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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 chapati. So 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.

          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. Saute for a few seconds. 





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




                                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 chapatis.











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