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Friday, 16 September 2016

Amti (Maharashtrian Dal / Lentil Curry)


          A great comfort food for all Maharashtrians, this is a mildly spiced, sweet and sour lentil curry. There are many versions to it, depending on the region. It is very much a daily affair in most of the Maharashtrian household. Goda masala is an essential local spice used in this recipe and I make sure I buy one or two packs of it during my visit to Mumbai . 

           But you can substitute it with garam masala. This is a no onion-no garlic recipe. Nevertheless, it is a very delicious lentil curry which can be relished both with steamed rice or chapatti. Please check for a step by step method with pictures to prepare it.





  • 1/2 cup tuvar dal (pigeon pea lentil) soaked for 30 minutes
  • salt to taste
  • 2 tbsp. oil
  • 1/2 tsp. mustard seeds
  • 1/2 tsp. cumin seeds
  • 1/4 tsp. asafoetida
  • 1/2 tsp. turmeric powder
  • 1 tsp. goda masala
  • 1-2 sprigs curry leaves
  • 2-3 green chilies, slit
  • 2-3 tbsp. fresh grated coconut
  • 1 tsp. sugar / jaggery
  • 1 tomato, chopped
  • 1 tsp. tamarind paste mixed with 1/2 cup water
  • handful of coriander leaves, chopped






          Pressure cook the soaked dal in 1 1/2 cups water for 4-5 whistles. Add salt and whisk well. Adjust water accordingly depending on the consistency desired.

          Heat oil in a pan and temper with mustard seeds and cumin seeds. After it stops spluttering add the asafoetida, turmeric powder, curry leaves and green chilies.

          Saute for a few seconds and add the coconut along with the sugar and goda masala. Fry for a minute on a medium flame. Then add the tomatoes and the tamarind water. Simmer till the tomatoes are mashed.

          Now add the boiled dal and mix well. Simmer for 2-3 minutes. When done, add the coriander leaves and mix well. Serve hot with rice or chapattis.




                       Heat oil in a pan and temper with mustard seeds and cumin seeds. 




                        After it stops spluttering add the asafoetida, turmeric powder, curry 
                         leaves and green chilies.





                   Add the coconut along with the sugar and goda masala. Fry for a minute
                   on a medium flame. 




                                Then add the tomatoes....




                               and the tamarind water. Simmer till the tomatoes are mashed.




                               Now add the boiled dal and mix well. Simmer for 2-3 minutes. 



                        When done, add the coriander leaves and mix well. Serve hot with rice
                        or chapattis.












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