There are countless versions of it and rightfully deserve a separate post (coming soon).
Here is a simple everyday amti using shevgyachya shenga (drumsticks).
The addition of chincha-gool (tamarind-jaggery) makes it typically Maharashtrian.
Shevgyachya Shenganchi Amti
1 cup toor daal
4-5 curry leaves
4-5 drumsticks, cut into 2-3 inch pieces
gul (jaggery) a 2 inch piece
2-3 amsula (kokum) or 2 tsp tamarind paste
2 tsp dhanya-jeerya chi pood (cumin-coriander powder)
1 tbsp oil
1 tsp mustard seeds
pinch of asafetida
1 tsp turmeric
salt, to taste
4-5 stalks of coriander leaves, chopped
Wash the daal and cook with 2 cups water. When cooked, mix it well till there are no clumps.
Heat oil. When hot add the mustard seeds, as they start dancing, add the asafetida, then the turmeric.
Next, add the curry leaves and the cumin-coriander powder.
Add the drumsticks and saute for 1-2 minutes.
Add the cooked daal, the tamarind, jaggery, and salt.
Adjust the quantity of water depending on the consistency that you want.
Bring to a boil.
Adjust the tamarind and jaggery as per your taste.
Garnish with the coriander leaves.
Enjoy with steamed rice.
This is my entry for Nupur's A-Z of Indian Vegetables series.
This is also my first entry for the RCI-June: Maharashtrian Foods event, this month hosted by Nupur.