Soft and chewy yet well done these are definitely the best Chocolate Chip Cookies! Made with whole wheat flour these cookies were my base for some delicious desserts.
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. 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
- ¼ teaspoon mustard seed
- ¼ teaspoon jeera/cumin seeds
- ½ teaspoon haldi/turmeric powder
- 2 green chillies slit
- Hing/asafoetida a pinch
- Salt to taste
- 1 teaspoon jaggery
- 2 teaspoon tamarind pulp
- ½ teaspoon red chilli powder
- ½ 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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Servings: 4 servings
Calories:
Ingredients
- 1 cup toor dal/ split pigeon pea /arhar dal
- 1 tablespoon Oil
- ¼ teaspoon mustard seed
- ¼ teaspoon Jeera/cumin seeds
- ½ teaspoon haldi/turmeric powder
- 2 Green chillies slit
- Hing/Asafoetida a pinch
- Salt to Taste
- 1 teaspoon Jaggery
- 2 teaspoon tamarind pulp
- ½ teaspoon Red Chilli powder
- ½ 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!
Priya Suresh says
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
True Priya Comfort food is what we need every day.
farah says
hi archana……..looks like comfort food for the maharashtrians…….kids will love it
ArchanaPotdar says
Thanks, Farah.
Gayathri Kumar says
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
True Gayatri.Thanks but.
harini says
Very comforting, Archana. I tried Goda masala in dal and fell in love with the flavor.
ArchanaPotdar says
😀 Thanks Harini.
Mayuri Patel says
That’s an interesting kind of dal. I love it. Looks very flavorful.
ArchanaPotdar says
Thanks, Mayuri.
Nisha Ramesh says
Wow, this looks just like rasam. I can have this any day. That is so tempting Arch.
ArchanaPotdar says
Thanks
Sowmya says
Amti dal has been on my to-do list forever now….your dish looks so good. I am trying this asap!
ArchanaPotdar says
;D Will wait for your feedback.
Srivalli says
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
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
Perfect amti…the dal looks so comforting and you have made it really in authentic style…
ArchanaPotdar says
Thank you Renu.
Varada says
The classic toor dal ambti, a must-have in every meal. Your version looks lovely.
ArchanaPotdar says
Thank you.
sapana says
Amti is in my to do list and your post is reminding me to make it soon.
ArchanaPotdar says
😀