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

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, amti dal

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.

few more dal recipes you may like are:

  • kala vatana amti – coconut based black peas curry.
  • katachi amti –  thin spicy dal made from the strained stock of cooked chana dal (bengal gram).
  • varan recipe – delicious lentil stew or dal made with pigeon pea lentils and served with rice.
  • matki amti – spiced and tasty maharashtrian curry made with matki sprouts or moth beans.

amti recipe

5 from 2 votes
Author:Dassana Amit
Prep Time:20 mins
Cook Time:15 mins
Total Time:35 mins
Course:main course
Cuisine:indian,maharashtrian
Servings (change the number to scale):3 to 4
amti recipe, maharashtrian amti dal recipe
maharashtrian amti dal recipe - a slightly spicy, sweet and sour dal made from pigeon pea lentils or arhar dal or toor dal.

INGREDIENTS FOR amti recipe

(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)
  • ½ to 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 dal

  • ½ teaspoon mustard seeds (rai)
  • 7 to 9 curry leaves (kadi patta)
  • 1 to 2 green chillies or ¼ to ½ teaspoon red chilli 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 amti recipe

cooking toor dal for amti recipe

  • 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.
  • 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. 
  • 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 dal

  • in another pan, heat 1.5 tbsp oil or ghee. first crackle the mustard seeds.
  • then add the turmeric powder and asafoetida.
  • stir and then add curry leaves, green chilies or red chili powder.
  • add the dal and stir.
  • add 1 cup water or as required to get a medium consistency in the dal. stir very well.
  • 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. 
  • 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.
  • 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. 
  • lastly check the taste of amti and add more salt, jaggery or goda masala if required.
  • 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.
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preparation to make amti recipe

1. pick and rinse ½ cup of tuvar dal (arhar dal or pigeon pea lentils) 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. if using a 2-litre pressure cooker, add 1.5 to 1.75 cups water. for a 3-litre pressure cooker add 2 cups water.

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

making amti dal

3. in another pan, heat 1.5 to 2 tablespoons oil or ghee. lower the flame and first crackle ½ teaspoon 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 chillies (chopped). instead of green chillies you can also add ¼ to ½ teaspoon red 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 in the dal. stir very well.

water for maharashtrian amti dal recipe

8. season with 1.5 to 2 teaspoon goda masala, ½ tablespoon powdered jaggery, 2 kokum, 1 to 1.5 tablespoon grated coconut (optional), ½ tbsp chopped coriander leaves (optional) and salt. instead of kokum, you can also add tamarind pulp. for the tamarind pulp, before you start cooking the dal, heat 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 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


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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12 comments/reviews

  1. Hi Dassana
    You have mentioned 1/2 cup daal in the list of ingredients whereas 1 cup daal in the recipe description with pictures. So wanted to confirm with you, for what quantity of daal are the various masala proportions in this recipe ?

  2. 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.

  3. An Aunt of mine who has been living in Maharashtra for over 40 years makes this and I love it. Will try your recipe.

  4. Hi Dassana,

    Another great recipe. Will try it. One request…could you please post a recipe for goda masala? Also one quick question not related to this recipe…. Generally while grinding green or black cardamoms ,do you grind the seeds with the skin or only the seeds.? Once again …keep up the good work ! 🙂

    • thanks radhika. i will be making another batch of goda masala, so will add in the blog. for green cardamoms, i don’t remove the peels of green cardamom when i am making a paste. if making a powder with other spices, then too i don’t remove the peels. for black cardamoms, depending on the recipe, i remove the peels sometimes.