Toorichi Amti

Ingredients

• 1½ cups fresh pigeon peas (taza toovar ka dana) 
• 12-15 garlic cloves
• 1 inch ginger, roughly chopped
• 1-2 light green chillies
• 1 cup grated dried coconut
• 2-3 tablespoons oil
• ½ teaspoon asafoetida (hing)
• 2 large onions, finely chopped
• Salt to taste
• 2 large tomatoes, finely chopped
• 1 teaspoon red chilli powder
• ½ teaspoon turmeric powder
• ½ teaspoon cumin powder
• 1 teaspoon khandeshi garam masala powder
• 2-3 tablespoons chopped fresh coriander leaves
• ½ lemon
• Steamed rice for serving

Method

1. Put garlic cloves in a mixer jar, add ginger, green chillies and dried coconut and grind to a coarse paste.
2. Heat oil in a pan. Add asafoetida and sauté for a few seconds. Add onions and salt, mix and sauté till golden brown. 
3. Add tomatoes, mix and saute till they turn soft and pulpy. Add the ground paste, mix and sauté for 2-3 minutes.
4. Add fresh pigeon peas, mix well and cook for 2-3 minutes. 
5. Add red chilli powder, turmeric powder, cumin powder and khandeshi garam masala powder and mix well.
6. Add 3 cups water and mix well. Once the mixture comes to a boil, reduce heat and cook for 10-15 minutes.
7. Add coriander leaves. Squeeze lemon juice into the pan and mix well.
8. Transfer into a serving bowl and serve hot with steamed rice.