Goda Masala Dal Maharashtrian Black Spice Lentil

Method

1. 1

   Make fresh goda masala: Grind all the masala ingredients together to a coarse, dark powder. Alternatively use 1.5 to 2 tsp ready-made goda masala. Fresh-made produces a much more complex flavour.

2. 2

   Cook the toor dal: Pressure cook with 3 cups water and turmeric for 4 to 5 whistles. Mash smooth.

3. 3

   Heat oil: Heat 2 tbsp oil in a pan. Add mustard seeds — pop. Add curry leaves and asafoetida.

4. 4

   Cook onion: Add finely chopped onion. Cook 8 to 10 minutes until golden.

5. 5

   Add ginger and tomatoes: Add ginger paste — stir 1 minute. Add chopped tomatoes — cook 5 minutes until soft.

6. 6

   Add the goda masala: Add 1.5 to 2 tsp of the ground goda masala. Stir on low heat for 2 minutes. The masala smells intensely of stone flower and dried coconut — different from any other spice blend.

7. 7

   Add the cooked dal: Pour in the cooked toor dal. Stir well.

8. 8

   Add tamarind, sugar and salt: Add tamarind paste, sugar and salt. Simmer 5 minutes.

9. 9

   Adjust consistency: The Maharashtrian amti should be medium-thin with a slight sweet-sour-spiced balance.

10. 10

    Serve: Garnish with coriander. Serve with steamed rice and a dollop of ghee.

11. 11

    Note: Goda Masala is the defining spice blend of Maharashtrian Brahmin and Marathi cooking — the stone flower (dagad phool, a dried lichen) that gives goda masala its unique character has no substitute and is the spice that makes the blend unmistakably Maharashtrian. Ready-made goda masala is sold in Maharashtra but home-made versions using fresh-roasted whole spices produce a significantly more complex result. The dal made with goda masala is called amti and is the centerpiece of the traditional Maharashtrian thali.