Chincha Gulachi Amti

For most Maharashtrians this is a comfort dish that they enjoy with steamed rice topped with a dollop of homemade ghee. And do remember to garnish it with fresh coriander leaves for that extra flavour.

By Sanjeev Kapoor 06 Jul 2024 in Recipes Dals and Kadhis

New Update

Chincha Gulachi Amti .JPG — Chincha Gulachi Amti

Main ingredients	Split pigeon peas (toor dal), Tamarind (chinch) pulp, Jaggery (gul), Asafoetida, Mustard seeds, Green chillies, Curry leaves, Turmeric powder, Goda masala, Fresh coriander leaves
Cuisine	Maharashtrian
Course	Dals and kadhis
Prep time	35-40 minutes
Cook time	10-15 minutes
Serve	4
Taste	Tangy
Level of cooking	Easy
Others	Vegetarian

Ingredients

2 cups cooked split pigeon peas (toovar dal)
3 tablespoons tamarind (chincha) pulp
1 tablespoon chopped jaggery (gul)
2-3 tablespoons oil
¼ teaspoon asafoetida (hing)
1 teaspoon mustard seeds
2-3 green chillies, chopped
10-15 curry leaves
¼ teaspoon turmeric powder
Salt to taste
1 tablespoon goda masala
2 tablespoons chopped fresh coriander leaves
Steamed ambe mohar rice for serving

Method

Heat oil in a kadai, add asafoetida and mustard seeds. Once the seeds start to splutter, add green chillies and curry leaves mix and sauté for a few seconds.
Add cooked dal and mix. Add turmeric powder, salt and goda masala and mix.
Add jaggery and 3 cups water and mix well. Add tamarind pulp and mix.
Cook on medium heat for 4-5 minutes. Add coriander leaves and mix well.
Transfer into a serving bowl and serve hot with steamed ambe mohar rice.

#Asafoetida #Curry leaves #Fresh coriander leaves #Goda masala #Green chillies #Mustard seeds #Turmeric powder #Split pigeon peas (toor dal) #Tamarind (chinch) pulp #Jaggery (gul)