Soy-Free Maharashtrian Aamti
Discover the comforting flavors of traditional Maharashtrian cuisine with this Soy-Free Maharashtrian Aamti, a delectable lentil curry made with wholesome toor dal (pigeon peas) and infused with the perfect balance of sweet, tangy, and spicy notes. This recipe features classic ingredients like tamarind, jaggery, and a fragrant tempering of mustard seeds, cumin, curry leaves, and garlic, creating a rich, aromatic dish that’s naturally gluten-free and plant-based. Ready in under an hour, this easy-to-make aamti is a versatile side dish, ideal for pairing with steamed rice or soft chapatis. Whether you’re seeking a comforting home-cooked meal or a flavorful addition to your Indian food repertoire, this soy-free version of a Maharashtrian classic is sure to satisfy! Perfect for weeknight dinners or festive occasions, this recipe will introduce you to authentic regional flavors while staying accessible and allergen-friendly.
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Recipe Information
Ingredients
- 1 cup Toor dal (pigeon peas)
- 3 cups Water
- 0.5 teaspoon Turmeric powder
- 2 tablespoons Tamarind pulp
- 1 tablespoon Jaggery (or brown sugar)
- 1 teaspoon Salt
- 1 tablespoon Oil
- 0.5 teaspoon Mustard seeds
- 0.5 teaspoon Cumin seeds
- 0.25 teaspoon Asafoetida (hing)
- 2 Garlic cloves, minced
- 2 Green chilies, slit
- 8 Curry leaves
- 0.5 teaspoon Red chili powder
- 2 tablespoons Fresh coriander leaves, chopped
Instructions
Rinse the toor dal thoroughly under cold water until the water runs clear.
In a pressure cooker, add the rinsed toor dal and 3 cups of water. Add turmeric powder and close the lid.
Cook on medium heat for about 4-5 whistles or until the dal becomes soft and mushy. Let the steam release naturally.
Once the pressure settles, open the cooker and mash the dal with a ladle for a smooth texture.
In a small bowl, dissolve the tamarind pulp in a little water.
Transfer the mashed dal to a pot and place it on medium heat. Add the tamarind water, jaggery, and salt to the dal. Bring it to a gentle boil.
In a separate pan, heat oil on medium heat. Add mustard seeds and let them splutter.
Add cumin seeds, asafoetida, minced garlic, green chilies, and curry leaves. Sauté for 1-2 minutes until the garlic is golden brown.
Add this tempering to the boiling dal mixture along with red chili powder. Stir well.
Lower the heat and let the aamti simmer for 5-7 minutes to allow the flavors to meld.
Turn off the heat and garnish with chopped fresh coriander leaves.
Serve hot with steamed rice or chapati.
Nutrition Facts
Calories |
1079 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.6 g | 25% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2444 mg | 106% | |
| Total Carbohydrate | 186.4 g | 68% | |
| Dietary Fiber | 44.0 g | 157% | |
| Total Sugars | 31.6 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 564 mg | 43% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 4204 mg | 89% | |
*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.
