Maharashtrian Tur Dal Amti

Name: Maharashtrian Tur Dal Amti
Total time: 1200 s
Yield: 4-6 servings
Cuisine: Indian
Ingredients: 500 gms Cooked Tuvar Dal / 1.5 cups Raw Arhar Dal; 1 onion, sliced; 2 tomatoes, finely chopped; 2 Green Chillies, slit lengthwise from the centre; 2-3 Garlic Cloves; 3/4 tsp Mustard Seeds; 1/4 tsp Asafoetida; A few Curry Leaves; 1 lime sized ball of Tamarind / Imli Chutney; 1 tbsp Jaggery; 2-3 tbsp Goda Masala; 2 tbsp Fresh Coriander Leaves, finely chopped; Water, as required; Salt to taste; 2 tsp Ghee

Sonal Sardesai Gautam @SSG_17

#LKM #leftovermakeover #quickrecipe

I had a big bowlful of leftover Arhar Dal in the fridge. So wanted to cook something comforting and easy for lunch today with a simple sabzi on the side and thought of making some Amti which is a Maharashtrian dal dish, a flavourful khatti meethi arhar dal.

#LKM #leftovermakeover #quickrecipe

Sonal Sardesai Gautam @SSG_17

#LKM #leftovermakeover #quickrecipe

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Ingredients

20 mins

4-6 servings

500 gmsCooked Tuvar Dal / 1.5 cups Raw Arhar Dal
1onion, sliced
2tomatoes, finely chopped
2Green Chillies, slit lengthwise from the centre
2-3Garlic Cloves
3/4 tspMustard Seeds
1/4 tspAsafoetida
A fewCurry Leaves
1lime sized ball of Tamarind / Imli Chutney
1 tbspJaggery
2-3 tbspGoda Masala
2 tbspFresh Coriander Leaves, finely chopped
Water, as required
Salt to taste
2 tspGhee

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Steps

20 mins

1

If using uncooked arhar dal, wash it and pressure Cook it with a little turmeric, salt and hing until soft. I used leftover, cooked dal.
2

Soak the tamarind in hot water for 10-15 mins.
3

If using leftover dal, heat ghee in a presure cooker, add the mustard seeds, chopped garlic, hing, green chillies and curry leaves. Allow the tadka to crackle for a few seconds.
4

Add the onions, cook on low medium heat for 3-4 mins, stirring continuously.
5

Add the tomatoes, cook until soft.
6

Add the Goda Masala Powder and salt. saute for 2 mins.
7

Add 2 cups of water, chopped coriander leaves and allow it to come to a boil. Simmer for 2 mins.
8

Add the cooked dal, stir well. Add more water if required. Add the jaggery powder and the tamarind extract, extracted from the soaked tamarind. Note 👉I used a shortcut method and added imli chutney or sonth which I store in my fridge. 🙂
9

Close the lid of the pressure cooker. Cook upto 1 whistle or at the max upto 2 whistles.
10

The Amti is ready to be served with chapatis or plain boiled rice.

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Sonal Sardesai Gautam @SSG_17

on March 27, 2022 09:56

Ex Community Manager at Cookpad, loves experimenting in the kitchen. 🙂Believes in clean eating and well balanced meals but does give in to sinful indulgences every once in a while! 😋Healthy food need not necessarily be boring, unappetising or tasteless.One can make regular, everyday meals attractive, innovative and tasty! 👌Each of us has our own distinct style of cooking, our own unique areas of prowess and skills in the kitchen, we just need to tap those, trust our instincts and create magic! 🌟