yummy tummy...... my aho's fav

Maharashtrian Dal with Tamarind and Jaggery (Chincha ani Goola chi Amti)

Ingredients:
2 cups toor dal (split yellow pigeon peas)
½ tsp black mustard seeds
4-6 fresh curry leaves
pinch of asafetida (hing)
½-1 tsp tamarind paste
¼ tsp jaggery (gul), to taste
1 tsp kala or goda masala (you may use garam masala as a substitute)
½ tsp turmeric
salt, to taste
1 tbsp oil, vegetable
a freshly chopped coriender leaves for garnish

METHOD:
The dal should be completely tender but not mushy. Set aside and let cool until needed. Meanwhile in a sauce pan on medium high heat, add the oil. When hot, carefully add the mustard seeds. When the splattering stops, reduce the heat and add the curry leaves, the asafetida.
Add the turmeric and stir, let cook for a few minutes. Carefully, add the cooked dal along with any cooking water. Stir well to combine. If the dal is a bit too thick, add a little water as needed. The consistency should not be too thick or too watery. Then, using the back of a large spoon or ladle, slightly mash the dal against the sides of the pot. This will give you a nice creamy consistency.
Next, add the kala or garam masala. Stir well to combine and add the salt, tamarind and jaggery. Reduce the heat, bring to a gentle boil and let simmer for 6-8 minutes until all the flavors have mingled. Garnish with freshly chopped choriender leaves and serve with fresh chapatis and Basmati rice.