amti recipe, how to make amti recipe | amti dal recipe (with toor dal)

5 from 2 votes

amti dal recipe - a slightly spicy, sweet and sour maharashtrian dal made from pigeon pea lentils or arhar dal or toor dal.

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amti recipe with step by step photos – a maharashtrian amti dal recipe is a comfort food for us any day. as much as i like having amti dal with rice, i also like sipping it. in fact dal as such is a comfort food.

amti recipe

i make amti on those days when i have goda masala/kala masala in the kitchen. i had made a small batch of goda masala for making vangi bath (spiced brinjal rice).

i suggest to use goda masala while making amti. if you use any other masala like garam masala then you won’t get the same results. the reason being garam masala has a different spice blend and goda masala has an altogether different one. there are some spices like dagad phool or kalpasi (stone flower), sesame seeds, dry red chilies & dessicated coconut which are not there in garam masala.

this suggestion comes from someone who has made amti with garam masala. it tastes nice, but then it does not taste like amti, but just like a dal to which some coconut, jaggery, tamarind or kokum are added.

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 coming from jaggery. also the taste of the toor dal/pigeon pea lentils blends very well with the rest of the ingredients. in the absence of tamarind or kokum, you can use lemon juice.

this is also a no onion no garlic dal recipe. two more no onion no garlic recipes with sweet and sour taste are:

fresh coconut is also added to amti. its not essential, but a dash of fresh coconut brings a lot of flavor and taste to any dish. but at times when there is no coconut, i make the amti without coconut.

you can serve amti dal with rice or rotis.

if you are looking for more maharashtrian food recipes then do check kala vatana amti, katachi amtivaran bhaat, vangyachi bhaji and matki amti.

amti recipe below:

amti recipe, maharashtrian amti dal recipe
5 from 2 votes
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amti recipe | maharashtrian amti dal recipe

amti dal recipe - a slightly spicy, sweet and sour maharashtrian dal made from pigeon pea lentils or arhar dal or toor dal.

course main course
cuisine indian, maharashtrian
prep time 20 minutes
cook time 15 minutes
total time 35 minutes
servings 3 to 4
author dassana

ingredients (1 cup = 250 ml)

for cooking the dal:

  • ½ cup arhar dal (toor dal or tuvar dal or pigeon pea lentils)
  • 1 pinch turmeric powder (haldi)
  • 1.5 to 2 cups water for pressure cooking

other ingredients for amti recipe:

  • 2 kokums Or 1 teaspoon seedless tamarind tightly packed + 2 tablespoon hot water
  • 1.5 to 2 teaspoons goda masala (kala masala)
  • ½ tablespoon powdered jaggery (gud) or as required
  • ½ tablespoon chopped coriander leaves (dhania leaves)
  • 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:

  • ½ teaspoon mustard seeds (rai)
  • 7 to 9 curry leaves (kadi patta)
  • 1 to 2 green chilies Or ¼ to ½ teaspoon red chili powder
  • ¼ teaspoon turmeric powder (haldi)
  • 1 pinch asafoetida (hing)
  • 1.5 to 2 tablespoon oil or ghee

for garnish:

  • few chopped coriander leaves (dhania patta)

how to make recipe

cooking toor dal:

  1. 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.

  2. 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. 

  3. 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 recipe:

  1. in another pan, heat 1.5 tbsp oil or ghee. first crackle the mustard seeds.
  2. then add the turmeric powder and asafoetida.
  3. stir and then add curry leaves, green chilies or red chili powder.
  4. add the dal and stir.
  5. add 1 cup water or as required to get a medium consistency in the dal. stir very well.
  6. season with 1.5 to 2 goda masala, 1/2 tbsp powdered jaggery, 2 kokums, 1 to 1.5 tbsp grated coconut (optional), ½ tbsp chopped coriander leaves (optional) and salt. 

  7. 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.

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

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

  10. 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.

how to make amti recipe:

1. pick and rinse 1 cup of tuvar dal/arhar dal/pigeon pea lentils very well in water. then add the dal in the pressure cooker along with 2.5 to 3 cups of water and a pinch of turmeric.

washing dal for amti dal recipe

2. pressure cook the dal on medium to high flame for 7 to 8 whistles or till the dal is cooked completely and is of a 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 wired whisk. keep aside.

mashed dal for amti dal recipe

3. in another pan, heat 1.5 to 2 tbsp oil or ghee. lower the flame and first crackle ½ tsp mustard seeds.

jeera for maharashtrian amti dal recipe

4. then add ¼ tsp turmeric powder and a pinch of asafoetida/hing.

spices for maharashtrian amti dal recipe

5. stir and then add 7 to 9 curry leaves, 1 or 2 green chilies (chopped). instead of green chilies you can also add ¼ to ½ tsp red chili powder.

curry leaves for amti dal recipe

6. add the mashed dal and stir.

adding dal for amti dal recipe

7. add 1 cup water or as required to get a medium consistency in the dal. stir very well.

water for maharashtrian amti dal recipe

8. season with 1.5 to 2 tsp 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 1 tsp tightly packed seedless tamarind to it. soak for about 20 minutes. squeeze the tamarind pulp from the soaked tamarind and keep aside. add it at this step.

spices for maharashtrian amti dal recipe

9. simmer for 10-12 minutes on a low flame with frequent stirring (so that the dal does not stick to the bottom of the pan) till the desired consistency is reached. lastly check the taste of amti and add more salt, jaggery or goda masala if required.

simmer maharashtrian amti dal recipe

10. while serving the amti dal, you can garnish with few coriander leaves if you prefer. serve the amti with steamed rice or rotis, topped with a little ghee.

maharashtrian amti dal recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


10 thoughts on “amti recipe, how to make amti recipe | amti dal recipe (with toor dal)

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  1. Do you discard the water that you soak the dal in or cook in the same water? Why? I just can’t figure out the right way. My mom always cooked dal in the same water, but lots of blogs say discarding the water helps in removing “anti-nutrients.” I’m worried throwing out the water will also take away some of the nutrition. Which is the correct approach?

    • vrinda, i don’t soak dal when cooking. you don’t need to soak dal while cooking. when you soak beans then don’t use that water. because that water has phytates. that interferes with the digestion of nutrients.

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