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Amti/ Tur Dal Amti/ Toor Dal Amti is an example of delicious Maharashtrian cuisine, subtle yet spicy sweet sour yet mild. An Amti is a staple in Maharastrian homes being largely vegetarian lentils play a large part providing proteins to the diet.
Toor dal chi Amti
My mother –in –law made this amti everyday sambhar and rasam were rarely made. I tried making it just like her and yet after 30 years of marriage, I still cannot get it right. Wish I had paid more attention!
In Maharashtra, food is subtle yet has strong favours and as the rest of India where local produce plays a huge part and the cuisine varies from region to region. The food here can range from mild to very spicy dishes.
As I said dal plays an important role in providing protein I have tried to include variety in our diet.
Here are a few from my place.
- Katte Masoor Dal Recipe/ Sour Lentil Curry Recipe
- Sai Bhaji/Sindhi Sai Bhaji/Green Leafy Vegetables with Dal
- Fresh Methi Dal Recipe| Dal with Fresh Fenugreek Leaves
Toor dal chi Amti
Amti/ Tur Dal Amti/ Toor Dal Amti
- Serves: 4
- Preparation Time: 10 minutes
- Cooking time: 25 minutes
Ingredients:
- 1 cup toor dal/ split pigeon pea /arhar dal
- 1 tbsp oil
- 1/4 tsp mustard seed
- 1/4 tsp jeera/cumin seeds
- 1/2 tsp haldi/turmeric powder
- 2 green chillies slit
- Hing/asafoetida a pinch
- Salt to taste
- 1 tsp jaggery
- 2 tsp tamarind pulp
- 1/2 tsp red chilli powder
- 1/2 tsp Goda masala
- 1 tomato small, chopped
- Dhania/ coriander leaves chopped
- Coconut scrapped, optional
Method:
- Wash and rinse the dal. Add 2 cups of water and pressure cook for 3-4 whistles.
- Let the pressure drop naturally.
- Once the pressure drops remove the lid and mash the dal with a ladle or a whisk.
- Heat oil in a deep pan.
- Splutter the mustard seeds, lower the flame and add the cumin seeds.
- Once the cumin changes colour add green chillies and asafoetida.
- Add the cooked dal and 1-cup water and mix well and bring to a boil.
- Lower the heat; add salt, jaggery, tamarind pulp, red chilli powder and Goda masala.
- Adjust the seasonings and simmer for about 8-10 minutes.
- Garnish with coriander leaves and coconut and serve hot with rice.
P.S. I have not used coconut and my dal here will get a full 10 minutes boil before it reaches the table.
Toor dal chi Amti
Amti/ Tur Dal Amti/ Toor Dal Amti
Ingredients
- 1 cup toor dal/ split pigeon pea /arhar dal
- 1 tbsp Oil
- 1/4 tsp mustard seed
- 1/4 tsp Jeera/cumin seeds
- 1/2 tsp haldi/turmeric powder
- 2 Green chillies slit
- Hing/Asafoetida a pinch
- Salt to Taste
- 1 tsp Jaggery
- 2 tsp tamarind pulp
- 1/2 tsp Red Chilli powder
- 1/2 tsp goda masala
- 1 tomato small chopped
- leaves Dhania/ coriander chopped
- Coconut scrapped optional
Instructions
- Wash and rinse the dal. Add 2 cups of water and pressure-cook for 3-4 whistles.
- Let the pressure drop naturally.
- Once the pressure drops remove the lid and mash the dal with a ladle or a whisk.
- Heat oil in a deep pan.
- Splutter the mustard seeds, lower the flame and add the cumin seeds.
- Once the cumin changes colour add green chillies and asafoetida.
- Add the cooked dal and 1-cup water and mix well and bring to a boil.
- Lower the heat; add salt, jaggery, tamarind pulp, red chilli powder and goda masala.
- Adjust the seasonings and simmer for about 8-10 minutes.
- Garnish with coriander leaves and coconut and serve hot with rice.
How comforting this amti tur dal looks, simply superb. We doesnt need royal feast to please our hungry tummies na, these sort of dal dishes are quite enough to please them. Lovely.
True Priya Comfort food is what we need every day.
hi archana……..looks like comfort food for the maharashtrians…….kids will love it
Thanks, Farah.
That is such a comforting bowl of dal Arch. It is actually tough to recreate mom’s and MIL’s recipes as we can never nail the same flavour..
True Gayatri.Thanks but.
Very comforting, Archana. I tried Goda masala in dal and fell in love with the flavor.
😀 Thanks Harini.
That’s an interesting kind of dal. I love it. Looks very flavorful.
Thanks, Mayuri.
Wow, this looks just like rasam. I can have this any day. That is so tempting Arch.
Thanks
Amti dal has been on my to-do list forever now….your dish looks so good. I am trying this asap!
;D Will wait for your feedback.
Oh I too made this Arch, but the dal was very thick. I never really bothered to check if it should be a thick one or a thin one…so nice to read about your MIL.
The thick or thin will actually be family preferences. The girls and I like it thick but my FIL likes it thin. Thanks.
Perfect amti…the dal looks so comforting and you have made it really in authentic style…
Thank you Renu.
The classic toor dal ambti, a must-have in every meal. Your version looks lovely.
Thank you.
Amti is in my to do list and your post is reminding me to make it soon.
😀