Maharashtrian dalichi amti recipe - Dal amti recipe

Maharashtrian dalichi amti recipe - Amti is a form of  Maharashtrian dal which can be used along with rice, poli or chapati and can also be consumed as a soup. Tempering with lots of ingredients and addition of kala masala makes this amti very flavorful and tasty.

Every house hold has its own version of making amti but, using kala masala and jaggery in it is common. This amti consistency is little bit thin if compared to the normal dalichi varan. Friends, try out this recipe and enjoy the taste of traditional Maharashtra cuisine.

Dalichi Amti Recipe

Prep time : 10 mins
Cook time : 25 mins
Total time :  35 mins
Recipe type : Gravy
Cuisine : Maharashtrian
Yield : Serves 4
Author : Vidya Chandrahas

Ingredients

• 1 cup toor dal / gram dal
• Small lemon sized tamarind
• Small lemon sized jaggery
• 1½  tsp pickle masala ( any variety )
• 2 tsp kala masala ( or 1 tsp garam masala)

For the tempering

• 4 tbsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds / jeera
• A generous pinch of asafoetida / hing
• 1/4 tsp fenugreek seeds / methi
• 2 green chillies
• 1 sprig curry leaves
• 7 - 8 broken red chillies
• 1½ tsp chilli powder
• 4 cloves/ lavang
• 1/6" piece cinnamon / dalchini
• 1/6" piece ginger / adrak

Preparation

• Wash the toor dal and add 3 cups of water to it. Pressure cook the toor dal till  3 - 4 whistles or they become very soft. 
• Soak the tamarind in warm water and squeeze out the thick pulp and keep it aside. 
• Grate or crush the jaggery and set aside. 
• Put the pickle powder in a bowl and pour 1 tsp oil and 2 tbsp of water on it. Mix till the pickle masala, water and oil combine well. Keep it aside. 

Method

1. Heat the oil in a pan. Add the mustard seeds to it. Once the mustard seeds starts spluttering, add the jeera, methi, hing, red chillies, green chillies, lavang, dalchini, curry leaves and ginger one by one. Saute for 30 seconds. 
2. Add the chilli powder and turmeric powder. Saute for a while. Pour the pickle masala, oil and water mixture on the tadka. 
3. Then add 1 cup of water. Add the kala masala, jaggery and tamarind pulp. Stir till the jaggery dissolves in the water. 
4. Add  the boiled toor dal. Add more water if required. Mix well and bring it to boil. Add chopped coriander leaves and serve with chapathi, roti and rice. You can also sip it as a soup.

Note
You can replace 1 teaspoon of garam masala in place of kala masala.