Amti

 Amti

Amti is a maharashtrian dal recipe, a comfort food for any day. This recipe is dedicated to Nitafia who herself is Maharastrian and makes perfect dishes.

This amti recipe is slightly spiced and has both mild sour and sweet tones. The mild sour tones comes from tamarind or kokum and the light sweetness comes from jaggery. 

Fresh coconut is also added to amti. It is not essential, but a dash of fresh coconut brings a lot of flavor and taste to any dish. You can serve amti dal with rice or roti.

Use goda masala while making amti. if you use any other masala like garam masala then you won’t get the same results as garam masala has a different spice blend and goda masala has an altogether different one.

Ingredients

For Cooking The Dal

½ cup tuvar dal

1 pinch turmeric powder

1.5 to 2 cups water – for pressure cooking

Other Ingredients For Amti Recipe

2 kokum or 1 teaspoon seedless tamarind tightly packed soaked in 2 tablespoons of hot water

1.5 to 2 teaspoons Goda Masala or kala masala

½  tablespoon powdered jaggery (gur) or as required

½ tablespoon coriander leaves (chopped)

½ to 1 cup water to be added later or add as required

1 to 1.5 tablespoon grated coconut – optional

salt as required

For Tempering Amti Dal

 ½ teaspoon mustard seeds

1 to 2 green chillies or ¼ to ½ teaspoon red chilli powder

¼ teaspoon turmeric powder

pinch asafoetida (hing)

1.5 to 2 tablespoons oil or ghee 7 to 9 curry leaves

For Garnish

1 to 2 tablespoons coriander leaves (chopped)

Instructions

Cooking Toor Dal

·       Pick and rinse the dal first very well in water. Then add the dal in the pressure cooker along with 1.5 to 2 cups of water and a pinch of turmeric.

·       Pressure cook the dal on medium to high flame for 7 to 8 whistles or till the dal is cooked completely and is of mashable consistency. 

·       When the pressure in the cooker settles down on its own, open the lid and mash the dal with a spoon or a masher. Keep aside.


     Making Amti Dal

·       In another pan, heat 1.5 tbsp oil or ghee. First crackle the mustard seeds. Then add the turmeric powder and asafoetida. Stir and then add curry leaves, green chilies or red chili powder. Add the dal and stir. Add 1 cup water or as required to get a medium consistency in the dal. Stir very well.

·       Season with 1.5 to 2 goda masala, ½ tbsp powdered jaggery, 2 kokums, 1 to 1.5 tbsp grated coconut (optional), ½ tbsp chopped coriander leaves (optional) and salt. 

·       Instead of kokums, you can also add tamarind pulp. For the tamarind pulp, before you start cooking the dal, heat 2 tbsp water and add tamarind to it.

Soak for about 20 minutes. Squeeze the tamarind pulp from the soaked tamarind and keep aside. Add it at this step.

·       Simmer for 10-12 minutes on a low heat with frequent stirring (so that the dal does not stick to the bottom of the cooker) till the desired consistency is reached. 

·       Lastly check the taste of amti and add more salt, jaggery or goda masala if required.

·       While serving the amti, you can garnish with few coriander leaves if you prefer. Serve the amti dal with steamed rice topped with a little ghee.

 

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