Amti
Veg
A sweet-sour-spiced toor dal unique to Maharashtra — cooked with kokum (or tamarind), jaggery, and a Maharashtrian goda masala that includes dried coconut, stone flower, and bay leaf. Darker and more complex than varan, amti is the flavoured dal of festive Maharashtrian cooking and the Puranpoli thali.
Cuisines
Malvani
Vidarbha
Saraswat
Kolhapuri
Maharashtrian
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 1 cup | toor dal (pigeon peas) |
| 3 cups | water |
| 1 tsp | turmeric powder |
| — | salt to taste |
| 2 tbsp | oil |
| 1 tsp | mustard seeds |
| 1 tsp | cumin seeds |
| 1 pinch | asafoetida |
| 10 | curry leaves |
| 1 | green chili, slit |
| 1 | small onion, finely chopped |
| 1 tsp | red chili powder |
| 1 tsp | godaa masala or garam masala |
| 1 tbsp | tamarind pulp |
| 1 tbsp | jaggery, grated |
| 2 tbsp | fresh coriander leaves, chopped |
Instructions
- 1 Rinse the toor dal thoroughly and soak it in water for 30 minutes.
- 2 Drain the dal and add it to a pressure cooker with 3 cups of water, turmeric powder, and salt.
- 3 Pressure cook the dal for 3-4 whistles or until it is soft and mushy. Allow the pressure to release naturally.
- 4 In a separate pan, heat oil over medium heat. Add mustard seeds and let them splutter.
- 5 Add cumin seeds, asafoetida, curry leaves, and green chili. Sauté for a few seconds.
- 6 Add the chopped onion and sauté until it turns golden brown.
- 7 Add red chili powder and godaa masala. Mix well and cook for a minute.
- 8 Add the cooked dal to the pan and mix well. Adjust the consistency with water if needed.
- 9 Add tamarind pulp and jaggery. Stir and let the amti simmer for 5-7 minutes.
- 10 Garnish with fresh coriander leaves and serve hot with steamed rice.
Tips
Adjust the amount of tamarind and jaggery to balance the tanginess and sweetness to your preference.