• 1/2 cup toor dal
  • 1 medium sized onion,
  • 1 tomato,
  • 1 tsp chilli powder
  • 1 String curry leaves
  • 3-4 garlic flakes, chopped
  • Little garam masala,
  • 1/2 teaspoon turmeric powder,
  • 1/4 teaspoon asafoetida (hing),
  • 1 teaspoon mustard seeds,
  • 1 small piece jaggery or 1 teaspoon sugar
  • coriander leaves
  • salt to taste


Pressure cook dal till soft. Remove from the cooker and mash it. Chop tomato and chilies. Heat 2 teaspoon oil in a pan. Add mustard seeds. When they pop up, add asafoetida, curry leaves and crushed garlic then add turmeric powder and chilies. Fry for sometime or till the onion turns light brown. Add chopped tomato pieces and fry again till tomato pieces turn soft 9or you can put the chopped tomatoes along with the dhal in the cooker). Add mashed dal and 1 cup water. Stir. Cook on high heat and when bubbles rise up on the top, turn the heat to medium. Add salt and little sugar. Mix well and simmer. Remove Aamati from the heat and decorate with coriander leaves. Serve with plain rice or chapatis.

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