Amti is a flavorful Maharashtrian dal made with toor dal (split pigeon peas) and a unique blend of spices, including goda masala which gives it a distinctive taste. Here’s how to make Amti for 4 servings with precise measurements in grams.

Ingredients:

For the Dal:

• Toor dal (split pigeon peas): 150 grams, washed and soaked for 30 minutes
• Water: 750 ml (for cooking dal)
• Turmeric powder: 2 grams
• Asafoetida (Hing): A pinch

For Amti Masala:

• Oil: 15 grams
• Mustard seeds: 5 grams
• Cumin seeds: 5 grams
• Curry leaves: 5 grams
• Green chilies: 10 grams, slit
• Goda masala: 10 grams
• Red chili powder: 5 grams
• Jaggery (or sugar): 20 grams
• Tamarind paste: 15 grams
• Salt: to taste
• Fresh coriander (cilantro): 10 grams, chopped for garnish

Instructions:

1. Cook the Dal:

• Drain the soaked toor dal and add it to a pressure cooker with 750 ml of water, turmeric powder, and a pinch of asafoetida.
• Cook for about 3-4 whistles or until the dal is soft and mushy. Allow the pressure to release naturally.
• Once cooked, whisk the dal to break it down into a smooth consistency. Set aside.

2. Prepare the Tempering:

• Heat oil in a pan over medium heat.
• Add mustard seeds and cumin seeds. When they start to crackle, add curry leaves and green chilies. Sauté for a few seconds.
• Lower the heat and add the goda masala and red chili powder. Stir quickly to prevent burning.

3. Combine and Simmer:

• Pour the cooked dal into the tempering. Stir well to combine.
• Add jaggery, tamarind paste, and salt. Adjust the consistency by adding water if the dal is too thick.
• Bring to a simmer for about 5-7 minutes, allowing the flavors to meld together.

4. Garnish and Serve:

• Garnish with chopped coriander.
• Serve hot with steamed rice or chapati.

Amti is a versatile dish that pairs well with rice as part of a thali. Its sweet, sour, and spicy flavors are quintessentially Maharashtrian and offer a comforting meal any day of the week. Enjoy your homemade Amti!