Toor Dal Amti Recipe – How to make Maharashtrian Amti Dal
Amti Dal is a traditional Maharashtrian spicy, tangy, sweet and sour lentil dish, that can be served with rice or roti, for lunch or dinner.
It is a particular dal dish as it is using a special masala called goda masala, made of coconut, sesame seeds, coriander seeds and other divine spices.
However, this time it happened to not have goda masala in my kitchen, but I managed to home-make this aromatic spice masala (see how below). It turned out super delicious, I loved it!
But if you want a very authentic taste of Amti dal, then I recommend you to buy and use goda masala.
I served Amti dal with saffron rice and crispy fried okra dish.
Step by step Toor Dal Amti Recipe
Wash properly the toor dal and soak it in water for 15-20 minutes. Then place the soaked dal in a pressure cooker together with 2 cups of water, salt and turmeric powder. Close the lid and pressure cook for 7-8 whistles. Once done, turn off the flame, let the pressure go down by itself, then open the cover. Keep aside.
Heat oil in a pan. Add cumin seeds and mustard seeds and let them fry for few seconds, until they start to sizzle. Add a pinch of asafetida (hing).
If you are not using ready made goda masala, then add at this moment the cloves, cinnamon, coriander seeds, fennel seeds, sesame seeds and fresh coconut. Let them fry for 30 seconds. Skip this step if you are using goda masala ready made.
Add chopped onion, green chilli, dried red chilli and curry leaves. Stir fry for 3-4 minutes, on medium flame.
Now add chopped tomato, coriander powder and red chilli powder. Mix well and let it cook for 2-3 minutes until tomato gets soft. Take it away from the flame and pour it over the cooked dal.
Mix all together, check for salt and adjust by adding more if necessary. If the dal is too thick then add some more water.
Add tamarind pulp, jaggery powder and 1 tsp goda masala ready made (if you are using). Let it simmer for 10 minutes, on low flame.
Once done, garnish with fresh coriander leaves and serve hot.
Other recipes with lentils, that you may like: methi dal, moong dal, moong dal palak, sambar, arisi paruppu sadam.
- 1 tsp goda masala; (Instead of goda masala I have used 2 cloves, 1 inch cinnamon stick, 1 tsp coriander seeds, ¼ tsp saunf/badishep/fennel seeds, ¼ tsp sesame seeds, 1 tsp fresh coconut grated).
- ½ cup toor dal;
- 1 onion, chopped;
- 1 tomato, chopped;
- 1 green chilli, chopped;
- 1 dried red chilli;
- ½ tsp mustard seeds;
- ½ tsp cumin seeds;
- ¼ tsp turmeric powder;
- 1 tbsp coriander powder);
- 1 spring curry leaves;
- pinch of asafetida (hing);
- ½ tsp salt;
- ¼ tsp red chilli powder;
- 1 tsp tamarind pulp;
- ½ tsp jaggery powder;
- 2 cups water;
- oil;
- fresh coriander leaves, chopped.
- Wash and soak toor dal in water, for 15-20 minutes. Then place the soaked dal in a pressure cooker together with 2 cups of water, salt and turmeric powder. Close the lid and pressure cook for 7-8 whistles. Once done, turn off the flame, let the pressure go down by itself, then open the cover. Keep aside.
- Heat oil in a pan. Add cumin seeds and mustard seeds and let them fry for few seconds, until they start to sizzle. Add a pinch of asafetida (hing).
- If you are not using ready made goda masala, then add at this moment the cloves, cinnamon, coriander seeds, fennel seeds, sesame seeds and fresh coconut. Let them fry for 30 seconds. Skip this step if you are using goda masala ready made.
- Add chopped onion, green chilli, dried red chilli and curry leaves. Stir fry for 3-4 minutes, on medium flame.
- Now add chopped tomato, coriander powder and red chilli powder. Mix well and let it cook for 2-3 minutes until tomato gets soft. Take it away from the flame and pour it over the cooked dal.
- Mix all together, check for salt and adjust by adding more if necessary. If the dal is too thick then add some more water.
- Add tamarind pulp, jaggery powder and 1 tsp goda masala ready made (if you are using). Let it simmer for 10 minutes, on low flame.
- Once done, garnish with fresh coriander leaves and serve hot.
Leave a Reply