Maharashtrian Style Dal | महाराष्ट्रीयन शेंगाची आमटी | Shevgyachya Shenganchi Amti | Ranveer Brar

MAHARASHTRIAN SHENGANCHI AMTI
As far as contrasting flavours go, this dal recipe is one of the top favourites. Shevgyachya Shenganchi Amti, or Drumsticks Amti is a super healthy dish that's also simple to make. Do try my recipe :)
#Amti #ShengachiAmti #Ranveerbrar

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SHEVGYACHYA SHENGA CHI AMTI
Preparation time 5 minutes
Cooking time 20-25 minutes
Serving 4

Ingredients:
2 tbsp Peanut oil , सिंग दाने का तेल
1 tsp Mustard seeds , सरसों के दाने
¼ tsp Fenugreek seeds , मेथी के दाने
1 sprig Curry leaves , कड़ी पत्ता
½ tsp Turmeric powder , हल्दी पाउडर
½ tsp Degi red chilli powder , देगी लाल मिर्च पाउडर
2 Drumsticks, cut in 3 inch pieces , सहजन की फली
3 tbsp Tamarind water , इमली का पानी
1 tbsp Jaggery , गुड
Salt to taste , नमक स्वादानुसार
1 tsp Goda masala , गोडा मसाला
1 heaped cup Cooked dal , पकी हुई दाल
2 tbsp Coriander leaves, chopped , धनिया पत्ता
2 tbsp freshly Coconut, grated , ताजा कसा हुआ नारियल

For GODA MASALA
Ingredients:
1 Cup coriander seeds, धनिया
7 - 8 cloves, लौंग
2 Bay leaves, तेज पत्ता
10-12 dry Byadgi chilies, बेदगी मिर्च
1 tbsp Cumin seeds, जीरा
1 tsp Asafoetida powder, हींग
½ cup dried coconut, grated, सूखा नारियल बुरादा
1 tbsp sesame seeds, तिल
1 inch cinnamon stick, दालचीनी
½ tsp Turmeric powder, हल्दी
1 tsp Fenugreek seeds, मेथी
2 Star Anise, चक्र फूल
1 tsp Black Stone flower, दगड फूल
2 tbsps oil, तेल

Method:
1. In a pan heat oil and add mustard seeds, fenugreek seeds, curry leaves and let them crackle.
2. Now add turmeric powder, degi red chilli powder, drumstick and saute it properly, add some water and cover it with a lid and let it cook properly.
3. Once cooked add tamarind water, jaggery, salt, goda masala mix everything properly.
4. Now add cooked dal and boil it for 5 minutes, then add coriander leaves and grated coconut. Serve hot with roti or rice.

To prepare Goda Masala
1. Heat a pan on low heat and dry roast the grated coconut till golden brown. Transfer to a bowl and keep aside.
2. In the same pan, dry roast the red chilies and coriander seeds till you get the aroma. Add to the same bowl as the coconut.
3. Now heat oil in the same pan and sauté remaining ingredients one by one. Add to the bowl and let cool.
4. Grind the roasted ingredients to a semi-coarse powder. Store in an air-tight container and keep for upto 3-4 months.

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