Maharashtrian Amti

Name: Maharashtrian Amti
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Indian
Ingredients: 1 cup Split Pigeon Peas (1 cup Arhar dal (Split Toor Dal)); ½ tsp Ground Turmeric (1/2 teaspoon Turmeric powder (Haldi)); ¾ cup Water (3/4 cup Water); 2 tsp Maharashtrian Goda Masala (2 teaspoon Maharashtrian Goda Masala); 20 g Tamarind (20 grams Tamarind in 2 tablespoon of water); ½ tsp Jaggery (1/2 teaspoon Jaggery); 0 pieces Table Salt (Salt to taste); 0 pieces Coriander Seed (Coriander (Dhania) Leaves for garnish); 1 tsp Vegetable Oil (1 teaspoon Oil); 1 tsp Clarified Butter (1 teaspoon Ghee); 1 tsp Mustard Seeds (1 teaspoon Mustard seeds (Rai/ Kadugu)); 1 tsp Cumin Seeds (1 teaspoon Cumin seeds (Jeera)); ½ tsp Asafoetida (1/2 teaspoon Asafoetida (hing)); 1 sprig Curry leaves (1 sprig Curry leaves); 2 pieces Green Chili (2 Green Chillies)

A traditional Maharashtrian lentil curry (Amti) simmered with tamarind, jaggery, and goda masala, finished with a mustard and cumin tempering.

55 minIndian

Servings4

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Vegetarian
Gluten Free
Pescatarian
Halal

Steps

1Rinse the toor dal in water thoroughly. Add ¾ cup water, turmeric powder and place it in a pressure cooker to cook on high heat. When you hear a whistle, turn the heat down and allow 2 more whistles. Turn the heat off and allow the pressure to release gradually.
2Once pressure has released, mash the dal with the back of a ladle to a uniform, well cooked texture. Set aside.
3Place a kadai on the heat, add the mashed dal and simmer on low heat. If too thick, add water to desired consistency. Once boiling, add goda masala, jaggery and tamarind juice. Stir and cook on low for 10 minutes.
4In a small tadka pan, heat oil and ghee together. Add mustard seeds and allow to crackle. Add cumin seeds, asafoetida, curry leaves, green chilies and sauté for a minute.
5Add the tempering to the dal and switch off the flame. Garnish with fresh chopped coriander leaves and serve hot.