Dairy-Free Maharashtrian Aamti
Experience the comforting flavors of traditional Maharashtrian cuisine with this Dairy-Free Maharashtrian Aamti recipe, a fragrant and wholesome lentil curry that's both vegan-friendly and packed with bold, authentic spices. Made with protein-rich toor dal (pigeon peas), creamy coconut milk, and a perfect balance of tangy tamarind and sweet jaggery, this dish offers a delightful harmony of flavors. Fragrant tempering ingredients like cumin, mustard seeds, green chilies, and curry leaves infuse the curry with rich aromas, while hints of ginger, garlic, and coriander add depth. Quick and simple to prepare in just 40 minutes, this versatile dish pairs beautifully with steamed rice or Indian bread, making it an everyday comfort food or a showstopping addition to your vegan or dairy-free meal plans. Perfect for anyone seeking a healthy, plant-based twist on traditional Indian recipes!
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Recipe Information
Ingredients
- 1 cup Toor dal (pigeon peas)
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Asafoetida (hing)
- 2 tablespoons Oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 10 leaves Curry leaves
- 2 pieces Green chilies
- 1 inch Ginger
- 3 pieces Garlic cloves
- 1 teaspoon Coriander powder
- 0.5 cup Coconut milk
- 2 tablespoons Tamarind pulp
- 1 tablespoon Jagerry or sugar
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro leaves
Instructions
Rinse the toor dal under cold water until the water runs clear. Soak it in water for 30 minutes to speed up the cooking process.
Drain the soaked dal. In a pressure cooker, add the dal, 2 cups of water, and turmeric powder. Cook for 3-4 whistles or until the dal is soft and mushy. If using a pot, cook until dal is soft, roughly 25 minutes.
Once the pressure releases, mash the dal slightly with a spoon and set aside.
Heat oil in a deep pan over medium heat. Add mustard seeds and allow them to splutter.
Add cumin seeds, curry leaves, asafoetida, finely chopped green chilies, grated ginger, and minced garlic. Sauté for 1-2 minutes or until fragrant.
Stir in the coriander powder and cook for another minute.
Add the cooked dal to the spice mixture. Stir well to combine.
Pour in the coconut milk and tamarind pulp. Add jaggery/sugar and salt. Mix all the ingredients well.
Let the aamti simmer on low heat for about 10 minutes, allowing the flavors to meld together.
Adjust the seasoning as needed. Garnish with fresh cilantro leaves.
Serve hot with rice or Indian bread.
Nutrition Facts
Calories |
1179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2446 mg | 106% | |
| Total Carbohydrate | 181.5 g | 66% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 37.1 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 259 mg | 20% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 3618 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
