There is another version of this amti that is spiced with goda masala and the tang comes from tomatoes and not tamarind paste. Here is the recipe. Cook the chana dal as mentioned in the main recipe. Heat 1 tbsp oil in a pan over medium-high heat. Once the oil is hot, add 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, and 1/4 tsp asafetida, and let them crackle for 4-5 seconds. Now add 5-6 whole curry leaves, 1/4 tsp turmeric powder, and 1 tsp Kashmiri red chili powder and saute for 10-12 seconds. Add 1/4 cup of finely chopped tomatoes and saute for 2-3 minutes until the tomatoes are mushy. Add 2 tbsp of cooked chana dal and the reserved stock of chana dal and mix well. Stir in 1 tsp salt, 1 tbsp chopped cilantro, and 1 tsp goda masala. Reduce the heat to low and cook the amti for 8-10 minutes.