Amti

Amti is a type of sweet and sour curry made of split pigeon pea. A regular dish in most Maharashtrian and North Karnataka homes. Loved by one and all, you can safely call this a comfort dish. Eaten with steaming hot rice and a dash of clarified butter is heavenly!!
I have had the best taste coming from what my grandmom made, next was my mom and then I never got the same taste. this comes in memory of both amazing cooks.
Want to show you the amazing fresh tamarind flowers and leaves in the picture.

ingredients
1) 1 cup split pigeon pea pressure cooked with a pinch of asefoetida, a small spoon of turmeric powder, a small tomato slit.

2) spoons of tamarind pulp, I was fortunate enough to to find fresh tamarind flowers and leaves which I could add while making the pulp
1 tspoon full of saar masala
2 tspoons full of grated jaggery
Salt to taste
Chilli powder to taste.
Oil, muastard seeds, turmeric powder and asefoetida for the tempering.

Method
First once the lentil is pressure cooked, cool it and peel the tomato in it, add all the ingredients from No 2, keep ready.

take a deep bottomed vessel, add oil, mustard seeds, once they splutter add the asefoetida and turmeric powder, add the pressure cooked lentils in which all ingredients from No 2 have been added, make a curry consistency, give it a nice boil, add fresh coriander chopped, serve with plain rice and a dash of clarified butter.