Kairichi Amti

Instructions

1. 1

   Cook the dal

   • Wash the toor dal thoroughly and soak it in water for 30 minutes.
   • Drain the water. Add the soaked dal, 2.5 cups of fresh water, and turmeric powder to a pressure cooker.
   • Pressure cook for 4-5 whistles on medium heat, or until the dal is completely soft and mushy.
   • 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

   Make the tempering

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

   Sauté the base ingredients