Sep 1, 2010

Amti ( Sweet & sour Maharashtrian dal )

( Dal curry with Pune - style Masala )

Recipe Credit - Dal Roti Author Vimla Patil

You will need

1 cup tur dal
1 teaspoon chilli powder
1/3 cup tamarind juice ( soak 25 g tamarind in water for 30 minutes and squeeze out pulp or mix 2 tablespoon tamarind paste with 1/4 cup water )
1/4 teaspoon cumin seeds
A pinch of asafoetida
1/2 teaspoon turmeric powder
1 1/2 teaspoon goda masala
1/ 3 cup scrapped jaggery
10 curry leaves
2 tablespoon scrapped dry coconut ( copra )
1/4 teaspoon mustard seeds
Salt to taste
1/2 cup chopped coriander leaves
4 tablespoon oil

For Goda Masala:


3 teaspoon cloves
4 1/2 teaspoon cinnamon
1 1/2 teaspoon cumin seeds ( jeera )
2 teaspoon pepper
12 teaspoon coriander seeds
1/2 teaspoon asafoetida


For Goda Masala:

Roast all these ingredients separately on a dry tawa or kadai till brown. Pound and store in an airtight container.

For Amti:

Soak cleaned dal in water for one hour. Boil with enough water in a pressure cooker till soft.

Add chilli powder, turmeric powder, goda masala, tamarind juice, scrapped jaggery, copra, salt to taste and coriander leaves. Mix well.

Heat oil, add cumin seeds, mustard, asafoetida, curry leaves.

When they pop, pour this seasoning over dal. Boil thoroughly before serving with rice.


Hari Chandana said...

Wow.. classic and delicious recipe.. Thanks for sharing !!

Anonymous said...

I am sure the Goda masala has Dagad phool and bada elaichi... that's what gives it the distinct flavour... but then again different parts of maharashtra make the same thing differently :)