Name: Maharashtrian amti dhal
Total time: 1 h 10 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 250g toor dal or red lentils (see cook's notes); 1 tsp ground turmeric; 2 tbsp ghee or vegetable oil; 1 heaped tsp black mustard seeds; 10 fresh curry leaves; a pinch asafoetida; 2 green bird’s-eye chillies slit lengthwise; 1 tbsp jaggery or light brown sugar; 2 tsp tamarind paste; 1 tsp, or garam masala ¼ tsp Maharashtrian goda masala; ½ tsp mild chilli powder; grated to make 1 tbsp coconut; chopped coriander to serve; chapatis or cooked basmati rice to serve

250g toor dal or red lentils
(see cook's notes)
1 tsp ground turmeric
2 tbsp ghee or vegetable oil
1 heaped tsp black mustard seeds
10 fresh curry leaves
a pinch asafoetida
2 green bird’s-eye chillies
slit lengthwise
1 tbsp jaggery or light brown sugar
2 tsp tamarind paste
1 tsp, or garam masala ¼ tsp Maharashtrian goda masala
½ tsp mild chilli powder
grated to make 1 tbsp coconut
chopped coriander
to serve
chapatis or cooked basmati rice
to serve

Method

step 1
Put the lentils in a heavy-based pan with 1 litre water and the turmeric. Bring to the boil and simmer gently for 45-50 minutes or until the lentils start to get mushy – stir well to ensure they don’t stick to the bottom of the pan. Turn off the heat, mash the lentils slightly to thicken, then cover and set aside.
step 2
Heat the ghee in a heavy-based frying pan over a medium heat then add the mustard seeds. As soon as they begin to splutter, add the curry leaves. Fry for a few seconds, then add the asafoetida and chillies. Tip in the cooked lentils, along with the jaggery, tamarind, goda masala and chilli powder, and season with salt. Mix well and fry for 1 minute. Add enough just-boiled water (about 100-200ml) to make the dhal soupy, then simmer for 5 minutes. Stir well, turn off the heat and garnish with the coconut and coriander. Serve warm with chapatis or rice.