Amti Recipe | Amti Dal » Dassana’s Veg Recipes

Amti recipe with step-by-step photographs. 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 reality 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 recommend to make use of goda masala whereas making amti. in case you use every other masala like garam masala you then gained’t get the identical outcomes. The reason is garam masala has a distinct spice mix and goda masala has an altogether completely different one.

There are some spices like Dagad phool or kalpasi (stone flower), sesame seeds, dry purple 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 gentle bitter and candy tones. The gentle 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 nicely with the remainder of the components. within the absence of tamarind or kokum, you should use 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 numerous taste and style to any dish. However at occasions when there isn’t a coconut, I make the amti with out coconut.

You’ll be able to serve amti dal with rice or roti.

Step-by-Step Information

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 nicely 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. Maintain 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 even add ¼ to ½ teaspoon purple 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 nicely.

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

Observe that as a substitute of kokum, you can even 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 examine the style of amti and add extra salt, jaggery or goda masala if wanted.

10. Whereas serving the amti dal, you’ll be able to garnish with few coriander leaves in case you desire. Serve the amti with steamed rice or roti, topped with a bit ghee.

Few extra Maharashtrian lentil recipes you could 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.

Please be sure you price the recipe within the recipe card or depart a remark beneath when you’ve got made it. For extra vegetarian inspirations, Sign Up for my emails or comply with me on Instagram, Youtube, Facebook, Pinterest or Twitter.

This Amti recipe submit from the archives, first printed in February 2014 has been up to date and republished on November 2022.