Maharashtrian · serves 2

Maharashtrian Amti

Sweet, sour and hot in the same spoonful. A dal that doesn't taste like every other dal.

30 min Easy Vegetarian

Ingredients

  • 1 cup toor dal
  • 1 tbsp goda masala
  • 1 tbsp jaggery
  • 1 tbsp tamarind pulp
  • 1 tsp mustard seeds
  • 1 tsp cumin
  • 10 curry leaves
  • 1/4 cup grated coconut
  • Hing
  • 3 tbsp oil

Method

  1. Pressure cook the dal soft, whisk smooth, thin with 2 cups water.
  2. Tadka: mustard, cumin, hing, curry leaves in oil.
  3. Goda masala in for 20 seconds — it burns fast and turns bitter.
  4. Pour in the dal with jaggery, tamarind and salt.
  5. Simmer 10 minutes. Taste for the three-way balance: sweet, sour, hot.
  6. Coconut and coriander at the end. Rice with a spoon of ghee.

Questions people ask about Maharashtrian Amti

How long does Maharashtrian Amti take?

About 30 minutes from starting to sitting down, and it is straightforward. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of jaggery in Maharashtrian Amti?

Use brown sugar, or white sugar with a spoon of molasses.

Can I make Maharashtrian Amti ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Maharashtrian Amti vegetarian?

Yes, and as written it is vegan too. Check your specific brands if that matters to you.

Do I need a pressure cooker for Maharashtrian Amti?

A cooker is faster but not essential. In an open pot, expect roughly three times the cooking time and keep an eye on the water level, topping up with hot water rather than cold.

What do you serve with Maharashtrian Amti?

Rice with a spoon of ghee. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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