Dal Amti (Split pigeon peas)

Goda masala is a spice mix from Maharashtra whose key ingredient is lichen. The flavour is unique and while garam masala would work as an alternative, it doesn't replicate the original.

Ingredients
Toor dal (split pigeon peas) - 1 cup
Onion, sliced - 1/2 of one large
Green chillies, chopped - 1 small
Cumin seeds - 1 tsp
Asafoetida powder - a pinch
Cooking oil - 2 tbsp
Salt - to taste
Red chili powder - 1 tsp
Goda masala - 1.5 tsp
Tamarind pulp - 1 tbsp (or use 1 tbsp green mango powder, "amchur")
Jagger - 2 tsp (or use 1 tsp sugar)
Coriander leaves, chopped - a handful

Method
Wash and drain the toor dal. Cook with 2.5 cups of water and a pinch of turmeric and a few drops of oil mixed in. I microwaved it for around 15 min on 70% powder.

Heat oil. Add cumin seeds. When they splutter, add the green chillies, onions, and asafoetida. Fry until the onions start turning brown. Add the cooked toor dal and 2 cups of water. Bring to a boil. Add the salt, jaggery, red chili powder, goda masala, and tamarind pulp. Cook covered for 5-10 min on medium flame. Garnish with coriander leaves.

Author: Shrinkingsodacan.
Source: Sanjay Kapoor's recipe.