See my other recipes in English at - Vadani Kaval Gheta
I think I have written over and over again that my grand moms were excellent cooks. This Aamati recipe is also from one of my grandma. A day-to-day daal with my Aajji's 50-55 years experience.
1 cup Toor Daal
Small ball of Tamarind (or 1 tbsp Tamarind paste)
Small ball of Jaggery
Salt and Kolhapuri Masala (Kanda Lasun Masala) per taste
2 Cloves of Garlic
1 tbsp Grated Coconut (Fresh or Dry)
2 tbsp Oil
1/2 tsp each Cumin Seeds, Mustard seeds, Turmeric for tempering
Few curry leaves
Water as needed
Wash toor daal and pressure cook till soft (about 3 whistles). Soak tamarind ball in 1/2 cup warm water for 15-20 min and squeeze the pulp. Grind garlic, coconut and little bit of cilantro together and set aside. Heat oil in a vessel add mustard seeds, cumin seeds, turmeric powder and curry leaves and let it sizzle for few min. Now add tamarind pulp with water, kanda lasun masala, coconut-garlic paste. Add 1 cup water and cover. Let it boil for at least 5 minutes. Mash cooked daal with ladle and add to the boiling water, add salt and let it boil without covering it for at least 5 more minutes. Add chopped cilantro and serve warm with rice.
Tip - If you don't have Kanda Lasun Masala, you can add Goda/Kala masala and red chili powder.
Please add your comments, suggestions to my original post @ http://vadanikavalgheta.blogspot.com/2007/03/blog-post_19.html