The meaning of amti is ‘any curry or dal dish which has acidic ingredient, in this case tamarind.
Ingredients
For pressure cooking the dal:½ cup Arhar dal (toor dal or split pigeon peas)
¼ teaspoon Turmeric powder
1 ½ cups Water
For tempering:1 tablespoon OIl
1 teaspoon Mustard seeds
3-4 Curry leaves
2 Green chilies chopped finely
For amti recipe:2 teaspoon Tamarind paste or seedless 1 teaspoons of tamarind soaked in hot water
1 tablespoon Jaggery (Gur)
1 teaspoon Goda masala
Salt to taste
1 cup Water
Method
Pressure cooking the dal:* Wash the toor dal under running cold water till water runs clear.
* Soak the dal in enough water for at least 30 minutes.
* Then discard the soaking water. Add dal to pressure cooker with turmeric powder and 1 ½ cups of water.
* Close the lid, put the weight on, turn the heat on medium.
* Pressure cook it for 3-4 whistles. Let the pressure go down by itself then open the cover.
* Add another 1 cup of water or as required. Mash the dal well so it will smooth. I have used hand blender, you can use mixer or magic bullet.
* Now turn the heat on medium and let the dal simmer.
Making tadka:* Now on another stove, heat the oil in small tadka pan.
* Once hot add mustard seeds and let them pop.
* Then add green chilies and curry leaves. Cook for 30-40 seconds.
* Immediately add the tadka to the mashed dal. Mix well.
* Add other ingredients one by one. Add jaggery, tamarind paste, goda masala and salt.
* Mix well and let it simmer for 10 minutes on low to medium heat.
* Then turn off the stove