Amti recipe with step-by-step images. A Maharashtrian amti dal recipe is a consolation meals for us any day. As a lot as I like having amti dal with rice, I additionally like sipping it. In actual fact dal as such is a consolation meals.
I make amti on these days when I’ve goda masala/kala masala within the kitchen. I had made a small batch of goda masala for making vangi bathtub (spiced brinjal rice).
I counsel to make use of goda masala whereas making amti. in case you use every other masala like garam masala then you definitely gained’t get the identical outcomes. The reason is garam masala has a special spice mix and goda masala has an altogether totally different one.
There are some spices like Dagad phool or kalpasi (stone flower), sesame seeds, dry pink chilies & desiccated coconut which aren’t there in garam masala.
This suggestion comes from somebody who has made amti with garam masala. It tastes good, however then it doesn’t style like amti, however identical to a dal to which some coconut, jaggery, tamarind or kokum are added.
This amti recipe is barely spiced and has each delicate bitter and candy tones. The delicate bitter tones comes from tamarind or kokum and the sunshine sweetness coming from jaggery.
Additionally the style of the toor dal/pigeon pea lentils blends very effectively with the remainder of the components. within the absence of tamarind or kokum, you should utilize lemon juice.
That is additionally a no onion no garlic dal recipe. I additionally make one other variation sans onion and garlic and having a candy and bitter style are, the Gujarati Dal.
Contemporary coconut can also be added to amti. Its not important, however a touch of contemporary coconut brings lots of taste and style to any dish. However at occasions when there is no such thing as a coconut, I make the amti with out coconut.
You’ll be able to serve amti dal with rice or roti.
How you can make Amti Recipe
Prepare dinner Lentils
1. Choose and rinse ½ cup of tuvar dal (arhar dal or pigeon pea lentils) very effectively in water. Then add the dal within the stress cooker together with 1.5 to 2 cups of water and a pinch of turmeric.
If utilizing a 2-litre stress cooker, add 1.5 to 1.75 cups water. For a 3-litre stress cooker add 2 cups water.
For greatest style and taste, attempt to make the amti recipe with unpolished tuvar dal.
2. Stress cook dinner the dal on medium to excessive warmth for 7 to eight whistles or until the dal is cooked fully and is of a mashable consistency.
When the stress within the cooker settles down by itself, open the lid and mash the dal with a spoon or a wired whisk. Preserve apart.
Make Amti Dal
3. In one other pan, warmth 1.5 to 2 tablespoons oil or ghee. Decrease the warmth and first crackle ½ teaspoon mustard seeds.
4. Then add ¼ teaspoon turmeric powder and a pinch of asafoetida (hing).
5. Stir after which add 7 to 9 curry leaves, 1 or 2 inexperienced chillies (chopped). As a substitute of inexperienced chillies you can too add ¼ to ½ teaspoon pink chilli powder.
6. Add the mashed dal and stir.
7. Add ½ to 1 cup water or as required to get a medium consistency within the dal. Stir very effectively.
8. Season with the next listed components:
- 1.5 to 2 teaspoons of Goda Masala
- ½ tablespoon powdered jaggery or as wanted
- 2 dried kokum or add in keeping with style
- 1 to 1.5 tablespoon grated coconut (elective)
- ½ tbsp chopped coriander leaves (elective)
- salt as required
Word that as an alternative of kokum, you can too add tamarind pulp. For the tamarind pulp, earlier than you begin cooking the dal, warmth 2 tablespoons water and add 1 teaspoon tightly packed seedless tamarind to it.
Soak for about 20 minutes. Squeeze the tamarind pulp from the soaked tamarind and maintain apart. Add it at this step.
9. Simmer for 10 to 12 minutes on a low warmth with frequent stirrings (in order that the dal doesn’t keep on with the underside of the pan) until the specified consistency is reached.
Lastly test the style of amti and add extra salt, jaggery or goda masala if wanted.
10. Whereas serving the amti dal, you may garnish with few coriander leaves in case you desire. Serve the amti with steamed rice or roti, topped with somewhat ghee.
Few extra Maharashtrian lentil recipes it’s possible you’ll like are:
- Katachi Amti – Skinny spicy dal made out of the strained inventory of cooked chana dal (bengal gram).
- Varan recipe – Scrumptious lentil stew or dal made with toor dal (pigeon pea lentils) and served with rice.
- Matki amti – Spiced and engaging Maharashtrian curry made with matki sprouts a.ok.a moth bean sprouts.
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Amti Recipe | Amti Dal
Maharashtrian Amti Dal Recipe – A barely spicy, candy and bitter dal made out of pigeon pea lentils or arhar dal or toor dal.
Prep Time 20 minutes
Prepare dinner Time 15 minutes
Complete Time 35 minutes
different components for amti recipe
Forestall your display from going darkish whereas making the recipe
cooking toor dal
Choose and rinse the dal first very effectively in water. Then add the dal within the stress cooker together with 1.5 to 2 cups of water and a pinch of turmeric.
Stress cook dinner the dal on medium to excessive flame for 7 to eight whistles or until the dal is cooked fully and is of mashable consistency.
When the stress within the cooker settles down by itself, open the lid and mash the dal with a spoon or a masher. Preserve apart.
making amti dal
In one other pan, warmth 1.5 tbsp oil or ghee. First crackle the mustard seeds.
Then add the turmeric powder and asafoetida.
Stir after which add curry leaves, inexperienced chilies or pink chili powder.
Add the dal and stir.
Add 1 cup water or as required to get a medium consistency within the dal. Stir very effectively.
Season with 1.5 to 2 goda masala, 1/2 tbsp powdered jaggery, 2 kokums, 1 to 1.5 tbsp grated coconut (elective), ½ tbsp chopped coriander leaves (elective) and salt.
- As a substitute of kokums, you can too add tamarind pulp. For the tamarind pulp, earlier than you begin cooking the dal, warmth 2 tbsp water and add tamarind to it. Soak for about 20 minutes. Squeeze the tamarind pulp from the soaked tamarind and maintain apart. Add it at this step.
Simmer for 10-12 minutes on a low flame with frequent stirring (in order that the dal doesn’t keep on with the underside of the cooker) until the specified consistency is reached.
Lastly test the style of amti and add extra salt, jaggery or goda masala if required.
Whereas serving the amti, you may garnish with few coriander leaves in case you desire. Serve the amti dal with steamed rice topped with somewhat ghee.
Amti Recipe | Amti Dal
Quantity Per Serving
Energy 182 Energy from Fats 81
% Each day Worth*
Saturated Fats 2g13%
Polyunsaturated Fats 0.3g
Monounsaturated Fats 6g
Vitamin A 98IU2%
Vitamin B1 (Thiamine) 0.01mg1%
Vitamin B2 (Riboflavin) 0.003mg0%
Vitamin B3 (Niacin) 27mg135%
Vitamin B6 0.01mg1%
Vitamin C 49mg59%
Vitamin E 3mg20%
Vitamin Okay 1µg1%
Vitamin B9 (Folate) 276µg69%
* % Each day Values are primarily based on a 2000 calorie weight-reduction plan.
This Amti recipe publish from the archives, first printed in February 2014 has been up to date and republished on November 2022.