Maharashtrian Drumstick Amti ( Shevgyachya Shenganchi Amti )

Maharashtrian Drumstick Amti ( Shevgyachya Shenganchi Amti )using goda masala

Ing

1 cup toor dal
7 to 8 drumstick pieces of 4 inch length
1/4tsp turmeric powder
A pinch of asafoetida
2tsp kashmiri red chilli powder ( as per individual spice)
11/2 to 2 tsp goda masala
2 lemon sized balls of jaggery( adjust to individual taste)
1 lemon sized ball tamarind pulp OR 3 to 4 kokum
2 tbsp fresh grated coconut
8 curry leaves
salt as per taste
1tbsp oil for seasoning
1/2tsp mustard seeds
1/2 tsp cumin seeds
Coriander leaves to garnish

Method

Wash and pressure cook toor dal with 1/4 tsp turmeric and a pinch of asafoetida in pressure cooker for 4 to 5 whistles so that the dal gets totally mashed. 

Then pressure cook drumstick pieces separately for 2 whistles with a pinch of salt. DO NOT pressure cook dal and drumstick pieces together becsuse the drumstick will become mushy as drumsticks require less time to cook.

Heat oil in a pan , add mustard seeds, cumin seeds, a pinch of asafoetida, turmeric, saute and add the cookd dal , cooked drumstick, add water to get an even consistency. 

Add chilli powder goda masala , tamarind pulp, jaggery, curry leaves, grated coconut and salt and mix well. Bring to a boil and Garnish with coriander leaves.

NOTE: Green chillies can also be added but i like the colour when kashmiri chilli powdr is added. Also adding organic jaggery and tamarind pulp gives a nice dark colour to the amti.
Drumsticks can also be cooked in an open container by boiling water to which a pinch of salt is added, adding drumstick pieces and cook till done.