Cook the Dal: Wash the toor dal and masoor dal thoroughly. Place them in a pressure cooker with water (fill the water about an inch above the dal). Cook for 3 whistles on a medium flame until the lentils are incredibly soft.

Prepare the Special Paste: While the dal cooks, take a traditional mortar and pestle (khalbata). Crush the garlic cloves, dry coconut, 1/4 cup of fresh coriander leaves, and ginger (if using) into a coarse, fragrant paste.

Mash the Dal: Once the pressure cooker cools down, open it and lightly mash the cooked dal. You can pour a little warm water into it to adjust the thickness.

Start the Tempering (Tadka): Heat oil in a kadhai or deep pan. Add the mustard seeds and cumin seeds, letting them crackle.

Add Aromatics: Add the hing and curry leaves. Quickly toss in the chopped onion and sauté until it turns slightly soft and translucent. Do not over-brown it.

Fry the Paste: Stir your freshly crushed garlic and coconut paste into the pan. Sauté well for a minute until the raw smell of garlic disappears.

Add Tomatoes and Seasoning: Stir in the turmeric powder, chopped tomato, and salt to taste. Sauté for about 1 minute until the tomatoes soften up a bit.

Add Kanda Lasun Masala: Add the Kanda Lasun Masala and mix it well with the onion-tomato base.

Mix in the Dal: Carefully pour your cooked and mashed dal into the kadhai. Gently mix everything together.

Boil and Garnish: Add a little more warm water if you prefer a thinner consistency. Top the amti with the roughly chopped coriander leaves. Bring the dal to a nice, rolling boil for a few minutes.

Serve: Turn off the heat. Your incredibly tasty Maharashtrian Toor Dal Amti Recipe is ready to eat!