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
- 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
- Wash the tuvar dal well till the water runs clear.
- Soak the tuvar dal in 2 cups water for about 10 minutes. It helps the tuvar dal cooks quickly and well.
- Pressure cook the dal for 4 to 5 whistles.
- Mash the dal completely. When mashed with a ladle, the dal should get completely mashed.
- Set aside.
- Chop the tomato to fine pieces.
- In a pan, heat the ghee.
- Add the mustard seeds and wait till they splutter.
- Add the cumin seeds and fry till the change colour.
- Add the curry leaves and saute for a few seconds.
- Add the tomato pieces.
- Stir-fry till the pieces are well-stewed and mashed.
- Add the hing, turmeric, Goda masala and red chilli powder.
- Mix well.
- Add the mashed dal and a little water (if required).
- Mix well.
- Add the kokum.
- Let the Tuvar Dal Amti simmer a bit till it changes colour because of the kokum. The Amti will become darker in colour.
- Turn off the heat.
- Add the grated jaggery, coconut and salt.
- Mix well.
- Serve with rice and ghee, or then chapati.
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