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 realized that I am yet to make Amti, I simply had to make it. When I went through the recipe I realized 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 asked 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 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 the oil is enough hot, add mustard seeds, cumin seeds.
When it sizzles 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 a medium flame for about 5-7 minutes.
Add finely chopped coriander.
Serve with Rice or Roti.
The best suggestion seems to be serving Amti with rice and lots of ghee.
How to make Maharashtrian Amti
- 2 cups Toor Dal
- 1 tsp Cooking Oil
- 1/2 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- A Pinch Asafoetida
- Curry Leaves
- 1 Tomato Finely chopped
- 1 tbsp Goda Masala
- 1 tsp Red Chili powder
- 2 tbsp Coconut freshly grated
- Water as required
- 3 to 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.
For a variation, you can try this Dali Thoy, a simple dal from Konkani.