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Mulyachi Amti Recipe (Dal with radish)

Mulyachi Amti Recipe (Dal with radish)
Mulyachi Amti Recipe (Dal with radish)
  • Serving: serves 4
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Mulyachi Amti Recipe (Dal with radish)

By Uma Abhyankar March 8, 2016

Mulyachi Amti is a wonderful 'dal' to make during cold during winter days when fresh radish is abundantly available. This radish-flavored 'dal' can be eaten with rice or with roti/chapati.

Ingredients

  • Split pigeon peas (Toor dal / Arhar dal) - 3/4 cup
  • White radish - 1/2 cup, peeled and chopped
  • Oil - 3 tsp
  • Mustard seeds - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Asafoetida (Hing) - A pinch
  • Turmeric Powder - 1/4 tsp
  • Fenugreek seeds (methi seeds) - 1/4 tsp
  • Salt - To taste
  • Red chili powder - To taste
  • Tamarind (dry or pulp) - dry - 1/2 - 1 inch piece or pulp - 1/2 tsp
  • Jaggery (gud) - 2 inch big piece (about 1 tbsp)
  • Kala/Goda Masala - 3 tsp

Instructions

  1. Soak dry tamarind in warm water for about 20 minutes and then squeeze out all the pulp. Filter out any strings, peels, or seeds, by using a strainer. Keep aside. If using ready made pulp, then omit this step. (I used ready made pulp.)
  2. Peel and cut the radish into small pieces about 1" in size.
  3. Add 2 tbsp water and cook in a microwave till they get cooked. (You can cook directly on a burner too. For that, add 3/4 cup water to the radish pieces and boil till cooked.) Keep aside. Keep them slightly crunchy, do not overcook.
    IMG_3295
  4. Add 1 & 1/4 cups of water to the 'toor dal' and cook in a pressure cooker for 3 whistles. After 3 whistles, reduce the heat to low and turn off after 5 minutes.  Allow the pressure cooker to cool down, and then remove the cooked 'dal'.
    IMG_3296
  5. With the back of a spoon, whisk the cooked dal to make it smooth.
    IMG_3297
  6. Add salt, red chili powder, tamarind (ready made pulp or pulp prepared in step 1), jaggery, and 'Kala/goda masala'. Keep aside.
    IMG_3298 IMG_3299
  7. Heat oil in a pot, and add mustard seeds.
  8. After they crackle, add cumin seeds, asafoetida, turmeric powder, and fenugreek seeds.IMG_3300
  9. Wait till the fenugreek seeds become brownish in color, then add the 'dal' of step 4.
  10.  Add more water (remember that water used to cook the radish will also get added) to get the desired consistency (I added about 1/2 cup).
  11. Add the radish (along with the water used to cook it) from step 3, and bring to boil.
    IMG_3301 IMG_3302
  12. Garnish with some chopped coriander leaves, and serve hot with 'roti' or rice.
    IMG_3303
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This site is about how strong family values, preserving and respecting different cultures can lead to a strong understanding within the society that can lead to a peaceful and prosperous world. Food is an important aspect of any culture. This is an attempt to capture all our family recipes and pass them on to the next generation. Occasionally I do write articles and poems.

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