Chana dal Amti

This recipe goes well with the Puran Poli. Though it can be also be eaten with plain boiled rice. Its consistency is generally kept thin.

Ingredients: serves 4
Bengal Gram dal: 1/2 cup soaked for an hour
Red chilli powder: 1/2 tsp
Turmeric Powder: 1/2 tsp
Puran( from the stuffing) : 3tbsp
Kokum or tamarind : lime sized ball soaked in water
Salt: to taste
 for Tadka
Mustard seeds: 1/2 tsp
Asafoetida : pinch
Curry leaves : 8-10
Dry Red chilli: 2-3nos
Bay leaf: 1
Oil :1 tbsp
Corainder leaves: for garnish

Method:
Boil the dal till soft, but not mushy. If preparing in a cooker put 1/2 litre of water and give two whistle and the dal will be done. It should be watery. Add all the dry powder and salt in the dal. Include the puran and kokum or tamarind water.

Prepare for the seasoning. Heat oil in a vessel. Add asafoetida and mustard seeds. When they splutter add bay leaf, curry leaf and dry red chillies. When chillies change colour add the dal and boil it for 5 min till all the aroma of the seasoning is well absorbed by the dal. Garnish with corainder leaves. serve hot with puran  poli or rice