Aamati Ingredients 1/2 cup toor dal 1 medium sized onion 1 tomato 3 green chilies 2 teaspoon Maharashtrian goda

masala or garam masala 1 teaspoon turmeric powder 1/4 teaspoon asafoetida (hing) 1 teaspoon mustard seeds 1 small piece jaggery or 1 teaspoon sugar coriander leaves salt to taste Preparation Pressure cook dal till soft. Remove from the cooker and mash it. Chop onions into vertical thin pieces. Chop tomato and chilies. Else give vertic al slits to the chilies instead of chopping them. Heat 2 teaspoon oil in a pan. Add mustard seeds. As they splutter, add asafoetida, turmeric powder and onion p ieces and chilies. Fry for sometime or till the onion turns light brown. Add cho pped tomato pieces and fry again till tomato pieces turn soft. Add mashed dal an d 1 cup water. Stir. Cook on high heat and when bubbles rise up on the top, turn the heat to medium. Add salt, jaggery and goda masala. Mix well and simmer. Remove Aamati from the heat and decorate with coriander leaves. Serve with plain rice, pulao, or chapatis.