12 May, 2018

Amti/ Tur Dal Amti/ Toor Dal Amti

Name: Amti/ Tur Dal Amti/ Toor Dal Amti
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
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)

Comments : 23 Posted in : Accompaniments, Bachelor Recipes, Blogging Marathon, Curry, Daal or Lentils, Diabetics Friendly Foods, Gravy, Indian Cuisine, Kid Friendly, legumes, Maharashtrian Cuisine, Protein Rich Food, Simple and Healthy Vegetarian Diet in Old Age, Stew, Toor Daal on May 12, 2018 by : ArchanaPotdar Tags: Accompaniments, Amti, Bachelor Recipes, curry, Daal, Diabetic Friendly, Gravy, Indian Cuisine, Kid Friendly, legumes, Lentil - Dal Curry Recipe, Maharastrian Cuisine, Protein rich food, Simple and Healthy Vegetarian Diet in Old Age, Stew, Toor Dal, Toor Dal Amti, Tur Dal Amti

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.

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

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