Dal Amti

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Dal Amti is a most popular dal fry variety in Maharahstrian homes. This is made on a special occasion like weekends or festivals. On a daily basis, dal is eaten without the extra tempering in Maharashtrian homes. This is unlike a lot of other states where dal has to tempered before consuming.

This Amti uses special spices like Goda masala, and for a tangy flavor, kokam is added. There’s a story that the famous South Indian dish Sambar was inspired by Amti. The only change was replacing kokam with tamarind. Legend has it that when Sambhaji Raje, a king from Maharashtra, was in the South for war, he missed Amti. So, he asked his cooks to recreate it using local ingredients. They used tamarind, which has a similar tangy taste. Sambhaji Raje loved it and named it “Sambar”. Since then, Sambar has become famous, usually served with Idli or dosa. This story adds to Amti’s popularity.

Today I am sharing my MIL’s recipe of making Amti. She makes it so easily and quickly and yet it is so delicious. For this, Toor dal is cooked in a pressure cooker with enough water and then it tempered with spices and finally jaggery and kokam is added to the Amti. Although kokam is the required to get the authentic taste, if it is not available, you can substitute with Dry Mango powder(Amchoor powder)

It is very easy to make and adds the most essential nutrient to any meal. Serve it with rice or roti to make a complete meal.

Ingredients

Toor Daal, water, hing, peanut oil, tomato, garlic, ginger, green chilies, cumin seeds, turmeric powder, red chili powder, coriander powder, Goda masala, salt, kokam or dry mango powder, jaggery or sugar, coriander leaves, ghee.

Recipe Instructions

1. Prepare the Lentils: Rinse the lentils thoroughly under running water until the water runs clear. In a pressure cooker or large pot, add the lentils along with 3 cups of water, turmeric powder and asafoetida. Cook until the lentils are soft and mushy, usually around 10-15 minutes in a pressure cooker or 30-40 minutes in a pot.
2. Temper the Spices: In a separate pan, heat oil over medium heat. Add cumin seeds and let them splutter.
3. Add Aromatics: Stir in minced garlic, grated ginger, and slit green chilies. Sauté for a minute until the raw aroma disappears.
4. Incorporate Tomatoes and Spices: Add chopped tomatoes to the pan and cook until they soften and turn mushy. Then, add turmeric powder, red chili powder, Goda Masala, and coriander powder. Mix well and cook for another 2-3 minutes.
5. Combine Lentils and Spices: Once the lentils are cooked, mash them with a masher to make the dal creamy. Add the prepared tempering to the lentils. Mix everything together, adjusting the consistency with water if necessary. Add kokam leaves and let it simmer for a few minutes to allow the flavors to come together.
6. Finish with jaggery: Add jaggery powder over the daal and give it a final stir. Taste and adjust the seasoning if needed.
7. Garnish and Serve: Garnish the daal with fresh cilantro leaves and ghee to enhance the flavor. Serve hot with lemon wedge, steamed rice, naan, or roti.

Serving Suggestions

• Serve Dal Amti with steamed rice. The creamy texture of the dal pairs well with the simplicity of rice. You can also enjoy Dal Amti with freshly made chapatis or rotis for a wholesome meal.
• Accompany the meal with some papad (crispy lentil wafers) and a side of pickle for extra crunch and tanginess.

Tips and Tricks

• If you don’t have Kokam, you can use 1 teaspoon of dry mango powder instead.
• If you can’t find Goda masala, you can use garam masala instead. Just remember, the taste might change a bit, but it will still be yummy.
• To adjust the spiciness, add more or less chili powder and green chilies according to your taste.
• Try using different lentils like yellow split lentils (moong dal), masoor dal, or a mix of all for some variety in your dish.

• You can soak the toor dal for a few hours before cooking to reduce cooking time and improve digestibility. Similarly, you can chop onions, tomatoes, and grate coconut in advance to save time during cooking.
• Dal Amti freezes well, so you can consider making a big batch and freezing individual portions for quick and easy meals later on. Also, cooking toor dal in a pressure cooker in advance and freezing it, significantly reduces cooking time. When in rush, just prepare the tempering and add the required amount of boiled toor dal and dal amti will be ready in no time.
• Important point to consider before meal prepping for Dal Amti: Dal tends to thicken upon standing. If meal prepping, consider keeping it slightly more liquidy than desired consistency as it will thicken upon reheating.

FAQs

Q: Can I make this daal without a pressure cooker?

A: Yes, you can cook the lentils in a regular pot. It will take a bit longer, but the result will be just as delicious.

Q: Can I make this daal ahead of time?

A: Absolutely! Daal tastes even better the next day as the flavors have had time to meld together. Simply reheat it before serving.