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

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
  • 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
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


  1. Never tried kokum. Always see them in the Grocery store but now I know where to use it. Love goda masala. My friend who is from Mumbai brings me my share every year. 😉 😉 yummy dal

  2. Aruna, I can understand why you have been advised to stop eating tamarind! I have also switched to kokum after learning the bad effects of tamarind. Awesome recipe. Trying it out!

I would love to hear your thoughts and suggestions. Do leave me a comment.