Tuvar Dal Amti – A Tangy, Spicy, Sweet Maharashtrian Dal

Maharashtrian Tuvar Dal Amti

Today, I bring to you the recipe for Tuvar Dal Amti, a popular dal from Maharashtra.

I have been banned from eating tamarind for a while. As a result, the regular Sambar and Pulusu are off the menu in my home. And that is a problem as they are regular fare. 🙂 So I have been subsisting on all kinds of dals: Tomato Pappu, Palak Dal, Lasooni Dal, Hare Lehsun ki Dal, Varan, and more…

However, I do miss the tangy taste of tamarind. So I timidly broached the subject with my doctor when he suggested that I could occasionally use Kokum and you should have seen me beaming. 😀 😀

So this past weekend, I made Tuvar Dal Amti, which is a simple and super tasty tuvar dal flavoured with Kokum, Coconut, and Goda Masala. It is super simple to make and super tasty. I made it along with Batata Kaap or Maharashtrian style pan-fried Potato Slices. Simply heaven!

How to Make Tuvar Dal Amti

Maharashtrian Tuvar Dal Amti
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Amti - Maharashtrian Style Tuvar Dal with Kokum and Coconut
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
Amti is a Mharashtrian style tuvar dal flavoured with coconut, Goda Masala, and Kokum.
Course: Mains
Cuisine: Indian, Maharashtrian
Servings: 4 Cups
Author: Aruna
Ingredients
  • 2/3 Cup Tuvar Dal
  • 3 Kokum
  • 2 tbsp Grated Coconut
  • 1 Tomato
  • 1 tsp Goda Masala
  • 2 tbsp Grated Jaggery
  • 1 tsp Red Chilli Powder
  • 1/4 tsp Turmeric Powder
  • 1 tsp Rai or Mustard Seeds
  • 1 tsp Jeera or Cumin Seeds
  • 1 Large Pinch Hing or Asfoetida
  • 1 tbsp Ghee
  • A Few Curry Leaves
  • Salt to Taste
Instructions
Method to Cook the Tuvar Dal
  1. Wash the tuvar dal well till the water runs clear.
  2. Soak the tuvar dal in 2 cups water for about 10 minutes. It helps the tuvar dal cooks quickly and well.
  3. Pressure cook the dal for 4 to 5 whistles.
  4. Mash the dal completely. When mashed with a ladle, the dal should get completely mashed.
  5. Set aside.
Other Preparations
  1. Chop the tomato to fine pieces.
Method to Make Tuvar Dal Amti
  1. In a pan, heat the ghee.
  2. Add the mustard seeds and wait till they splutter.
  3. Add the cumin seeds and fry till the change colour.
  4. Add the curry leaves and saute for a few seconds.
  5. Add the tomato pieces.
  6. Stir-fry till the pieces are well-stewed and mashed.
  7. Add the hing, turmeric, Goda masala and red chilli powder.
  8. Mix well.
  9. Add the mashed dal and a little water (if required).
  10. Mix well.
  11. Add the kokum.
  12. Let the Tuvar Dal Amti simmer a bit till it changes colour because of the kokum. The Amti will become darker in colour.
  13. Turn off the heat.
  14. Add the grated jaggery, coconut and salt.
  15. Mix well.
  16. Serve with rice and ghee, or then chapati.

 

Tur Dal Amti - Maharashtrian Style Dal

Dal Palak (Spinach with Pigeon Pea)

Dal Palak
Dal Palak

Mumbai mid-range restaurants tend to have an extensive menu. You could easily find 15 to 20 dishes under each category, and 8 to 10 categories of  food. If the restaurant serves multiple cuisines or both vegetarian and non-vegetarian food, then the list is even longer.

When I am in mood for comfort food I typically order Dal Fry, Jeera Rice, and Hara Bhara Kabab. Sometimes, when mood takes hold, I order a variation of Dal Fry called Dal Palak, which is Dal Fry with Spinach.

Dal Palak literally means lentils with spinach. I made it this week because we had 4 bunches of spinach at home and I had to use all of it up in rush! Expect more spinach-laden recipes in the near future.

Time: 45 Mins

Serves: 4

Ingredients

  1. Spinach – 1 Large Bunch (Should yield 2 packed cups of chopped Spinach leaves)
  2. Tomato – 2 Medium
  3. Tuvar Dal or Pigeon Pea – 2/3 cup
  4. Grated Ginger – 1/2 tsp
  5. Garlic – 3 pods
  6. Red Chillies – 2
  7. Mustard Seeds – 1 tsp
  8. Turmeric – 1/4 tsp
  9. Ghee – 2 tsp
  10. Salt to Taste

Method

  1. Soak the dal in 1.5 cups water for 15 minutes.
  2. Pressure cook the dal till it is completely mashable.
  3. Retain the water in the dal and mash it completely.
  4. Wash and chop the spinach leaves into small pieces.
  5. Chop the tomato to fine pieces.
  6. Heat the ghee.
  7. Add the mustard seeds and wait till they splutter.
  8. Add the garlic pods and stir-fry till the garlic turns light brown.
  9. Break the red chillies in half and add to the ghee.
  10. Stir-fry for a minute.
  11. Add the tomato pieces and stir-fry till the tomato is completely stewed.
  12. Add the grated ginger and turmeric.
  13. Stir-fry for a couple of minutes.
  14. Add the finely chopped spinach leaves.
  15. Stir-fry till the spinach wilts and is cooked.
  16. Add the mashed dal and salt mix well.
  17. Bring to a boil.
  18. Serve hot with rice or rotis.

Menthi Koora Pappu (Methi Dal/Lentils with Fresh Fenugreek)

Menthi Koora Pappu or Methi ki Dal or Lentils with Fenugreek Leaves

Menthi Koora Pappu or Methi ki Dal or Lentils with Fenugreek Leaves

Menthi Koora Pappu (Methi Dal) is a sweet-and-bitter dal that is very different from the normal dals. But it is so full of flavour and brings out the best taste of Methi.

You can eat this dal with both rotis and rice.

Ingredients

  1. Fresh Methi Leaves/Menthi Aaku/Fenugreek Leaves – 3 Packed Cups
  2. Tuvar Dal/Kandi Pappu – 1 Cup
  3. Grated Jaggery – 4 tbsp
  4. Turmeric – 1/4 tsp
  5. Ghee – 2 tsp
  6. Mustard Seeds – 1 tsp
  7. Red Chillies – 3 or 4
  8. Asafoetida/Hing – a pinch
  9. Salt to Taste
  10. Water

Method

  1. Chop methi leaves.
  2. Pressure cook dal with 2 Cups water till it is soft.
  3. Mash with a heavy ladle.
  4. In a heavy bottomed vessel, heat ghee.
  5. Add mustard seeds and let them sputter.
  6. Add red chillies and fry for 5 secs.
  7. Add hing and mix.
  8. Add methi leaves.
  9. On a medium flame, stir fry methi leaves are soft.
  10. Add about 3/4 Cup water.
  11. Add jaggery and cook till jaggery melts.
  12. Add mashed dal, turmeric, and salt.
  13. Mix well.
  14. Add more water, if required.
  15. Bring to a boil.
  16. Serve hot with rice and ghee, or roti.

Tips

  • Do not chop methi leaves, if you want to reduce the bitter taste. 🙂
  • You could use sugar instead of jaggery.
  • You could use oil instead of ghee. 🙁