Add the tamarind pulp in the chana dal stock
In a heavy bottom pan add the oil.
Once hot, add the curry freshly ground masala paste.
Keep on stirring and let the masala cook on slow.
Careful not to burn the masala.
Now add the curry leaves, tamarind powder and red chilli powder. (Curry leaves can be added in tempering too, I prefer it this way)
Add in the chana dal stock and tamarind pulp mixture.
Add water and salt and give everything a nice mix.
Let the mixture come to a boil.
Now add the jaggery and let the gravy simmer for 8-10 minutes.
Once done, you will see the oil floating on the top.
I have used less oil, so could not see much, but if you are using more, it is an indication that the amti is cooked.
Serve it hot with Puran Poli or Jeera Rice.