Saturday, 22 February 2014

SHEVGYACHYA SHENGANCHI AMTI / SPLIT PIGEON PEA DAL WITH DRUMSTICKS (शेवग्याच्या शेंगांची आमटी)





SHEVGYACHYA SHENGANCHI AMTI (शेवग्याच्या शेंगांची आमटी)

INGREDIENTS

Toor dal / split pigeon peas
1 cup
Drum sticks (each cut in 3 inch pieces)
3 nos
Onion chopped
1 no
Tomato  chopped
1 no
Green chillies
2 – 3 nos
Kokum / amsul               
2 nos
Scraped fresh coconut
2 tbsp
Coriander leaves
2 – 3 sprigs
Jaggery
1 tbsp
Salt
T.T.
TADKA
Oil
2 tbsp
Rai / mustard seeds
¼ tsp
Jeera / cumin seeds
¼ tsp
Heeng / asafoetida
¼ tsp
Haldi / turmeric pdr
¼ tsp



METHOD:
1.       Pressure cook the dal along with the tomato till soft.
2.       Heat oil, when hot add in the rai, jeera, when they crackle add in the Heeng and haldi.
3.       To this add the chopped onion, kokum, chopped green chillies and ½ tbsp of the coconut.
4.       Sauté till the onion is soft and lightly coloured.
5.       Add in the washed drumstick pieces. Sauté a little. Pour in 1 cup of water and simmer.
6.       Cook for 5 – 7 min till the drumsticks are almost cooked but still retain their shape.
7.       Now mash the cooked dal with tomatoes well and pour into the pan.
8.       Add ½ cup more water if you desire. This dal should be of pouring consistency but not watery.
9.       When the dal starts to bubble, add the jaggery, salt, remaining coconut and chopped coriander leaves.
10.   Serve hot along with chapatti, boiled rice, jeera rice, pulav etc.




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