Amti (Maharashtrian Dal)
A thin, tangy-sweet toor dal soup lifted with goda masala, kokum and jaggery, the everyday comfort dal eaten with rice in every Maharashtrian home.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 160 kcal
Equipment
- •Pressure cooker
- •Tempering pan
Nutrition
Per serving, approximate
- Calories
- 160 kcal
- fat
- 5 g
- carbs
- 22 g
- fibre
- 6 g
- protein
- 8 g
- calories
- 160 kcal
Instructions
- 1
Pressure cook the toor dal with turmeric and enough water for 4-5 whistles until soft. Mash lightly and set aside.
- 2
Heat oil in a pot. Add mustard and cumin seeds until they pop.
- 3
Add asafoetida, curry leaves and green chillies. Fry them for a few seconds.
- 4
Pour in the mashed dal with 300-400 ml water to make a thin, soup-like liquid.
- 5
Stir in the goda masala (Maharashtrian spice blend), kokum petals, jaggery and salt.
- 6
Simmer for 8-10 minutes so the flavours blend. Add more water if needed to keep it thin.
- 7
Scatter fresh coriander on top and serve piping hot.
Chef's tips
Amti should be runny enough to sip like a soup. Taste and balance the sweet, sour and spicy flavours before serving.
Ingredient substitutions
- kokum → tamarind pulp
Storage
Refrigerate in an airtight container for up to 2 days.
Reheating
Reheat on the stovetop, thinning with a little water as needed.
Common mistakes to avoid
- •Making the amti too thick instead of keeping its signature thin, soupy texture.
Serving suggestions
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