This lentil gravy can be made with just about any lentil commonly available. In the state of Maharashtra the dish is referred to as amti and it is a regular, in fact a daily serving, at all meals. The dish brings along a commitment to good health and a great taste from the kitchen of Maharashtra. In fact local folk lore specifies that the dish is as ancient as the hills here! True or not, the way the lentil gravy is tempered to offer e unique sweet and sour tangy taste is truly inspiring. You could thicken the gravy as much as you want or lighten it up a bit to go as a soup.
Ingredients:
A cup of presoaked (in hot water) tur or red gram lentil
1 pinch each of asafetida, mustard and full cumin
1 tsp of ginger and garlic paste
2 green chilies cut fine
1 tsp mixed spice powder
1 tsp turmeric powder
1 tsp red chili powder
1/4 cup of fresh coriander leaves finely chopped
1/4 cup of fresh tamarind extract
1/4 cup of jaggery pulp
Cooking medium or oil as per preference
Salt and water according to taste and preference
Popular Accompaniments:
Amti is very delicious as it is nutritious. You can eat it with rice or bread and even the hand baked rotis that come out of the kitchens in the state. The gravy is easy to make and can be preserved for a later serving too. You could play around with the combinations to make the gravy entirely sour or sweet too, depending on individual preference.
Preparation:
First boil the tur or red gram lentil with little water and a sparkle of salt till the lentil cooks well.
Add the tamarind and jiggery pulp to the lentil base and mix in the red chili, mixed spice powder, turmeric powder and salt. Allow the gravy to cook for around 3 minutes more.
Mash the lentil and set the gravy base aside.
Main Cooking:
Now heat the preferred cooking medium in a heavy bottom pan and add the asafetida before allowing the mustard seeds to splutter.
Next add the cumin seeds and when each one of them is a nice brown color, add the gravy base to the seasoning.
Add the ginger and garlic paste, green chilies and cook the lentil for another minute or two.
Presentation:
Add the finely chopped coriander leaves just before serving.
