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How to make Maharashtrian Amti

Maharashtrian Amti is comforting dal spiced with the cuisine’s special Goda masala. You can serve this dal with rice or roti as well.
Course Main Dish - Gravies
Cuisine Maharashtra
By Cook Method Pressure Cooker, Stovetop
Occasion Everyday Meal
By Diet Vegetarian
Dish Type Gourmet Dals
Author Srivalli


  • 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.


Best suggestion seems to be serving Amti with rice and lots of ghee.
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