Puneri Aamti

December 8, 2007 at 3:15 AM (dishes by cuisine, dishes by main ingredient, India, Jihva entries, legumes/pulses- whole or split, Maharashtra, Pune, toor/toovar/arhar)

puneri-aamti.jpg 

I think this dish is usually called kataachi aamti, and I would assume that this version hails from the city of Pune in the state of Maharashtra. This heavenly, thin dhal- at once extremely aromatic, sweet-sour, and spicy-hot- is sipped from small bowls or cups, and appears to be very closely tied to the enjoyment of a sweetly-stuffed roti known as puran poLi, which is more-often made with chana dhal or moong dhal. When preparing the sweet dhal stuffing for puranpoLi, the thin liquid from cooking the dhal is reserved for making this aamti, as well as a little of the sweet, coconut-infused stuffing for added body. This version is, instead, made of toor dhal, and enjoyed on its own, though recipes for puranpoLi also made of toor dhal do indeed exist!

I am sending this over to Linda of Out of the Garden, for her parade of toor dhal dishes for this months’s JFI. Or, is it a tour of toor?

Puneri Aamti

1 C toor dhal
1/2 t turmeric
1 t ground red chiles
2 t goda masala
1/3 C tamarind extract
1/3 C gur
2 T finely-grated coconut
salt to taste
2-3 t oil (recipe originally calls for 4 T)
1/4 t whole cumin
1/4 t mustard seeds
a pinch of hing
10 karipatta
1/2 C chopped coriander leaves

1)Rinse toor dhal well (soak for an hour or more if desired- decreases cooking time), add turmeric and boil in enough water until quite soft; add ground chiles, goda masala, tamarind extract, gur, coconut, and salt to taste; simmer for 10 minutes or so, adding water as needed to make a thin preparation.

2)Heat oil, add cumin seeds, mustard seeds, hing and curry leaves; when the mustard seeds start popping, pour over hot dhal; simmer a bit longer, then add coriander leaves, remove from heat and cover for a few minutes; stir well and serve in small bowls for sipping, with puranpoLi, or ladled over plain rice.

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