Lentils & Beans, Recipe

阿姆蒂達爾

Posted on by punam

DALS… 吃不飽！來自印度各地的必嘗食譜

印度是少數幾個幾乎在每個方面都擁有多樣性的國家之一，食物是最明顯的一個。毫無疑問，對美食的熱愛和頌揚多年來一直將人們聚集在一起，當我們想到美食時，腦海中就會浮現出我們最喜愛的食物之一——典型的木豆。

從 Dal Makhani 到 Panchratna Dal，大多數印度家庭都將這種美味且用途廣泛的主食納入我們的日常飲食，這是對這種主食的不懈熱愛。該國的每個地區都有自己喜歡的準備方式。

阿姆蒂

甜&撲鼻的扁豆

有點熱、有點甜、有點辣，Aamti 是馬哈拉施特拉邦家庭日常菜單的精髓。通常用 toor dal（黃鴿子豌豆）製成，用特殊的 aamti 粉（或 goda masala）、芥末籽、粗糖和 kokam（在此食譜中使用羅望子作為替代品）調味。

成分：

  • ½ 杯黃鴿子豆 (Toor/Arhar Dal)
  • 1茶匙羅望子果肉（1茶匙無核羅望子+2湯匙熱水-浸泡約20分鐘。將浸泡過的羅望子擠出羅望子果肉備用）
  • 1.5-2 茶匙 goda masala（另一種選擇是 pao bhaji masala）
  • ½ 湯匙。粗糖粉
  • ½ 湯匙 切碎的香菜葉
  • 1-1.5 湯匙磨碎的椰子（可選）
  • ½ 茶匙 芥菜籽
  • 7-9 片咖哩葉
  • 1-2 個青辣椒/½ 茶匙辣椒粉
  • 1 小撮薑黃，1 小撮阿魏
  • 1.5-2 湯匙油/酥油
  • 鹽的味道

說明：

  • 將木豆洗淨並浸泡一個小時。瀝乾水，將木豆放入一個中等大小的平底鍋中，加入 4 杯水和一小撮薑黃。煮沸直至完全煮熟（可搗碎的稠度）。
  • 在小平底鍋中加熱油，加入芥菜籽、薑黃和阿魏。保持低溫以避免種子溢出。加入咖哩葉和綠/紅辣椒。
  • 加入木豆並攪拌均勻。根據需要加水以獲得中等稠度。
  • 用羅望子果肉、粗糖、椰子、香菜和鹽調味。
  • 讓它燉 5-10 分鐘以獲得所需的稠度。

與米飯/麵包一起食用。

Lentils & Beans, Recipe

Aamti Dal

Posted on by punam

DALS… Can’t have enough of them! Must-Try recipes from Across India

India is one of the few countries that is blessed with variety in almost every aspect, food being the most obvious one. The unquestionable love and celebration of good food has been bringing people together for many years, and when we think of good food, one of our most loved preparations comes to mind – the quintessential Dal.

From Dal Makhani to Panchratna Dal, it is the undying love for this flavoursome and versatile staple that most Indian households include in our daily diet. And each region in the country has its own favourite way of preparing them.

Aamti

Sweet & Tangy Lentils

A little hot, a little sweet and a little tangy, Aamti is the essence of the daily menu in Maharashtrian homes. Usually made with toor dal (Yellow Pigeon Pea), it is seasoned with a special aamti powder (or goda masala), mustard seeds, jaggery and kokam (using tamarind as a substitute in this recipe).

Ingredients:

  • ½ cup Yellow Pigeon Peas (Toor/Arhar Dal)
  • 1 tsp tamarind pulp (1 tsp seedless tamarind + 2 tbsp hot water- Soak for about 20 minutes. Squeeze the tamarind pulp from the soaked tamarind and keep aside)
  • 1.5-2 tsp goda masala (alternate option is pao bhaji masala)
  • ½ tbsp. powdered jaggery
  • ½ tbsp chopped coriander leaves
  • 1-1.5 tbsp grated coconut (optional)
  • ½ tsp mustard seeds
  • 7-9 curry leaves
  • 1-2 green chillies/ ½ tsp chilli powder
  • 1 pinch turmeric , 1 pinch asafoetida
  • 1.5-2 tbsp oil/ghee
  • Salt to taste

Instructions:

  • Wash the Dal well and soak for an hour. Drain the water and add the dal to a medium-sized pan along with 4 cups of water and a pinch of turmeric. Boil well until fully cooked (mashable consistency).
  • In a small pan heat the oil and add the mustard seeds, turmeric and asafoetida. Keep on low heat to avoid seeds from spilling. Add the curry leave and green/red chilli.
  • Add the dal and stir well. Add water as required to get a medium consistency.
  • Season with the tamarind pulp, jaggery, coconut, coriander and salt.
  • Let it simmer for 5-10 mins to get the desired consistency.

Serve with steamed rice/bread.

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