Kairichi Amti

1. 1

   Step 1

   • a.Cook the dal
   • b.Wash the toor dal thoroughly and soak it in water for 30 minutes.
   • c.Drain the water. Add the soaked dal, 2.5 cups of fresh water, and turmeric powder to a pressure cooker.
   • d.Pressure cook for 4-5 whistles on medium heat, or until the dal is completely soft and mushy.
   • e.Once the pressure releases naturally, open the cooker and mash the dal well with the back of a ladle until smooth. Set aside.
2. 2

   Step 2

   • a.Make the tempering
   • b.Heat oil in a heavy-bottomed pan or kadai over medium heat.
   • c.Add mustard seeds and let them splutter, which should take about 30 seconds.
   • d.Add cumin seeds and asafoetida, and sauté for another 20 seconds until fragrant.
   • e.Add the curry leaves and slit green chilies. Be careful as they might splutter.
3. 3

   Step 3

   • a.Sauté the base ingredients
   • b.Add the finely chopped onion to the pan and sauté until it turns soft and translucent, about 3-4 minutes.
   • c.Add the grated raw mango and cook for 2-3 minutes until it softens slightly.
4. 4

   Step 4

   • a.Combine and simmer the amti
   • b.Add the red chili powder and goda masala. Stir well and cook for a minute.
   • c.Pour in the mashed dal. Add salt, grated jaggery, and about 1.5 cups of water to adjust the consistency.
   • d.Mix everything well. Bring the amti to a boil.
   • e.Reduce the heat and let it simmer for 5-7 minutes, allowing all the flavors to meld together. Stir occasionally.
5. 5

   Step 5

   • a.Garnish and serve
   • b.Turn off the heat. Garnish with freshly grated coconut and chopped coriander leaves.
   • c.Serve the Kairichi Amti hot with steamed rice and a dollop of ghee.

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