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Chincha Gulachi Amti
| Main ingredients | Split pigeon peas (toor dal), Tamarind (chinch) pulp, Jaggery (gul), Asafoetida, Mustard seeds, Green chillies, Curry leaves, Turmeric powder, Goda masala, Fresh coriander leaves |
| Cuisine | Maharashtrian |
| Course | Dals and kadhis |
| Prep time | 35-40 minutes |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 2 cups cooked split pigeon peas (toovar dal)
- 3 tablespoons tamarind (chincha) pulp
- 1 tablespoon chopped jaggery (gul)
- 2-3 tablespoons oil
- ¼ teaspoon asafoetida (hing)
- 1 teaspoon mustard seeds
- 2-3 green chillies, chopped
- 10-15 curry leaves
- ¼ teaspoon turmeric powder
- Salt to taste
- 1 tablespoon goda masala
- 2 tablespoons chopped fresh coriander leaves
- Steamed ambe mohar rice for serving
Method
- Heat oil in a kadai, add asafoetida and mustard seeds. Once the seeds start to splutter, add green chillies and curry leaves mix and sauté for a few seconds.
- Add cooked dal and mix. Add turmeric powder, salt and goda masala and mix.
- Add jaggery and 3 cups water and mix well. Add tamarind pulp and mix.
- Cook on medium heat for 4-5 minutes. Add coriander leaves and mix well.
- Transfer into a serving bowl and serve hot with steamed ambe mohar rice.
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