Maharashtrian Amti is comforting dal spiced with the cuisine’s special Goda masala. You can serve this dal with rice or roti as well.
When I picked up Maharashtrian Thali to make, I completely forgot that I haven’t made their popular Amti yet. I always thought I had already done it. So when I was planning the menu with Pradnya, I was thinking I should ask for a dal recipe that I can pair for the rice.
Only when I realised that I am yet to make Amti, I simply had to make it. When I went through the recipe I realised the major difference is the use of Goda Masala in the dal. I still have stocked the Goda Masala that Pradnya gave us and it’s been sparingly used and is safely kept in the fridge. I asker her if it will be fine. She asked me to taste and confirm. It was still good and I was so glad I could use it.
The dal is almost like a thick Arachuvitta Sambar taste with the ingredients that go in.
We are starting the BM#88, Week 3, where I will be sharing some Dazzling Dals.
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How to make Maharashtrian Amti
2 cups Toor Dal
1 tsp Cooking Oil
1/2 tsp Mustard Seeds
1 tsp Cumin Seeds
A pinch Asafetida
1 big Tomato Finely chopped
1 tbsp Goda Masala
1 tsp Red chili powder
2 tbsp Coconut freshly grated
Water as required
3~4 Kokum Petals or replace with Tamarind
Jaggery a small piece
Salt to taste
Handful Coriander leaves Finely chopped
Wash and pressure the dal with turmeric powder. Allow the pressure to fall down.
Heat up oil in a nonstick pan. When oil is enough hot, add mustard seeds, cumin seeds.
When it sizzle up, add asafetida, curry leaves and tomato.
Fry the tomato for about 2 minutes. Add goda masala, red chili powder and grated fresh coconut. Fry for about a minute.
Add cooked dal and water. Mix well. At this stage you can add either kokum petals or tamarind extract
Add jaggery and salt to taste.
Boil on medium flame for about 5-7 minutes.
Add finely chopped coriander.
Serve with Rice or Roti.
Best suggestion seems to be serving Amti with rice and lots of ghee.