SPECIAL CHANA DAAL

Chana dal water ½ litre
Tamarind, soaked in a little
water
A lemon
sized ball
Drumsticks, cut in 4 cm. 3 nos.
(optional)
Chili powder 2 tsp.
Jaggery, crumbled 60 gms.
Cummin seeds 1 tsp.
Dry coconut, sliced ¼
Goda masala (branded
garam masala powder)
1 tsp.
Mustard seeds ½ tsp.
Cumin seeds ½ tsp.
Cloves 4 nos.
Cinnamon 6 cm.
Bay leaves 4 nos.
Curry leaves A few
sprigs
Oil 2 tsp.
Salt To taste
1. Boil chana dal in sufficient water and strain the water after the dal is well
cooked.
2. Extract tamarind pulp and add to the dal water. Bring to boil.
3. Add drumsticks, if using them, and parboil them.
4. Add chili powder, salt and jaggery.
5. Roast the cummin seeds and dry coconut well and grind to a fine paste. Then
add the dal water.
6. Also add goda masala powder stir well and continue to cook.
7. Heat oil and season with cummin seeds, mustard seeds, cloves, cinnamon,
bay leaves and curry leaves.
8. Pour the seasoning over the simmering aamti.
9. Simmer till the aamti is done. Serve hot.
10. This aamti can be prepared with the dal water remaining after cooking the
chana dal for puran poli.