1/2 cup coriander seeds
1/4 cup cumin seeds
2 tsp. Shahi jeera (black cumin seeds)
10-12 cloves
1 inch cinnamon
Roast all the spices together on very low heat till they turn a couple of shades darker. Then grind together to a fine powder and store in a dry container.
Kala Jeera Seeds (Black Cumin): Kala Jeera, also known as black cumin, is grown in Kashmir. It has an earthy, musty smell and when fried or cooked the flavor becomes nutty. Kala Jeera is shaped like a slender crescent, is darker in color and has a sweeter flavor than regular cumin(jeera).
The Base:
1 cup toor dal , cooked
1. Heat 1 tbsp oil in a saucepan.
2. Temper it with mustard seeds, jeera seeds and asafoetida.
3. Add curry leaves, onion and fry till onion is transluscent.
4. Add amti masala, turmeric, salt, chilli powder and fry for a few seconds.
5. Now add the cooked dal and enough water to make it the desired consistency.
6. Finally stir in tamarind, jaggery and bring to a boil, simmer for 5 minutes and your amti is ready.
7. Taste it and adjust the salt, tamarind and jaggery till you are happy with the balance of flavors.
8. Garnish with coarsely chopped coriander leaves if you like.
Amti is best served with fresh steamed rice and a dollop of ghee. I served amti with rice, radish-cucumber salad and an eggplant-potato dish, with a side of papad for a very satisfying dinner.
Courtesy: http://onehotstove.blogspot.com
1 cup toor dal , cooked
For Tempering:1⁄2 tsp. cumin seeds
1⁄2 tsp. mustard seeds
1 pinch asafoetida
1 Sprig of curry leaves
--------------------------------- - 1⁄2 cup diced onion
- 1 tsp. amti masala
- 1⁄2 tsp. turmeric
- 1⁄2 tsp. red chilli powder
- 1 tsp. tamarind paste
- 1 tsp. jaggery
- 1 tbsp. coarsely chopped coriander leaves for garnish
1. Heat 1 tbsp oil in a saucepan.
2. Temper it with mustard seeds, jeera seeds and asafoetida.
3. Add curry leaves, onion and fry till onion is transluscent.
4. Add amti masala, turmeric, salt, chilli powder and fry for a few seconds.
5. Now add the cooked dal and enough water to make it the desired consistency.
6. Finally stir in tamarind, jaggery and bring to a boil, simmer for 5 minutes and your amti is ready.
7. Taste it and adjust the salt, tamarind and jaggery till you are happy with the balance of flavors.
8. Garnish with coarsely chopped coriander leaves if you like.
Amti is best served with fresh steamed rice and a dollop of ghee. I served amti with rice, radish-cucumber salad and an eggplant-potato dish, with a side of papad for a very satisfying dinner.
Courtesy: http://onehotstove.blogspot.com
