Tur Dal Amti Fennel powder, dried ginger powder and Kashmiri garam masala powder give this dal a Kashmiri touch. This recipe is from FoodFood TV channel By Sanjeev Kapoor 19 Dec 2014 in Recipes Course New Update Main Ingredients Split Pigeon Pea, Goda Masala Cuisine Maharashtrian Course Dals and Kadhis Prep Time 11-15 minutes Cook time 16-20 minutes Serve 4 Taste Spicy Level of Cooking Moderate Others Veg Ingredients list for Tur Dal Amti 1 cup Split Pigeon Pea soaked 2 tablespoons Goda Masala 1/4 teaspoon Cumin seeds a pinch Asafoetida small Onion chopped 2 Green chillies slit 1/2 teaspoon Red chilli powder 1/2 teaspoon Goda masala 1 teaspoon Jaggery (gur) grated to taste Salt 2 teaspoons Tamarind pulp a few sprigs Fresh coriander leaves 1 tablespoon Scraped coconut Method Pressure cook dal with 2 cups water for 3-4 whistles. Open the lid when the pressure reduces completely and mash dal with the back of a ladle. Heat oil in a deep non stick pan. Add cumin seeds and let it brown. Add asafoetida and onion and sauté. Add green chillies and sauté till onion turns a light brown. Add dal and mix well. Add red chilli powder and mix well. Add 2 cups water and bring the mixture to a boil. Add goda masala and mix well. Add jaggery and salt and mix. Add tamarind pulp and mix. Chop a few sprigs of coriander leaves and add. Add coconut and mix well. Serve hot. Nutrition Info Calories 1085 Carbohydrates 137.6 Protein 47.2 Fat 38.4 Other Fiber Iron- 8.4mg #Asafoetida #Cumin seeds #Fresh coriander leaves #Goda masala #Green chillies #Jaggery (gur) #Red chilli powder #Salt #Scraped coconut #Tamarind pulp Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article