- 2 cups stock removed from the boiled chana dal when used for Puranpoli
- 1/4 cup dry shredded coconut
- 2 cloves
- 1 small piece cinnamon
- 2 bay leaves
- 1 teaspoon tamarind pulp
- 2 teaspoon Maharashtrian garam or goda masala
- 5-6 curry leaves
- 2 teaspoon turmeric powder
- 2-3 teaspoon red chili powder
- 1/4 teaspoon asafoetida
- 2 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 4 teaspoon jaggery or 4 teaspoon sugar
- coriander leaves
- salt to taste
Just as for Puran Poli, pressure cook chana dal with plenty of water. When it turns soft, remove from the cooker and use only the water for making aamati. Add tamarind pulp, Maharashtrian masala, salt, chili powder, jaggery in the water and bring to boil.
Roast coconut and cumin seeds together till golden brown. Grind them to form a coarse paste. While the water is boiling. mix in the ground masala and simmer.
In a pan, heat 2 teaspoon oil. Add mustard seeds, cloves, cinnamon, and bay leaves. When they sizzle, add turmeric powder, asafoetida and curry leaves. Pour the tempering over the boiling aamati and stir. Cook for some time. Garnish with coriander leaves.