Nut-Free Maharashtrian Aamti
Delight your taste buds with this Nut-Free Maharashtrian Aamti, a comforting and flavorful lentil curry that's perfect for a wholesome meal. Made with velvety toor dal (yellow pigeon peas), tamarind pulp, and a hint of jaggery, this recipe strikes the perfect balance between tangy, sweet, and spicy flavors. A traditional tempering of mustard seeds, cumin, curry leaves, and aromatic spices like asafoetida, red chili powder, and garam masala infuses the dish with irresistible warmth and depth. With no nuts and a preparation time of under an hour, this Maharashtrian classic is ideal for anyone looking for allergy-friendly, authentic Indian cuisine. Serve it hot with steamed rice or soft chapatis, and let the rich, comforting flavors of aamti become the highlight of your mealtime.
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Recipe Information
Ingredients
- 1 cup Toor Dal (Yellow Pigeon Peas)
- 4 cups Water
- 0.5 teaspoon Turmeric Powder
- 1 teaspoon Salt
- 2 tablespoons Tamarind Pulp
- 1 tablespoon Jaggery
- 2 tablespoons Oil
- 0.5 teaspoon Cumin Seeds
- 0.5 teaspoon Mustard Seeds
- 0.25 teaspoon Asafoetida (Hing)
- 10 leaves Curry Leaves
- 2 pieces Green Chilies, slit
- 0.5 teaspoon Red Chili Powder
- 1 teaspoon Coriander Powder
- 0.5 teaspoon Garam Masala
- 2 tablespoons Fresh Coriander, chopped
Instructions
Rinse the toor dal thoroughly under cold water. Soak it in water for 15 minutes to allow it to soften.
Drain the toor dal and transfer it to a pressure cooker. Add 3 cups of water, turmeric powder, and salt.
Close the lid and pressure cook the dal for 3 whistles on medium flame, then let it sit until the pressure releases naturally.
Once the pressure has released, open the cooker and mash the dal gently with the back of a spoon or a masher. Add another cup of water to the dal to achieve a soup-like consistency.
Mix in the tamarind pulp and jaggery, stirring well until the jaggery is dissolved.
In a separate pan, heat the oil over medium heat. Add the cumin seeds and mustard seeds.
Once the seeds start to sputter, add the asafoetida, curry leaves, and slit green chilies. Sauté for about a minute.
Add red chili powder, coriander powder, and garam masala to the pan, stirring to mix well and cook for another 30 seconds.
Pour the tempered spice mixture into the cooked dal, stirring continuously to blend the flavors.
Simmer the aamti on low flame for about 10 minutes, adjusting salt to taste, until it reaches your desired consistency.
Serve hot, garnished with fresh chopped coriander, alongside steamed rice or chapati.
Nutrition Facts
Calories |
1099 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2445 mg | 106% | |
| Total Carbohydrate | 164.6 g | 60% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 32.3 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 287 mg | 22% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 3278 mg | 70% | |
*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.
