When it comes to Maharashtrian cuisine, I think of delicious, simple comfort foods. This dal which is made either with channa dal (split chick peas) or toor dal (split pigeon peas) and is tempered with cumin and mustard seeds and the wonderful scent of curry leaves.
Amti by it's definition denotes sweet and sour and that is traditionally achieved by the use of jaggery (a.k.a molasses) and tamarind concentrate. Here in the US, I have a hard time keeping my jaggery soft and the air seems to harden while it is stored. So hard has it gotten that nearly broke the blade of my food processor which was needless to say a frightening experience.
Since then the wuss in me sticks to sugar. Not perfect, but I'll let my mother handle the jaggery who seems to have no such trouble in the moist Mumbai air.
Amti is simple as it is delicious and is traditionally as thin as dal-water which means when you our it over rice, it seeps right through. The North India blood in me retaliates to this while the Gujarati blood in me, gets it. So in a happy compromise, my Amti is somewhere between water thin and Punjabi thick (think Dal Makhani for that visual).
Like all dals once it cooks and rests, it continues to thicken so every time you reheat to serve, you'd need to taste and adjust seasonings. A complete meal is Amti over steamed rice with some fantastic Konkani Style Fried Fish.
Yup, it's what's for dinner tonight. What about you?
Gather the ingredients,
2 cups toor dal – split pigeon peas - raw, 1 tbs salt, 1 tsp ground turmeric, 1/2 tsp baking soda & 8 cups water
Tempering: 1 large yellow onion – to yield 1-1/2 cups chopped, 1-1/2 tsp cumin seeds, 1 tsp mustard seeds, 1/2 tsp asafoetida, 20 leaves of curry leaves – pulled off 1-2 sprigs, 3 tsp Amti masala, 3/4 tsp ground turmeric, 1 tsp red chilli powder, 3 tbs tamarind paste or tamarind concentrate, 1-1/2 or 2 tbs sugar or 1/3 cup jaggery (as desired) & 1-1/2 tsp salt
Amti Masala: (will make more than needed – store the rest)
1 tbs coriander seeds, 1/2 tbs cumin seeds, 1/2 tsp Shahi jeera (black cumin seeds), 6 cloves, 2 qty 1 inch pieces cinnamon
Garnish: 2 tbs chopped cilantro leaves, 2 tbs peanuts+ 1 tbs oil & 1-2 tbs ghee (clarified butter)
Toor dal: Soak the dal overnight in 6 cups of water. Next day, drain the water away and discard.
Add the fresh water, turmeric powder & salt. On high heat, bring to a boil and add the baking soda. Spoon away the scum that collects on the top.
Reduce to medium heat, cover with a lid leaving a small gap to allow the steam to escape or else the dal will overflow and cook for 40 minutes or until the dals are completely blended and mushy.
Amti Masala: Roast all the spices together on very low for a few seconds until fragrant and a very light golden brown. Cool in a bowl lined with kitchen paper towels. Dry Grind to a fine powder in a coffee grinder and store in a dry , air tight container.
Peanuts: In a small sauté pan, heat oil until very hot and sauté the peanuts for a few minutes to a golden brown, stirring constantly to prevent burning.
Onions: Discard skin, cut away the ends and finely chop.
In a large pot, heat the oil for a few seconds until hot. Add the mustard seeds first and allow then to sputter. Add the cumin seeds and asafoetida. Immediately add the onions and curry leaves and stir. Saute for 3-4 minutes until the onions have softened but are not brown.
Add amti masala, turmeric, chilli powder and stir. Do not allow spices to burn. Immediately add the cooked toor dal and enough water to make it the desired consistency.
Stir in the tamarind and sugar. Simmer for about 5 minutes to allow flavors to meld. Taste and adjust seasonings especially achieving a balance of sweet and sour flavors (sugar and tamarind).
Cooks Tip - The dal should be the consistency of a thin soup. If it is too thick add a little water and stir. The dal will thicken as it sits so just before serving, add ¼ cup water if needed, taste and adjust seasonings again.
Garnish with chopped cilantro, fried peanuts & a dollop of ghee. Serve hot with steamed rice.
Recipe for
AmtiPreparation time - 45 mins
Cooking time: 15 minutes
Serves 4-6
Shopping list:
2 cups toor dal – split pigeon peas, raw
1 tbs salt
1 tsp ground turmeric
1/2 tsp baking soda
8 cups water
~
1 large yellow onion – to yield 1-1/2 cups chopped
1-1/2 tsp cumin seeds
1 tsp mustard seeds
1/2 tsp asafoetida
20 leaves of curry leaves – pulled off 1-2 sprigs
3 tsp Amti masala
3/4 tsp ground turmeric
1 tsp red chilli powder
3 tbs tamarind paste or tamarind concentrate
1-1/2 or 2 tbs sugar (as desired)
1-1/2 tsp salt
Amti Masala: (will make more than needed – store the rest)
1 tbs coriander seeds
1/2 tbs cumin seeds
1/2 tsp Shahi jeera (black cumin seeds)
6 cloves
2 qty 1 inch pieces cinnamon
Garnish:
2 tbs chopped cilantro leaves
2 tbs peanuts
1 tbs oil
1-2 tbs ghee (clarified butter)
Preparation:
Toor dal: Soak the dal overnight in 6 cups of water. Next day, drain the water away and discard.
Add the fresh water, turmeric powder & salt. On high heat, bring to a boil and add the baking soda. Spoon away the scum that collects on the top.
Reduce to medium heat, cover with a lid leaving a small gap to allow the steam to escape or else the dal will overflow and cook for 40 minutes or until the dals are completely blended and mushy.
Amti Masala: Roast all the spices together on very low for a few seconds until fragrant and a very light golden brown. Cool in a bowl lined with kitchen paper towels.
Dry Grind to a fine powder in a coffee grinder and store in a dry , air tight container.
Onions: Discard skin, cut away the ends and finely chop.
Peanuts: In a small sauté pan, heat oil until very hot and sauté the peanuts for a few minutes to a golden brown, stirring constantly to prevent burning.
Method:
In a large pot, heat the oil for a few seconds until hot.
Add the musard seeds first and allow then to sputter. Add the cumin seeds and asafoetida. Immediately add the onions and curry leaves and stir.
Saute for 3-4 minutes until the onions have softened but are not brown.
Add amti masala, turmeric, chilli powder and stir. Do not allow spices to burn. Immediately add the cooked toor dal and enough water to make it the desired consistency.
Stir in the tamarind and sugar. Simmer for about 5 minutes to allow flavors to meld. Taste and adjust seasonings especially achieving a balance of sweet and sour flavors (sugar and tamarind).
Cooks Tip - The dal should be the consistency of a thin soup. If it is too thick add a little water and stir. The dal will thicken as it sits so just before serving, add ¼ cup water if needed, taste and adjust seasonings again.
Garnish with chopped cilantro, fried peanuts & a dollop of ghee. Serve hot with steamed rice.
Enjoy!
