Amti is a simple Maharashtrian dal made with toor dal, tamarind and a bit of jaggery, and it has a mild sweet-sour taste that feels balanced. The dal cooks till smooth and takes in the flavour of the spices and the tempering. It tastes best with hot steamed rice and a spoon of ghee on top.
Amti dal is made by cooking toor dal till it turns soft and can be mashed easily. Once the dal becomes smooth, tamarind, jaggery and a few spices are added so the taste settles slowly into the dal. The sweet and sour notes come together gently, and this is what gives Amti its usual flavour in many Maharashtrian homes. The dal stays light, and the balance of spices does not feel heavy.
The tempering is simple and adds a strong aroma to the dal. Mustard seeds, cumin and curry leaves release their smell as soon as they meet the hot oil, and hing brings a mild sharpness. When this tempering goes into the dal, the flavour changes quickly and becomes fuller. The dal then simmers for a few more minutes so everything blends well.
Cooking Amti is not difficult because the steps move in a clear order. Once the dal is cooked, most of the work is almost done. You only need to adjust the water depending on how thin or thick you like it. The dal becomes thicker as it rests, so adding water later is
Read MoreWash the toor dal and cook it with turmeric and water until it becomes soft enough to mash. Mash the dal lightly so it turns smooth and even before adding spices.
Add tamarind pulp, jaggery, red chilli powder, goda masala and salt. Mix the dal and let it simmer on low heat so the flavours settle slowly.
Heat oil or ghee in a small pan and add mustard seeds. When they crackle, add cumin, curry leaves, hing and the dry red chilli. Allow the spices to release their aroma for a few seconds.
Pour this tempering into the dal and mix gently. Let it cook a little longer so the dal absorbs the flavour of the tempering.
Check the consistency and add water if needed. Cook the dal for a few more minutes until it reaches the texture you prefer.
Serve hot with steamed rice and a spoon of ghee if you like a richer taste.
Yes, you can skip it, but Amti traditionally has a mild sweetness that balances the tamarind. Without jaggery, the dal tastes sharper and less rounded.
You can add warm water little by little and mix until the dal becomes lighter again. Amti naturally thickens as it cools, so adjusting the water is normal.
Yes, masoor dal works, but the flavour and texture will be slightly different. Toor dal gives the traditional taste that is common in Maharashtrian homes.
It may need a little more tamarind pulp. Add a small amount first and taste because the flavour becomes stronger as the dal simmers.
Yes, Amti keeps well for a few hours and the taste settles more as it rests. You may need to add water when reheating.
Yes, store-bought goda masala works fine, but the flavour is stronger when the masala is fresh. Adjust the quantity depending on how intense your masala tastes.
It may need more salt or goda masala. Spices open up as the dal simmers, so a small adjustment can change the taste.
Yes, you can serve it with roti, but it is usually enjoyed with steamed rice because the flavours mix well with rice.
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