Rinse and soak the lentils in water for 30 minutes.
As far as possible use jaggery.
Adjust the consistency of Amti to suit your needs. Use water to thin out the curry.
To make a tempering heat the oil/ clarified butter well. Add mustard seeds, cumin seeds and asafoetida, curry leaves and red chillies.
A garnish with freshly chopped coriander leaves and freshly grated coconut.
Let the Amti rest cover for some time. Reheat and serve for the flavours to mingle.
Make a small batch of Goda Masala it is easy to make. Store your masala/spice blends in the refrigerator it retains the flavour. But some ready brands are great too. There is no substitute for goda masala or Kaala masala. The flavour profile is completely different from the other masalas.