Maharashtrian Amti

Rinse 200 g toor dal and pressure cook with 500 ml water and 3 g turmeric powder until soft.

Soak 20 g tamarind in 100 ml hot water for 10 minutes, then strain to get pulp.

Heat 30 g ghee in a pan. Add 5 g mustard seeds, 5 g cumin seeds, 1 g asafoetida, and 5 g curry leaves. Let them splutter.