Tur Dal Amti

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

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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 tablespoon oil
1/4 teaspoon mustard seed
1/4 teaspoon jeera/cumin seeds
1/2 teaspoon haldi/turmeric powder
2 green chillies slit
Hing/asafoetida a pinch
Salt to taste
1 teaspoon jaggery
2 teaspoon tamarind pulp
1/2 teaspoon red chilli powder
1/2 teaspoon 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

Amti/ Tur Dal Amti/ Toor Dal Amti is an example of delicious Maharashtrian cuisine, subtle yet spicy sweet sour yet mild.

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Course: Accompaniments, Side Dish

Cuisine: Indian, Maharashatrian

Keyword: Bachelor Recipes, Indian Curry, Kid Friendly Food, Protein-Rich Food, Simple and healthy diet in old age, stew

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: servings

Calories:

Author: ArchanaPotdar

Ingredients

1 cup toor dal/ split pigeon pea /arhar dal
1 tablespoon Oil
1/4 teaspoon mustard seed
1/4 teaspoon Jeera/cumin seeds
1/2 teaspoon haldi/turmeric powder
2 Green chillies slit
Hing/Asafoetida a pinch
Salt to Taste
1 teaspoon Jaggery
2 teaspoon tamarind pulp
1/2 teaspoon Red Chilli powder
1/2 teaspoon 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.

Notes

P.S. I have not used coconut and my dal here will get a full 10 minutes boil before it reaches the table.

Tried this recipe?Mention @themadscientistskitchen or tag #themadscientistkitchen!

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Comments

Priya Suresh says

May 12, 2018 at 1:54 pm

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.

- ArchanaPotdar says
  
  May 12, 2018 at 9:05 pm
  
  True Priya Comfort food is what we need every day.
  
farah says

May 13, 2018 at 11:08 am

hi archana……..looks like comfort food for the maharashtrians…….kids will love it

- ArchanaPotdar says
  
  May 13, 2018 at 6:50 pm
  
  Thanks, Farah.
  
Gayathri Kumar says

May 14, 2018 at 10:58 am

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..

- ArchanaPotdar says
  
  May 15, 2018 at 8:24 pm
  
  True Gayatri.Thanks but.
  
harini says

May 17, 2018 at 5:55 am

Very comforting, Archana. I tried Goda masala in dal and fell in love with the flavor.

- ArchanaPotdar says
  
  May 17, 2018 at 7:36 pm
  
  😀 Thanks Harini.
  
Mayuri Patel says

May 22, 2018 at 2:28 am

That’s an interesting kind of dal. I love it. Looks very flavorful.

- ArchanaPotdar says
  
  May 22, 2018 at 7:56 pm
  
  Thanks, Mayuri.
  
Nisha Ramesh says

May 22, 2018 at 6:13 pm

Wow, this looks just like rasam. I can have this any day. That is so tempting Arch.

- ArchanaPotdar says
  
  May 22, 2018 at 7:52 pm
  
  Thanks
  
Sowmya says

May 23, 2018 at 7:04 am

Amti dal has been on my to-do list forever now….your dish looks so good. I am trying this asap!

- ArchanaPotdar says
  
  May 23, 2018 at 9:43 pm
  
  ;D Will wait for your feedback.
  
Srivalli says

May 23, 2018 at 2:53 pm

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.

- ArchanaPotdar says
  
  May 23, 2018 at 9:24 pm
  
  The thick or thin will actually be family preferences. The girls and I like it thick but my FIL likes it thin. Thanks.
  
Renu says

May 25, 2018 at 4:04 pm

Perfect amti…the dal looks so comforting and you have made it really in authentic style…

- ArchanaPotdar says
  
  May 27, 2018 at 9:56 pm
  
  Thank you Renu.
  
Varada says

May 26, 2018 at 9:23 pm

The classic toor dal ambti, a must-have in every meal. Your version looks lovely.

- ArchanaPotdar says
  
  May 27, 2018 at 9:47 pm
  
  Thank you.
  
sapana says

June 12, 2018 at 4:58 pm

Amti is in my to do list and your post is reminding me to make it soon.

- ArchanaPotdar says
  
  June 12, 2018 at 9:17 pm
  
  😀

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