Entree: India – Chhattisgarh – आमट ➤ Aamat (Hearty Chhattisgarhi mixed vegetable and lentil curry)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 1/2 cup (100 g) toor dal (pigeon peas)
- 4 cups (960 ml) water, divided
- 2 tbsp (30 ml) mustard oil or vegetable oil
- 1 tsp (5 g) mustard seeds
- 1/2 tsp (2 g) cumin seeds
- 1 medium onion, chopped (about 6 oz / 170 g)
- 1 tbsp (15 g) ginger-garlic paste
- 1/2 tsp (2 g) turmeric powder
- 1 tsp (2 g) coriander powder
- 1/2 tsp (2 g) red chili powder, or to taste
- 1 medium potato, approx. 8 oz (225 g), peeled and cubed
- 1 cup (150 g) eggplant, cubed
- 1 cup (150 g) pumpkin or winter squash, cubed
- 1 cup (150 g) chopped tomatoes (about 2 medium)
- 2 green chilies, slit
- 1 tbsp (15 ml) tamarind paste or 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) jaggery or brown sugar (optional)
- Salt to taste
- Fresh cilantro for garnish (no measurement)

Instructions

1. Rinse the toor dal until water runs clear. In a pot, combine dal and 2 cups (480 ml) water; bring to a boil, then reduce heat and simmer until dal is partly mashed but not completely falling apart, about 15–20 minutes. Add more water if needed to maintain a slightly soupy consistency.
2. While the dal cooks, heat mustard oil in a second large pan over medium heat. When hot, add mustard seeds and cumin seeds; let them pop. Add chopped onion and sauté until golden.
3. Stir in ginger-garlic paste, turmeric, coriander powder, and red chili powder; cook 1 minute until fragrant. Add potatoes, eggplant, pumpkin, and tomatoes; toss to coat with spices.
4. Pour 2 cups (480 ml) water into the vegetable pan, bring to a boil, then reduce heat and simmer until vegetables are tender, about 12–15 minutes.
5. Add the partly cooked dal to the vegetable pan, stirring to combine. Add slit green chilies, tamarind paste, and jaggery if using. Simmer together 8–10 minutes so flavors meld and the curry thickens to a stew-like consistency. Adjust salt and water to desired thickness.
6. Finish with a handful of chopped fresh cilantro. Serve hot with steamed rice.