Wednesday, May 25, 2011

Nagpuri Amti

When my mom was a toddler, she stayed in Nagpur for 2 years when her parents relocated there. She associates the aroma of this Amti with Nagpur more than the delicious oranges from Nagpur.

Nagpuri Amti
नागपुरी आमटी
Daal from Nagpur
1/2 cup toor daal
1/2 tsp turmeric powder
1/4 tsp asafoetida

salt to taste
1 tsp jaggery
1 tsp tamarind paste
1 tbsp goda masala

Roast one after the other and then grind to a coarse powder
1 tbsp poppy seeds
1 tsp charoLi
2-3 green chilies, cut
Handful of coriander leaves, (leaves and stems)
1/2" ginger, peeled and chopped

2 tsp oil
1/2 tsp mustard seeds
1/2 tsp turmeric powder
1/4 tsp asafoetida
2 sprigs curry leaves

1. Pressure cook toor daal adding asafoetida and turmeric powder. Mash and set aside
2. Heat an iron kadhai. Roast the ingredients for roasting one after the other till they are crisp. Powder them coarsely.
3. Heat oil in a deep saucepan. Add the seasonings for tempering. Now add ground powder and goda masala. Fry for 2-3 minutes without letting them burn.
4. Add mashed daal, jaggery, salt, tamarind and water as needed.
5. Bring to a rapid boil. Switch the gas to low and let it simmer for about 10-12 minutes.
6. Serve with plain rice.

Note -
1. You can even sun-dry coriander leaves and stems instead of roasting. They should be completely dry.
2. The masala powder that we made above is called "Baakhar". You can either powder it coarsely or finely based on your own preference.
3 This amti is used to make another simple dish called "Policha Kuskara".
4. You can make your own variations by adding garlic and/or onion in the tempering to get a different flavor.
5. You can substitute pine nuts if you do not have charoLi.


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