![\"\"](\"\/mahanandi\/images\/amti\/moongdalimagecopyrighted2.jpg\")
<\/p>\n<\/p>\n
I have two authentic ingredients from coastal Maharashtra<\/a> – kokum and goda masala. <\/p>\n Native to western coastal region of India, Kokum<\/a> is a dried fruit of dark purple color and prized for its piquant taste, often used as substitute for tamarind. Goda (Kala) masala<\/a> is a special spice mixture, has well over 15 Indian spices in it including some unique spices like dagad phool<\/a><\/em>, naag keshar<\/a><\/em>, badal phool<\/em> 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<\/a> kindly sent me an authentic Maharashtrian lentil recipe called aamti<\/em> with moong dal where both goda masala and kokum are used for seasoning. <\/p>\n 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.<\/p>\n 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.<\/p>\n Just before mealtime, heat oil in a vessel. Do the popu\/tadka <\/em> – add and toast garlic pieces in oil first and then add mustard seeds, hing<\/a> and curry leaves. Add the cooked moong dal along with the water it was cooked in. <\/p>\n Stir in the seasoning – goda masala<\/a>, kokum water<\/a>, coconut powder, crushed cumin, red chilli powder and turmeric. Also add salt and jaggery<\/a> to taste. Stir in some water if you feel the mixture is too thick.<\/p>\n 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<\/em> should not be too thick or too thin). Just before turning off the heat, stir in fresh coriander leaves and remove from heat.<\/p>\n Recipe Source: Veena Parrikar<\/a> 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 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-560","post","type-post","status-publish","format-standard","hentry","category-mung-beans"],"_links":{"self":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/560","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/comments?post=560"}],"version-history":[{"count":0,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/560\/revisions"}],"wp:attachment":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/media?parent=560"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/categories?post=560"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/tags?post=560"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"\/mahanandi\/images\/amti\/moongdalimagecopyrighted1.jpg\")
\nKokum<\/a>, Goda Masala<\/a>, Whole Moong Dal<\/small><\/font><\/center><\/p>\n
\nGoda masala <\/a> – 1 teaspoon
\nKokum<\/a> – 5 pieces of 2 inch length
\n(Soaked in half cup of warm water for about 15 minutes and juice squeezed)
\nGarlic –\t4 cloves, finely chopped
\nDry grated coconut – 1 tablespoon
\nCumin seeds – 1 teaspoon, powder coarsely
\nRed chilli powder & turmeric – ½ teaspoon each
\nSalt and jaggery<\/a> –\tTo taste
\nFor popu\/tadka<\/em>:<\/u>
\nOil – 2 teaspoons
\nMustard seeds, hing<\/a> – ¼ teaspoon of each and few curry leaves
\nChopped coriander leaves – A handful<\/small><\/font><\/center><\/p>\n![\"\"](\"\/mahanandi\/images\/amti\/moongdalimagecopyrighted3.jpg\")
\nKad-Dhaanyaachi Aamti<\/em> (Moongdal Aamti<\/em>) and Berry Smoothie ~ Our Afternoon Meal<\/small><\/small><\/font><\/center><\/p>\n
\n(Adapted from Smt. Jayashree Deshpande’s Hamkhaas Paaksiddhi’s)
\nGoda Masala Recipe – Page Link<\/a>
\nKokum is available at Indian grocery shops here in US<\/a>.<\/small><\/font><\/p>\n","protected":false},"excerpt":{"rendered":"