Wednesday, November 21, 2007

Malvani Style Daalichi Amti

I remember slurping this daal with rice & ghee (Yeah! ghee!! But when you are a kid, your metabolism is so high, that nothing shows up, you know!!). This is a simple Malvani style preparation. Actually Malvani cooking varies from home to home, just like any other cuisine. But just to differentiate the unique cooking styles of both of my grandmoms, I decided to categorize Malvani and South Canara cuisines. By Malvan, I mean Konkan side of Maharashtra. Had I said just Konkani style, it would have been difficult to differentiate between Konkani from Konkan, Maharashra and Konkani from Mangalore, Karnataka. I am writing my aaji's malvani recipes - the way food is cooked in GSB housholds in Konkan, Maharashtra - unless otherwise mentioned.
Anyway, here's a simple Malvani style Daal.
Malvani Daalichi Amti (Serves 4)
Ingredients
1/2 cup toor daal
1/2 small onion, chopped finely
1/2 tsp turmeric powder
1/4 tsp asafoetida
1 green chili, halved
5-7 pieces of drumsticks/Saragawa/Shevgyachya Shenga (Optional)
4 kokum, washed
1 small tomato, chopped (Optional)
1 tsp jaggery
Salt to taste

Grind to a fine paste
2 tbsp freshly grated coconut
1/2 of remaining onion
4-5 black peppercorns

Tempering
2 tsp oil
7-9 fresh curry leaves
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp asafoetida

Garnish
1 tbsp chopped cilantro/coriander leaves

Method
1. Pressure cook toor daal with turmeric powder, onion, green chili, asafoetida & drumsticks.
2. Grind the coconut masala to a fine paste.
3. Transfer cooked daal mixture in a saucepan. Add ground coconut masala and about 1 cup water.
4. Add salt, jaggery, tomato - if using, & kokum. Bring to boil. Simmer for about 7 minutes.
5. Heat oil in a small saucepan. Add mustard seeds, cumin seeds, asafoetida and curry leaves.
6. Add the tempered oil to the daal. Stir well.
7. Garnish with chopped cilantro.

Note -
1. If you do not have kokum, you can use about 1 tsp tamarind pulp.
2. If some fresh, homemade ghee is added to this daal - even it is just one drop - it tastes, divine!

I am planning to send this post as my entry to Jihva: for Toor Daal hosted by Linda of Out of Garden.

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