Amti Recipe | Amti Dal

Amti recipe with step-by-step pictures. 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. The truth is dal as such is a consolation meals.

amti recipe, amti dal

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 tub (spiced brinjal rice).

I recommend to make use of goda masala whereas making amti. if you happen to 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 crimson 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 similar 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 need to 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 be added to amti. Its not important, however a touch of recent coconut brings a number of taste and style to any dish. However at occasions when there isn’t a coconut, I make the amti with out coconut.

You may serve amti dal with rice or roti.

Step-by-Step Information

The way to make Amti Recipe

Cook dinner Lentils

1. Decide and rinse ½ cup of tuvar dal (arhar dal or pigeon pea lentils) very nicely in water. Then add the dal within the strain cooker together with 1.5 to 2 cups of water and a pinch of turmeric.

If utilizing a 2-litre strain cooker, add 1.5 to 1.75 cups water. For a 3-litre strain cooker add 2 cups water.

For finest style and taste, attempt to make the amti recipe with unpolished tuvar dal.

washing dal for amti dal recipe

2. Strain prepare 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 strain within the cooker settles down by itself, open the lid and mash the dal with a spoon or a wired whisk. Preserve apart.

mashed dal for amti dal recipe

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.

jeera for Maharashtrian amti dal recipe

4. Then add ¼ teaspoon turmeric powder and a pinch of asafoetida (hing).

spices for Maharashtrian amti dal recipe

5. Stir after which add 7 to 9 curry leaves, 1 or 2 inexperienced chillies (chopped). As an alternative of inexperienced chillies it’s also possible to add ¼ to ½ teaspoon crimson chilli powder.

curry leaves for amti dal recipe

6. Add the mashed dal and stir.

adding dal for amti dal recipe

7. Add ½ to 1 cup water or as required to get a medium consistency within the dal. Stir very nicely.

water for Maharashtrian amti dal recipe

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 line with style
  • 1 to 1.5 tablespoon grated coconut (elective)
  • ½ tbsp chopped coriander leaves (elective)
  • salt as required

Observe that as an alternative of kokum, it’s also possible to 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.

spices for Maharashtrian amti dal recipe

9. Simmer for 10 to 12 minutes on a low warmth with frequent stirrings (in order that the dal doesn’t stick with the underside of the pan) until the specified consistency is reached.

Lastly verify the style of amti and add extra salt, jaggery or goda masala if wanted.

simmer Maharashtrian amti dal recipe

10. Whereas serving the amti dal, you’ll be able to garnish with few coriander leaves if you happen to want. Serve the amti with steamed rice or roti, topped with slightly ghee.

Maharashtrian amti dal recipe

Few extra Maharashtrian lentil recipes it’s possible you’ll like are:

  • Katachi Amti –  Skinny spicy dal constructed from 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 attractive Maharashtrian curry made with matki sprouts a.ok.a moth bean sprouts.

Please remember to fee the recipe within the recipe card or go away a remark under when you have made it. For extra vegetarian inspirations, Sign Up for my emails or observe me on Instagram, Youtube, Facebook, Pinterest or Twitter.

amti recipe, maharashtrian amti dal recipe

Amti Recipe | Amti Dal

Maharashtrian Amti Dal Recipe – A barely spicy, candy and bitter dal constructed from pigeon pea lentils or arhar dal or toor dal.

5 from 5 votes

Prep Time 20 minutes

Cook dinner Time 15 minutes

Whole Time 35 minutes

for cooking the dal

different components for amti recipe

for tempering amti dal

for garnish

cooking toor dal

  • Decide and rinse the dal first very nicely in water. Then add the dal within the strain cooker together with 1.5 to 2 cups of water and a pinch of turmeric.

  • Strain prepare 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 strain 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 crimson chili powder.

  • Add the dal and stir.

  • Add 1 cup water or as required to get a medium consistency within the dal. Stir very nicely.

  • 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 an alternative of kokums, it’s also possible to 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 stick with the underside of the cooker) until the specified consistency is reached. 

  • Lastly verify the style of amti and add extra salt, jaggery or goda masala if required.

  • Whereas serving the amti, you’ll be able to garnish with few coriander leaves if you happen to want. Serve the amti dal with steamed rice topped with slightly ghee.

Diet Info

Amti Recipe | Amti Dal

Quantity Per Serving

Energy 182 Energy from Fats 81

% Each day Worth*

Fats 9g14%

Saturated Fats 2g13%

Polyunsaturated Fats 0.3g

Monounsaturated Fats 6g

Sodium 467mg20%

Potassium 29mg1%

Carbohydrates 20g7%

Fiber 5g21%

Sugar 4g4%

Protein 6g12%

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 Ok 1µg1%

Calcium 33mg3%

Vitamin B9 (Folate) 276µg69%

Iron 1mg6%

Magnesium 6mg2%

Phosphorus 11mg1%

Zinc 0.1mg1%

* % Each day Values are based mostly on a 2000 calorie food regimen.

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

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