It is a rather common practice in Maharashtra (maybe elsewhere too?) to crush chapati and mix it with any dal, or with milk and some sugar. The latter version is eaten with gusto by the young ones. I think it is a very healthy practice without much ado, because the absorption of calcium from the milk is made easier for the body when it is accomanied by some kind of cereal. Our ancestors certainly knew more than we think they did.
Anyway, here is the recipe for Lasnaachi Aamti
¼ cup Toor Dal
1/8 tsp turmeric powder
½ - 1 tsp red chilli powder (Now, this Dal is not for the chicken-hearted. It is supposed to look fairly red and taste rather hot or ‘zanzaneet’ as they call it in Marathi. That's why I have served it with water in the earlier picture. :))
approx. 2 cups of warm water (Adding warm water gives a better flavour to any Dal, I feel.)
salt to taste
1 tsp oil
¼ tsp mustard seeds
6-7 medium garlic cloves (Reduce the quantity to 3-4 cloves, if they are fat, like in the picture at the end of this post)
chopped coriander leaves for garnishing
1. Pressure-cook the Toor Dal until soft.
2. Peel the garlic cloves. Slice them in the width, so that you have thin disc-like pieces.
3. Heat oil in a pan. Once the oil is hot, add mustard seeds and let them splutter. Add garlic discs immediately and sauté them till they turn golden brown.
4. Add cooked Toor Dal, turmeric powder, chilli powder and water.
5. Stir the mixture well and let it come to a rolling boil. Add salt. Continue boiling the Dal on high heat for about five minutes.
6. Turn the heat off, add some coriander leaves, stir and cover the pan.
7. Garnish with some more coriander leaves, before serving with rice or chapatis/phulkas.
Lasnaachi Aamti (All the garlic pieces have sunk to the bottom, and hence not visible here. The Aamti also does not look as red as it should, because the kind of chilli powder I have here imparts a lot of heat, but no colour to the dish.) :(
Preparing it for dinner is recommended, unless you don't mind going about with the 'dragon breath'.