Time: 15 to 20 minutes
Serves: 4 persons
Ingredients:1/2 cup Masoor (Tip 1)
Tempering: 1 tbsp oil, 2 pinches mustard seeds, 2 pinches cumin seeds. 1/8 tsp hing, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 5 to 6 curry leaves
4 to 5 big garlic cloves, roughly sliced
2 tbsp fresh coconut
1 tsp Maharashtrian goda masala
3 Kokum slices
2 tsp jaggery or to taste
salt to taste
1/4 cup finely chopped cilantro
Method:
1) Soak masoor overnight in water. Drain the water. Add 1/4 tsp salt and pressure cook upto 2 whistles without adding water. Turn off the heat. After 15 minutes, open the pressure cooker and mash masoor slightly. Add 1 cup of water and mix.
2) Heat oil in kadai. Add roughly sliced garlic over high heat and wait until edges of garlic become dark brown (do not burn). If you don't saute garlic well, the raw smell will stay and ruin the taste of amti.
3) Add mustard seeds, cumin seeds, hing, turmeric powder and red chili powder. Add curry leaves. saute for few seconds.
4) Add fresh coconut and saute for about 20-30 seconds. Pour in cooked and mashed masoor. Adjust the consistency by adding sufficient water. Add kokum and goda masala. Bring the amti to a boil. Add jaggery and salt to taste. Boil for 3 to 4 minutes over medium heat.
5) Adjust the spices after tasting the amti. Garnish with cilantro and serve hot with rice.
Tip:
1) I usually sprout masoor beans, if I have enough time. To sprout masoor soak them overnight, drain the water. Then tie soaked masoor into a clean cotton cloth and keep it at a warm place for 8 to 10 hours.
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