Amti Recipe | Amti Dal

MAHARASHTRIAN DELICACY

Amti Recipe

 Discover an authentic aamti recipe with rich Maharashtrian flavors. Learn how to make traditional aamti and bhagar aamti—simple, soulful, and perfect for any meal.

In an authentic Maharashtrian Aamti recipe, the best comfort food

There is something genuinely comforting about a steaming bowl of aamti, a classic spiced lentil meal from Maharashtra that fills the tummy and soothes the soul. Whether served with hot rice, bhakri, or bhagar (varicha tandul), this Maharashtrian aamti brings home-cooked warmth to every bite.

In this post, you will find a simple yet delicious aamti dish. Its distinct flavor comes from a special spice blend combined with split pigeon peas, also known as toor dal.

Aamti What's it?  A  chief of  diurnal Maharashtrian  refections, aamti is a  smoothly  racy, sour lentil dish. Its distinctive flavor balance — sweet, sour, and  racy is  constantly  fulfilled with the help of  constituents like tamarind or kokum, jaggery, and goda masala. It's healthy, wholesome, and  veritably adaptable.   Bhagar aamti, a vrat( fasting)  interpretation made without onions and garlic, is one of  colorful indigenous variations. During religious fasts, it's  generally served with sama rice or bhagar.   

📝 Maharashtrian Aamti constituents  

One mug of split chump peas, or toor dal   

Two to three mugs water( for cooking under pressure)   

One teaspoon of ghee or  oil painting   

Half a tablespoon of mustard seeds   

tablespoon of asafoetida, or hing   

Five to six curry leaves  

 Half a tablespoon of  pulverized turmeric  

 A tablespoon of red chili greasepaint   

One teaspoon of goda masala( or, if not available, garam masala)   

One teaspoon of jaggery, or  further according to taste   

One teaspoon of tamarind pulp or two kokum flowers   

Add  swab to taste.   

Fresh coriander, diced( for  trim) 

How to Get Ready for Aamti A Complete Guide Get the Dal ready:

 

Give a suitable  swamp for the toor dal. 

Pressure chef with water for 3 to 4 hisses or till tender. 

Crush and lay down with ease. 

To temper the spices, warm up some ghee or  oil painting  oil  oil painting in a face. 

After adding the mustard seeds, let them talk. 

Add curry leaves, hing, and turmeric and stir. 

Incorporate Taste Add red chili cream and goda masala and stir. 

Allow the spices to  simmer for many seconds. 

Combine with Dal To the skillet, add the cooked dal. 

Add the  navigator, jaggery, and tamarind or kokum. 

You can add  redundant water to modify the  thickness.  

poach poach the aamti for five to seven beats on low heat to allow the flavors to  immingle easily. 

Before serving, turn off the heat and trim with fresh coriander. 

Serve hot with rice, bhakri, or bhagar for a traditional Maharashtrian  mess. 

🌿 A Quick and Easy Way to Interpret Bhagar Aamti analogous to Ekadashi, bhagar aamti is a popular variation during religious fasting days. 

It's made using sama rice  rather of regular rice and is free of onions, garlic, and mustard seeds. 

It's sattvik and perfect for vrat because ghee, cumin seeds, and green chile are  generally used for tempering. 

💡 Tips & Variations Add a  bitsy tablespoon of jaggery for that distinctly sweet note. 

Acclimate the tamarind or kokum to alter the tanginess. 

Use masoor dal or moong dal as a cover base. 

You can add roasted peanuts or coconut to bhagar aamti to make it richer.