Amti is the everyday dal of Maharashtra, distinguished from plain varan by its sweet, sour and spicy balance. Toor dal is cooked soft, then simmered with goda masala, tamarind or kokum and a little jaggery. It is the dal that fills Maharashtrian thalis, eaten with rice, chapati or bhakri. It is a daily essential.
The flavour is tangy and gently sweet, with warmth from goda masala and red chilli, and aroma from a tempering of mustard seeds, cumin, curry leaves and asafoetida. Grated coconut and coriander are often added at the end. The consistency is thinner than North Indian dals, perfect for mixing into rice.
Variations are endless: katachi amti uses the drained water from puran poli dal, while Kolhapuri versions add more chilli. Each household has its own preferred proportions of sweet and sour. Konkani homes add coconut and kokum, while Desh homes rely on goda masala and tamarind, and every cook believes theirs is the correct one.
At a glance
| Region | Maharashtra |
|---|---|
| Cuisine | Maharashtrian |
| Diet | Vegan |
| Course | Main course |
| Prep time | 10 minutes |
| Cook time | 25 minutes |
| Total time | 35 minutes |
| Serves | 4 |
| Spice level | Mild |
| Difficulty | Easy |
| Gluten-free | Yes |
| Key ingredients | toor dal / tamarind / jaggery / goda masala |
Ingredients
For the dal
- 3/4 cup toor dal, washed
- 2 1/2 cups water
- 1/4 tsp turmeric
For the amti
- 2 tbsp oil
- 1 tsp mustard seeds
- 1/2 tsp cumin seeds
- A pinch of asafoetida
- 10 curry leaves
- 2 green chillies, slit
- 1 tsp red chilli powder
- 1 1/2 tsp goda masala
- 1 tbsp tamarind pulp
- 1 1/2 tbsp grated jaggery
- 1 tsp salt
- 1 cup water
- 2 tbsp grated fresh coconut
- 2 tbsp chopped coriander
Method
- Pressure cook the toor dal with water and turmeric for 3-4 whistles until completely soft. Whisk until smooth.
- Heat oil in a pan on medium. Crackle mustard seeds, add cumin, asafoetida, curry leaves and green chillies and cook for 20 seconds.
- Add red chilli powder and goda masala and stir for 10 seconds without burning.
- Pour in the whisked dal and the water. Add tamarind pulp, jaggery and salt.
- Bring to a boil and simmer for 8-10 minutes, stirring occasionally, until the flavours meld and it reaches a pourable consistency.
- Add coconut and coriander and simmer for 1 minute more. Taste and adjust sweet-sour balance.
Tips
- Goda masala is essential; garam masala gives a different, more North Indian flavour.
- Kokum can replace tamarind; add 3-4 petals and remove before serving.
- The amti thickens on standing; thin with hot water when reheating.
Serve with
Steamed rice with ghee, papad and a dry vegetable.