Mahanandi

Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Moongdal Aamti with Kokum & Goda Masala

I have two authentic ingredients from coastal Maharashtra - kokum and goda masala.

Native to western coastal region of India, Kokum is a dried fruit of dark purple color and prized for its piquant taste, often used as substitute for tamarind. Goda (Kala) masala is a special spice mixture, has well over 15 Indian spices in it including some unique spices like dagad phool, naag keshar, badal phool etc. Adding even a pinch of it gives dals and curries an unforgettable taste. When I wanted to cook something Maharashtrian using both these ingredients, my good friend Veena Parrikar kindly sent me an authentic Maharashtrian lentil recipe called aamti with moong dal where both goda masala and kokum are used for seasoning.

I am one of those people who think that everything tastes delicious, as long as it has lentils in it and this recipe is no exception. It was easy to prepare and has an exceptional taste. We had it like thick soup without rice, along with mixed berry smoothie - light lunch on a hot summer day.


Kokum, Goda Masala, Whole Moong Dal

Recipe:

Whole moong dal - 2 cups (soaked in water overnight)
Goda masala - 1 teaspoon
Kokum - 5 pieces of 2 inch length
(Soaked in half cup of warm water for about 15 minutes and juice squeezed)
Garlic - 4 cloves, finely chopped
Dry grated coconut - 1 tablespoon
Cumin seeds - 1 teaspoon, powder coarsely
Red chilli powder & turmeric - ½ teaspoon each
Salt and jaggery - To taste
For popu/tadka:
Oil - 2 teaspoons
Mustard seeds, hing - ¼ teaspoon of each and few curry leaves
Chopped coriander leaves - A handful

Take soaked moong dal in a big pot. Add about 2 glasses of water and 1 teaspoon of salt. Cook covered until they are soft and falling apart. This is the prep part.

Just before mealtime, heat oil in a vessel. Do the popu/tadka - add and toast garlic pieces in oil first and then add mustard seeds, hing and curry leaves. Add the cooked moong dal along with the water it was cooked in.

Stir in the seasoning - goda masala, kokum water, coconut powder, crushed cumin, red chilli powder and turmeric. Also add salt and jaggery to taste. Stir in some water if you feel the mixture is too thick.

Bring the whole mixture to a boil. Reduce the heat and simmer for about 10 to 15 minutes covered. Add water as necessary (the aamti should not be too thick or too thin). Just before turning off the heat, stir in fresh coriander leaves and remove from heat.


Kad-Dhaanyaachi Aamti (Moongdal Aamti) and Berry Smoothie ~ Our Afternoon Meal

Recipe Source: Veena Parrikar
(Adapted from Smt. Jayashree Deshpande’s Hamkhaas Paaksiddhi’s)
Goda Masala Recipe - Page Link
Kokum is available at Indian grocery shops here in US.

Posted by Indira©Copyrighted in Moong Dal (whole) (Wednesday August 9, 2006 at 2:57 pm- permalink)
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