Maharashtrian Aamti
Savor the soul-warming flavors of **Maharashtrian Aamti**, a traditional lentil curry made with protein-rich *toor dal* (split pigeon peas) and an exquisite balance of sweet, tangy, and spicy notes. This authentic recipe is elevated by the use of *aamti masala* or *goda masala*, a signature spice blend that brings the dish its distinctive regional character. The addition of tamarind pulp for tanginess, grated jaggery for a subtle sweetness, and aromatic curry leaves rounds off its complex yet harmonious flavor profile. Perfect as a comforting weeknight meal, this hearty and nourishing dish pairs beautifully with steamed rice or soft chapati. Ready in just 40 minutes, this easy-to-make, vegan-friendly recipe is a true celebration of Maharashtrian cuisine.
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Recipe Information
Ingredients
- 1 cup Toor dal (split pigeon peas)
- 3 cups Water
- 0.5 teaspoon Turmeric powder
- 2 tablespoons Oil (preferably groundnut or sunflower)
- 0.5 teaspoon Mustard seeds
- 0.25 teaspoon Asafoetida (hing)
- 8 leaves Curry leaves
- 1 piece Green chili, slit lengthwise
- 1 medium Tomato, chopped
- 1 tablespoon Aamti masala or goda masala
- 1 tablespoon Jaggery, grated
- 2 tablespoons Tamarind pulp
- 1 teaspoon Salt
- 2 tablespoons Fresh coriander leaves, chopped
Instructions
Rinse the toor dal under running water until the water runs clear. Soak it in water for about 15 minutes if you have time.
In a pressure cooker, add the drained dal, 3 cups of water, and turmeric powder. Pressure cook for 3-4 whistles or until the dal is soft and easily mashable.
Heat oil in a pan over medium heat. Once hot, add mustard seeds and let them crackle.
Add asafoetida, curry leaves, and slit green chili. Sauté for a few seconds until the curry leaves become crispy.
Add chopped tomato and sauté until they soften, about 3-4 minutes.
Stir in the aamti masala and sauté for a minute to bring out its flavors.
Add the cooked dal to the pan, followed by jaggery, tamarind pulp, and salt. Stir well.
Adjust the consistency by adding a bit more water if needed. The aamti should be of thin soup-like consistency.
Bring it to a gentle boil and let it simmer for 5-7 minutes, allowing the flavors to meld together.
Finally, add freshly chopped coriander leaves and stir. Serve hot with steamed rice or chapati.
Nutrition Facts
Calories |
1121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2448 mg | 106% | |
| Total Carbohydrate | 170.1 g | 62% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 35.0 g | ||
| Protein | 48.5 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 245 mg | 19% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 3425 mg | 73% | |
*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.
