread. My children eat it a little different way. They make small pieces of flatbread and add them to the soup/dal. Then add ghee to it, mix and eat.
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