AMTEE 1

Most Maharashtrian dishes combine sweet, sour and spicy tastes. Maharashtrian dal made with tamarind and jaggery is a wonderful example of this delicious combination of tastes and precise balance of flavors.

The use of tamarind (pulp) imparts a unique sweet, sour and tangy flavor that is absolutely delicious. Tamarind pulp has many health benefits and aids in digestion. It is high in both vitamins B and C and also calcium. Jaggery is a type of unrefined sugar that comes from either the sugarcane tree or the date palm tree. In India, it is known as gul or gur.

INGREDIENTS:

1.channa dal / kadala parupu-1/2 cup
2.water for cooking dal
3.turmeric powder/haldi- 1/2 tsp
4.asafoetida/hing-1/2 tsp
5.chilly powder- 1- 1 1/2 tsp
6.jaggery / gur-1/2 the lemon size
7. 1/4 cup tamarind water or 2tsp tamarind paste
8.salt to taste
9.seasoning - mustard, jeera , 1 red chilly, 2tsp oil

METHOD:

• 1.soak channa dal for 20 min and  pressure cook.
• 2.keep aside with stock.
• 3.temper mustard, jeera , red chilly and the dal with stock
• 4.pour the tamarind water and add salt , hing , haldi, chilly powder, and jaggery.
• 5.bring it to a boil and remove .
• 6.garnish with corriander
• 7.serve with roti