Toor Dal Amti Maharashtrian Spicy Dal Recipe, How To Make Toor Dal Amti Maharashtrian Spicy Dal Recipe
Amti is a typical Maharashtrian spicy dal which is slightly hot, spicy and tangy to taste. This dish is the essence of daily menu in most Maharastrian homes.
How to make TOOR DAL AMTI MAHARASHTRIAN SPICY DAL
12 reviews so far
prep time 30 mins
Cook time 15 mins
Total time 45 mins
Author : Vahchef
Main Ingredient : Daal
Servings : 2 persons
Published date : September 08, 2012
Ingredients used in TOOR DAL AMTI MAHARASHTRIAN SPICY DAL
• Tomatoes, sliced 1 Numbers.
• Goda masala 1 Teaspoons.
• Red chilli powder 1 Teaspoons.
• Hing (asafoetida) Pinch.
• Curry leaves few Springs.
• Green chillies, chopped 2-3 Numbers.
• Turmeric powder 1/4 Teaspoons.
• Cumin seeds 1/2 Teaspoons.
• Mustard seeds 1/2 Teaspoons.
• Oil 1 ml.
• Drumsticks 2 Numbers.
• Toor dal, boiled 1 Cup.
• Jaggery 1 Teaspoons.
• Fresh grated Coconut 1 Tablespoons.
• Salt to taste 0.
• Coriander leaves 1 Springs.
• Tamarind juice 1/2 Cup.
How to make the recipe:
Firstly wash dal and cook it in the pressure cooker adding little oil, turmeric and green chillies. The dal should not be mashy. Boil drumsticks until done and keep aside.
Add 1 tbsp oil in a pan, when it get hot add mustard seeds. When the mustard seeds crackle, add cumin seeds, curry leaves, pinch of hing, turmeric powder, red chilli powder, goda masala, and sliced tomatoes and saut all the ingredients well.
Add in the dal and drumsticks and mix well. Add jaggery, salt and allow it to boil for some time. Add 1 tbsp fresh grated coconut, coriander leaves and ¢ cup tamarind juice. Simmer the dal for about 2 to 3 minutes and bring it to boil until the raw flavour of tamarind juice is gone.
Finally when the frothiness is gone, switch off the flame and the toor dal amti is ready to serve.
This dosa is a very tasty and crispy and is perfect for a quick breakfast that can be ser
Amti, Bhaat& Bhajiis the essence of daily menu in the homes of Maharashtra. Amtiis a little hot, a little sweet and a little tangy. It is a basic dal prepared differently in each regions of Maharashtra and is the staple part of every meal. Amtiis generally eaten with rice, roti or any variety of bhakris (jowar ki bhakri, jowar bajre ki bhakri etc.). Toor dal Amti is a traditional Maharashtrian spicy dal preparation that has a tangy and cooling touch made with tur dal seasoned with spices and sweetened with jaggery making the taste refreshing and irresistible to your taste buds. Toor Dal Amti can be made in various ways adding any type of seasonal vegetable. Vegetables like raw mangoes, brinjals/ eggplants, drumsticks etc. can be added which enhances the flavours and making it a healthy and nutritious dish.
Amtican be relished with hot steamed rice or roti. Food from the Maharashtriancuisine covers a range from mild to very spicy dishes.Amtiis slightly thicker than the regular dal. Amtiis a classic dish cooked in most of Maharashtrian homes and is the special way of preparing lentils or dal in Maharashtra. The word amtican also be used to describe other curried preparations, but the amtidal stands solid as the pillar of everyday food, making it a perfectly fitting start to our food journey.
Amti is a good combo of the generous use of jaggery lending a slight sweetish tinge to savoury foods, tamarind letting out its tanginess in the dish and nutty flavour from the tur dal. This recipe of Toor dalamtiis a very basic dal dish and only requires a spice mixture that can be easily made ahead of time and stored. ‘Amti’ is a Maharashtrian name used for ‘dal with tadka’ or even curries.
Every community in Maharashtra has its own style of preparing amti, and hence they are numerous amti recipes. This amti recipe is prepared at every MaharashtrianBrahmin household. Dals or lentils are the staple food in every Indian home. They are eaten either whole or split in half. Generally the split dal is used which ensures a quicker cooking time and a softer, creamier texture when cooked.
A large percentage of Indians are vegetarian and lentils have long been part of the indigenous diet as a common source of protein. Legumes and Pulses are a natural source of protein, high in fibre and low in fat. They have a wide range of flavours and textures and form a large part of the Indian daily diet. Dalsare one of the most comfort food in every Indian house.
Usually lentil are boiled to a stew like consistency with vegetables and then seasoned with a mixture of spices to make many side dishes such as sambar, rasam and dal which are generally served with rice and roti. Each region in India has its own favourite way of preparing the dal. Some are cooked with garlic and ginger, in addition to the staple spices of turmeric, cumin and coriander.
Dalscan range from spicy-sweet to scorching hot, soup like or like creamed thick soup or dry like a pilaf. For preparing this popular Maharashtrian dish Amti, firstly wash and soak the tur dal in water for half an hour. Then cook the dal in pressure cooker until soft. Heat little oil in a kadai and when the oil gets hot, add mustard seeds. When they crackle, add finely chopped onions and green chilies. Fry well and add chilli, turmeric powder and garam masala. Finally add the dal, tamarind juice, salt to taste and sugar or jaggery.
This amtirecipe is simple to cook and can made very quickly since it does not involve much cutting etc. Even though it is just tempered, the amti gives an amazing spicy, sweet and sour taste because of tamarind and jaggery. Do try this excellent variation of preparing and simple yet delicious dal. Click on the below link for detailed recipe:
You could also prepare another version of the Toor dal amti using drumsticks, just one click away to the link and you can view the making of this delicious spicy and tangy spicy dal preparation. Click on the below link and precede your journey in making dishes from the Maharashtrian cuisine:
Turdalis a staple food in south Indian and is almost used every day in preparing the popular south Indian delicacies like sambhar, rasam etc. Most of the dals have a sweet and tangy tamarind which is widely used condiment spice found in every south Asian kitchens. It is a common ingredient all over India and South-East Asia in curries, “rasam”, chutneys, and vegetable and lentil dishes.
Tamarindcontains many health benefiting essential volatile chemical compounds, minerals, vitamins and dietary fiber. While lemon contains citric acid, tamarind is rich in tartaric acid. Tartaricacid gives a sour taste to food but is also a very powerful antioxidant. It helps body protect from harmful free radicals. It is also rich in many vital vitamins including thiamin, vitamin A, folicacid, riboflavin, niacin, vitamin-C that are essential for optimum health. Its pulp has been used in many traditional medicines as laxative, digestive, and as a remedy for biliousness and bile disorders.