Toor-Masoor Amti / Dal

Amti or Dal is an all time favorite in my family. We like to eat amti as soup. This is a traditional maharashtrian recipe. To serve, take plain rice, pour amti over the rice and add 1 tsp. of pure ghee. The flavor when it is eaten hot is amazing. It is also served with 'poli' / chapati.

Ingredients:
Toor/Toovar Dal - 1/2 cup
Masoor / Red Gram Dal - 1/2 cup
Green chillies - 3 nos.
Maharashtrian Goda Masala or Kala Masala - 1 tbsp.
Tomato - 1/2 cupOil - 3 tbsp.
Mustard seeds - 1/2 tsp.
Cumin seeds - 1/4 tsp.
Hing/Asafoetida - a pinch
Turmeric powder - 1/2 tsp.
Curry leaves - 6 nos.
Amsool / Kokum - 2 nos.
Jaggery - 1 inch cube
Grated coconut - 2 tbsp.
Coriander leaves, - 2 tbsp.
Salt to taste

Before you start:
1) Mix Toor and Masoor dal. Wash the dals by lightly rubbing between the fingers. Change the water. Put in a steel utensil. Add the turmeric powder and a pinch of hing. Pressure cook the dal. Allow to cool.
2) Once the dals cool, remove from pressure cooker and mash with spoon. Add 1 cup water. Keep ready.
3) Wash and cut the tomato and coriander finely.
4) Cut green chillies in half.

For the tempering/Fodani:
1) Take oil in a kadai and heat on high heat.
2) Add mustard seeds. When the mustard seeds begin to crackle, add cumin seeds, curry leaves and green chillies.
3) Saute for a few seconds.

How to Proceed:
1) Add the cooked dal. Mix well. Take care since dal splutters when it is added to oil.
2) Add goda masala, salt, amsool (kokum), jaggery and tomato. Stir.
3) Bring to a boil. Add grated coconut and cut coriander leaves.
4) Serve hot.