📝 About This Recipe
A cornerstone of Maharashtrian cuisine, Amti is a sophisticated dal that dances across the palate with its signature 'Khatta-Meetha' (sour and sweet) profile. Unlike standard yellow dals, this version utilizes the unique Goda Masala—a stone flower and coconut-based spice blend—and tangy kokum to create a complex, soul-warming broth. It is a thin, aromatic, and deeply comforting staple that represents the heart of a traditional Marathi meal.
🥗 Ingredients
The Dal Base
- 1 cup Toor Dal (Split Pigeon Peas) (washed and soaked for 30 minutes)
- 3 cups Water (for pressure cooking)
- 1/2 teaspoon Turmeric Powder
- 2 tablespoons Peanuts (raw, skin-on)
Flavoring Agents
- 1.5 tablespoons Goda Masala (authentic Maharashtrian spice blend)
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant color)
- 1.5 tablespoons Jaggery (Gul) (grated or crushed)
- 3-4 pieces Kokum (dried skins, or 1 tsp tamarind paste)
- to taste Salt
- 2 tablespoons Grated Fresh Coconut (for garnish and texture)
The Tempering (Phodnichi)
- 2 tablespoons Ghee (Clarified Butter) (oil can be used for vegan version)
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds
- 1/4 teaspoon Asafoetida (Hing) (strong variety preferred)
- 8-10 pieces Curry Leaves (fresh)
- 2 pieces Green Chilies (slit lengthwise)
- 1/4 cup Fresh Cilantro (finely chopped)
👨🍳 Instructions
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1
Begin by pressure cooking the soaked toor dal with 3 cups of water, turmeric powder, and the raw peanuts. Cook for 4-5 whistles until the dal is completely soft and mushy.
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2
Once the pressure releases naturally, open the cooker. Use a traditional wooden churner (mathani) or a whisk to blend the dal until it is perfectly smooth. The peanuts should remain whole but tender.
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3
Transfer the whisked dal to a heavy-bottomed pot and place it over medium heat. Add another 1 to 1.5 cups of water to achieve a pourable, thin consistency.
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4
Add the kokum pieces, jaggery, and salt to the simmering dal. Let this cook for 5 minutes so the flavors begin to meld.
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5
Stir in the Goda Masala and red chili powder. Be careful not to let the spices clump; whisk them gently into the liquid.
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6
In a small tempering pan (tadka pan), heat the ghee over medium-high heat until it is hot but not smoking.
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7
Add the mustard seeds. When they start to crackle and pop, add the cumin seeds and let them sizzle for 5 seconds.
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8
Quickly add the asafoetida, slit green chilies, and fresh curry leaves. The leaves will crackle loudly—this is where the aroma develops.
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9
Immediately pour this hot tempering over the simmering dal. You should hear a satisfying 'shhh' sound. Cover the pot with a lid for 2 minutes to trap the aromatic oils.
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10
Remove the lid, add half of the fresh cilantro and the grated coconut. Let the Amti simmer on low heat for another 5-7 minutes. The consistency should be thin enough to pour over rice but thick enough to coat a spoon.
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11
Taste the Amti. It should be a harmonious balance of salty, spicy, sweet (from jaggery), and sour (from kokum). Adjust jaggery or salt if necessary.
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12
Turn off the heat and garnish with the remaining fresh cilantro. Serve piping hot.
💡 Chef's Tips
For the most authentic flavor, do not substitute Goda Masala with Garam Masala; Goda Masala contains stone flower (dagad phool) which is essential. If you cannot find Kokum, use a small amount of tamarind pulp, but kokum provides a cleaner, fruitier acidity. Always whisk the dal until smooth before adding the tempering; a chunky Amti is considered less traditional. Adjust the consistency with hot water rather than cold water to keep the cooking process stable. The addition of peanuts is optional but highly recommended for a delightful crunch against the soft dal.
🍽️ Serving Suggestions
Serve hot with steamed Basmati rice or Indrayani rice, topped with a generous dollop of extra ghee. Pairs perfectly with a side of Batata Bhaji (tempered potatoes) and crunchy Patal Poha Chivda. Accompany with a crisp roasted Papad and a wedge of lemon for extra brightness. For a complete Maharashtrian 'Thali' experience, serve alongside hot Bhakri (sorghum flatbread) and a spicy Thecha (green chili chutney).