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Amti or Toor Dal Amti is a delicious curry that is subtly spicy, sweet and sour yet mild.
Dali chi Amti is a protein-rich staple in Maharashtrian homes a comfort food that you can sip too.
Due to Kokum or tamarind, jaggery and Goda Masala the flavours of Amti are delicious but complex. This is a no onion no garlic dal recipe. You can serve amti dal with rice or roti garnished with coconut and coriander leaves.
Making Amti is no rocket science but like my kids said “Mamma How do I” so sharing the recipe. Easy tips and tricks, variations for a healthy Amti recipe.
The process as I said is simple the lentil used is generally a toor dal or pigeon pea lentil. Pressure cook the pigeon pea lentil and run the immersion mixer to make it smooth. Add Goda masala or kala masala, kokum or tamarind paste, jaggery and salt. Tempering is made with oil with mustard seeds, cumin seeds and curry leaves. I add asafoetida as it reduces flatulence but for a gluten-free version skip it.
- Maharashtrian Amti and me
- Why MSK Amti recipe
- How to make Dal Amti Recipe
- For Your Questions
- Side dishes to serve with Amti
- Recipe card
- Pin for later
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My introduction to Amti was after marriage and my mother-in-law was an expert. She used to make it so easily and quickly and yet it used to be delicious.
Make this Toori chi Amti recipe since as usual, it is
- Easy to make
- Can be made vegan
- Can be made gluten-free
These are the ingredients you will need. For quantities please check the recipe card.
- Toor Dal/ arhar dal/ Split Pigeon Pea lentil
- Mustard Seeds
- Cumin Seeds
- Turmeric powder
- Curry leaves
- Red chillies
- Red Chilli powder
- Goda masala
- Salt to Taste
- Coriander leaves
- Rinse the pigeon pea lentils in water with 3-4 water. Soak it in water in 3 cups of water for 30 minutes.
- Let’s set the pressure cooker. Place the grid in the pressure cooker and add water till it is just above the grid.
- Place the container of the lentils in the pressure cooker. Place a plate on it and place the rinsed rice in the cooker, cover.
- Pressure cook for 3 whistles. Let the pressure drop naturally.
- Open the pressure cooker and mash the dal until smooth.
- Heat oil in a pan, add mustard seeds and let them splutter.
- Add the cumin seeds and let them sizzle. Add asafoetida, turmeric powder, curry leaves, and red chilli pieces and stir.
- Add cooked dal to the pan and mix well. Adjust the consistency by adding water if needed.
- Add jaggery, Goda Masala and salt to taste and let it boil for 5-6 minutes.
- Adjust the seasonings.
- Garnish with coriander leaves and coconut scraping.
- Serve hot.
We sometimes need substitutes here are some. The changes may change the flavour profile, taste and texture of the curry. Yet the Amti will taste awesome.
- Substitute Toor dal or split pigeon peas with split red lentils or masoor dal. Split green gram lentils or yellow moong dal is also okay.
- Substitute kokum with tamarind or lemon juice.
- In place of cane jaggery use sugar. Anything else will change the flavours of Maharashtrian Amti.
- The best-tasting Amti dal is with Goda Masala any other spice blend is a no-no.
- No curry leaves? No problem skip them.
- Need a gluten-free dal? Skip the asafoetida same goes if you do not have any.
- In place of oil use clarified butter to make the tempering.
- If you wish to avoid the coconut or coriander do so.
Different Amti is made every day here are some of them.
- Danyachi Amti or Peanut Amti there is no dal in this Amti but it is delicious.
- Mulyachi Amti or Radish Curry this dal uses radish in the flavourful curry.
- Saar or Rasam a flavourful curry that has a different flavour profile but is just as delicious.
- Katin saar or Katachi Amti This curry uses the water from boiled chana dal. Try it.
- Add fresh methi or fenugreek leaves to the Amti. You need to add a little more jaggery and squeeze a lime to balance the taste.
- Dal Tadka is low in calories and delicious.
- Tomato Saar is a no-onion, no-garlic curry that tastes awesome with steamed rice.
You will need
- Pressure cooker
- Container for cooking the lentils
- Wok or Pan
- Spoons and Ladles
How to serve:
Amti pairs wonderfully well with rice or chapati.
- So serve Amti hot since it tastes delicious you can sip it hot.
- Maharashtrian Amti with steamed rice. Heat the dal and serve it hot with a scoop of rice. Top the rice with some clarified butter.
- Amti pairs well with vegetables or bhaji (as it is called in Marathi), papad, pickle, and Homemade Indian Yogurt on the side.
How to store:
- To store Amti transfer the cooled Amti to an airtight container and refrigerate it. Keeps well for 3-4 days. The consistency of stored curry changes and so adjust the consistency with water.
- To serve the stored curry transfer it to a pan stir and adjust the consistency. Heat over medium heat, stirring occasionally till it bubbles all over.
- To heat in the microwave transfer to a microwave-safe bowl. Reheat in 30-second intervals stirring in between heating till well heated.
Some MSK protips to make Maharashtrian Amti :
- Rinse the lentils and soak them in water for 30 minutes. Soaked lentils cook faster and more evenly. They are easy to digest too.
- Traditional recipes generally call for jaggery. Amti recipe is no different use jaggery instead of sugar.
- The consistency of Amti is your decision. Too thick add some water if it is too thin boil for a longer period till you get the consistency you like.
- Heat the oil/ clarified butter then add mustard seeds, cumin seeds and asafoetida. The mustard seeds should splutter well. Curry leaves gives a lovely aroma to the dal and add some to the tempering.
- A garnishing of freshly chopped coriander leaves and freshly grated coconut. Tastes wonderful.
- Let the Amti rest cover for some time. Reheat and serve. This gives the flavours a chance to mingle.
- My suggestion is to make a small batch of Goda Masala it is easy. But some ready brands are great too. Store your masala/spice blends in the refrigerator it retains the flavour. There is no substitute for Goda masala or Kaala masala. The flavour profile is completely different from the other masalas.
Frequently Asked Questions:
Can I use clarified butter or ghee to temper Amti?
Definitely, you can use clarified butter to make Amti. In fact, it tastes best when you use homemade ghee.
Can I make Amti gluten-free?
Yes, you can just avoid the asafoetida powder while making the tempering. You can use the granules as these do not have flour just soak them in water and add to the dal when it is boiling. Toor dal at times makes you flatulent asafoetida eases the gassy feeling.
Can I make Amti without kokum?
Sure, use tamarind or lemon juice in mango season use raw mango. Maybe amchur powder (raw mango powder) I have not used but you can try it.
Can I make Amti spicy?
Yes, you can add as much red chilli powder as you can tolerate. Even green chillies can be added while cooking the dal.
The unique flavour of Maharashtrian Amti is a combination of spices and ingredients. It is a nutritious, flavorful and savoury lentil-based curry. Rich in protein, essential nutrients and fibre this curry keeps you full for a longer time. Versatile enough for beginners to make with any lentils they have at hand.
Amti/ Tur Dal Amti/ Toor Dal Amti
- 1 Pressure cooker
- 1 Bowls
- 1 Kadhai/wok
- 1 Spoons and Ladles
- 1 cup toor dal/ split pigeon pea /arhar dal cooked
- 1 tablespoon Oil
- ¼ teaspoon mustard seed
- ¼ teaspoon Jeera/cumin seeds
- ½ teaspoon haldi/turmeric powder
- Hing/Asafoetida a pinch
- 1 red chilles broken into pieces
- Salt to Taste
- 1 teaspoon Jaggery
- 3 kokum
- ½ teaspoon Red Chilli powder
- ½ teaspoon goda masala
- leaves Dhania/ coriander chopped
- Coconut scrapped optional
- 1 tomato small chopped, optional
- 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 colours add asafoetida.
- Lower the heat and add the cooked dal and 1-cup water and mix well and bring to a boil.
- Add salt, jaggery, kokum, 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 to serve Amti:Amti pairs wonderfully well with rice or chapati.
- So serve Amti hot, you can sip it or eat it with steamed rice topped with some clarified butter.
- Serve vegetables or bhaji (as it is called in Marathi), papad, pickle, and Homemade Indian Yogurt on the side.
- Rinse and soak the lentils in water for 30 minutes.
- As far as possible use jaggery.
- Adjust the consistency of Amti to suit your needs. Use water to thin out the curry.
- To make a tempering heat the oil/ clarified butter well. Add mustard seeds, cumin seeds and asafoetida, curry leaves and red chillies.
- A garnish with freshly chopped coriander leaves and freshly grated coconut.
- Let the Amti rest cover for some time. Reheat and serve for the flavours to mingle.
- Make a small batch of Goda Masala it is easy to make. Store your masala/spice blends in the refrigerator it retains the flavour. But some ready brands are great too. There is no substitute for goda masala or Kaala masala. The flavour profile is completely different from the other masalas.
Nutritional Disclaimer: I am not a certified nutritionist and make no claims to the contrary. Please check with your nutritionist for your dietary needs and restrictions. Ultimately you are responsible for your decisions.