Clean and soak the chana dal in enough water for 1 hour.

Drain the water and give it a quick rinse.

Now add around 3 cups of water, turmeric and pressure cook it for 3-4 whistles until soft or mushy. (This might change depending on your pressure cooker)

Once the dal is done and pressure from the cooker is settled, remove the dal.

Strain the dal and separate the water.

The Dal can be used to make Puran Poli

Dry roast the grated coconut on slow, until it starts turning brown and keep it aside.

Dry roast the sesame seeds on slow and add it to the coconut.

Similarly dry roast, the coriander seeds, cinnamon, clove, cardamom and pepper corns.

Once done, add that in the coconut mix.

Let it cool and then grind it to a fine powder.

Soak the tamarind in ¼ cup of water for 15-20 minutes.

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.

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.