Mulyachi Amti Recipe (Dal with radish)
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
- 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.)
- Peel and cut the radish into small pieces about 1" in size.
- 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.
- 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'.
- With the back of a spoon, whisk the cooked dal to make it smooth.
- Add salt, red chili powder, tamarind (ready made pulp or pulp prepared in step 1), jaggery, and 'Kala/goda masala'. Keep aside.
- Heat oil in a pot, and add mustard seeds.
- After they crackle, add cumin seeds, asafoetida, turmeric powder, and fenugreek seeds.
- Wait till the fenugreek seeds become brownish in color, then add the 'dal' of step 4.
- 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).
- Add the radish (along with the water used to cook it) from step 3, and bring to boil.
- Garnish with some chopped coriander leaves, and serve hot with 'roti' or rice.
