Name: Amti Recipe (Amti dal)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: ½ cup Arhar dal (toor dal or split pigeon peas); ¼ teaspoon Turmeric powder; 1 ½ cups Water; 1 tablespoon OIl; 1 teaspoon Mustard seeds; 3-4 Curry leaves; 2 Green chilies (chopped finely); 2 teaspoon Tamarind paste (or seedless 1 teaspoons of tamarind soaked in hot water); 1 tablespoon Jaggery (Gur); 1 teaspoon Goda masala; Salt to taste; 1 cup Water

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Maharashtrian amti recipe – The meaning of amti is ‘any curry or dal dish which has acidic ingredient, in this case tamarind.

A bowl of amti dal and plain rice is such a healthy and light meal.

It has balanced flavor of sweetness and sourness. Tamarind is added for sour flavor and jaggery is added as a sweet ingredients to balance out the sourness. Here I have used tamarind paste but you can use seedless tamarind as

So this is Maharashtrian style dal recipe with touch of sourness. There is another amti recipe on the blog which is Katachi amti.

This is such a flavorful and delicious yet very comforting, healthy and homey dal. .

While dal is pressure cooking, soak the tamarind in hot water for 20 minutes, then squeeze the pulp and use in the recipe.

Green chilies are the only ingredient to make this amti spicy. So use accordingly. I have made medium spicy by using 2 small green green chilies.

I don’t mind having pieces of chilies, so I have chopped it finely. But you don’t like biting then while eating, you can split in half instead of chopping.

This recipe calls for Goda masala – a special spice blend from region of Maharashtra. No other spice powder is added. There is no substitute for Goda masala here. If you want to substitute it with garam masala, then It will be simple dal not amti. Because goda masala gives very unique flavor and taste to dal which cannot be achieved using garam masala.

Check out other Maharashtrian recipes
Matki usal // Phodnicha bhaat // Tondli chi bhaji

Step By Step Photo Instructions:

1) Wash the toor dal under running cold water till water runs clear.

2) Soak the dal in enough water for at least 30 minutes.

Collage of 2 images showing toor dal in a bowl and soaked dal.

3) Then discard the soaking water. Add dal to pressure cooker with turmeric powder and 1½ cups of water.

4) Close the lid, put the weight on, turn the heat on medium. Pressure cook it for 3-4 whistles or till soft. Let the pressure go down by itself then open the cover.

Collage of 2 images showing adding dal, water and turmeric in pressure cooker and cooked dal

5) Add another 1 cup of water or as required. Mash the dal well so it will smooth. I have used hand blender, you can use mixer or magic bullet. Now turn the heat on medium and let the dal simmer.

6) Now on another stove, heat the oil in small tadka pan for tempering. Once hot add mustard seeds and let them pop.

Collage of 2 images showing mashed dal and tempering of mustard seeds.

7) Then add green chilies and curry leaves. Cook for 30-40 seconds.

8) Immediately add the tadka to the mashed dal.

Collage of 2 images showing adding green chili and curry leaves in tempering and adding to amti.

9) Mix well.

10) Add other ingredients one by one. add jaggery.

Collage of 2 images showing amti is mixed and adding jaggery.

11) Then added tamarind paste.

12) and finally goda masala and salt.

Collage of 2 images showing adding tamarind paste and goda masala.

13) Mix well and let it simmer for 10 minutes on low to medium heat.

14) Adjust the water as per your liking consistency.

Collage of 2 images showing simmering dal and taking a ladleful dal.

Serving suggestion: Serve this amti dal with plain steamed rice. It can be served on side with your roti-sabzi.

Amti served in a bowl with napkin under the bowl and rice plate in the back.

Did you try this amti recipe? I’d love to hear about it! Leave a review in the comment section below.