Recipe can be found @ Zesty South Indian Kitchen
Amti Masala
Coriander seeds: 1 tablespoon
Cumin seeds: ½ tablespoon
Shahi jeera/black cumin seeds: ½ teaspoon
Cloves: 2 no
Cinnamon: ¼ inch piece
This recipe yeild about 11/2 tablespoon of amti masala, you need to use only 1 1/4 teaspoon for this recipe.
For Amti
Green split peas: ¾ cup
Salt: 1 teaspoon or to taste
Onion: ½ cup (chopped finely)
Amti masala: 1 1/4 teaspoon
Turmeric powder: ¼ teaspoon
Red chili powder: ½ teaspoon
Jaggery: 1 teaspoon
Kokam: 2 pieces ( If you don't have kokam, substitute with tamarind/lemon juice)
Curry leaves: 1 sprig
Mustard seeds: ½ teaspoon
Cumin seeds: ½ teaspoon
Asafetodia: 1/8 teaspoon
Green chili: 1 teaspoon (chopped, I used Serrano pepper)
Coriander leaves: 1 tablespoon of garnish
Water: 31/2 cups
Olive oil: 1 tablespoon
How I made
In a small skillet dry roast the ingredients for amti masala for 1 minute or until cumin starts to popping. Set aside and when they are cool enough to touch grind them into fine powder in a coffee grinder, this will yield about 1 ½ tablespoon.
In the mean time pressure cook the green split peas with 2 cups of water for about 4 whistles. It took about 20 minutes and set aside.
In a medium sauce pot heat olive oil and add mustard seeds, cumin seeds and curry leaves. When mustard seeds start popping add chopped onion and green chilies. Fry the onion for about 6 minutes or until it become translucent and change color.
To the onion mixtures add turmeric, asafetodia, salt and fry for another minute .To this add chili powder amti masala, kokum, and rest of water and cooked split peas. Bring to a boil and check the spices and salt and add jaggery and garnish with chopped coriander leaves. Switch off the flame.
Enjoy with warm roti or rice.