Welcome to another comforting and wholesome traditional dish! If you are looking for a quick and incredibly flavorful meal, this Shevgyachya Shengachi Amti Recipe (Drumstick and Toor Dal Curry) is exactly what you need.
In Maharashtrian households, Amti is a staple, but adding drumsticks (shevga) and a freshly pounded spice paste takes the taste to a whole new level. The combination of soaked toor dal (split pigeon peas), earthy dry coconut, and the spicy kick of Kanda Lasun Masala creates a thick, aromatic gravy that pairs beautifully with piping hot rice.
This recipe is incredibly beginner-friendly. Whether you are cooking for a busy weeknight dinner or preparing a special weekend lunch, this authentic Drumstick Toor Dal Curry is satisfying, highly nutritious, and packed with traditional flavours. Let’s dive straight into how to make this mouthwatering dish!
Ingredients List
- 1/2 ladle of cooking oil
- 1 teaspoon mustard seeds (mohari)
- 1 teaspoon cumin seeds (jeera)
- 1/4 teaspoon asafoetida powder (hing)
- 8 to 10 fresh curry leaves
- 1 medium onion (finely chopped)
- 1/4 cup dry coconut
- 1 whole garlic bulb (peeled)
- 1/2 inch ginger
- 1/4 cup fresh coriander leaves (kothimbir)
- 1 small tomato (finely chopped)
- Salt to taste
- 1/4 teaspoon turmeric powder
- 1 teaspoon garam masala powder
- 1 1/2 teaspoons Kanda Lasun Masala
- 1 cup toor dal (soaked in water for 1 hour)
- 4 large drumsticks (about 250 grams, peeled and cut into pieces)
- 2 glasses of warm water
Step-by-Step Instructions
- Prepare the Spice Paste: In a mortar and pestle (or mixer), crush the dry coconut, garlic cloves, ginger, and fresh coriander leaves into a coarse paste.
- Temper the Spices: Heat oil in a deep pan or kadhai. Add the mustard seeds and let them pop. Then, add the cumin seeds, hing powder, and curry leaves.
- Sauté the Onion: Add the finely chopped onion to the pan. Sauté it well until it turns a light golden brown colour.
- Add the Masala Paste: Add the freshly crushed coconut-garlic paste into the pan. Stir and roast it nicely in the oil.
- Cook the Tomato: Add the chopped tomato and salt to taste. Sauté for about a minute until the tomato softens.
- Add Dry Spices: Lower the heat and add turmeric powder, garam masala, and Kanda Lasun Masala. Mix everything together to form a rich base.
- Add the Dal: Drain the water from the soaked toor dal and add the dal to the pan. Sauté it in the spices for a minute.
- Add the Drumsticks: Toss in the cut drumstick pieces and mix gently so they are coated well with the masala.
- Add Warm Water: Pour in 1 glass of warm water and stir well. Add the second glass of warm water (adjust the water based on how thick or thin you want your gravy).
- Simmer and Cook: Turn the flame to medium-low, cover the pan partially with a lid, and let it cook for 10 to 12 minutes.
- Check for Doneness: Check if the dal and drumsticks are completely soft and cooked through. Serve hot!
Also Read: Quick Indian Tomato Sabzi Recipe: Ready in 15 Mins!
Cooking Tips
- Use Warm Water: Always pour warm water into the curry instead of cold water. This helps maintain the cooking temperature and ensures the oil separates beautifully on top (the tarri).
- Soak the Dal: Soaking the toor dal for at least an hour ensures it cooks perfectly in an open pan alongside the drumsticks without becoming mushy.
- Shortcut Method: If you are in a rush, you can pressure cook the toor dal for 2 whistles beforehand and then add it to the roasted masala.
- Freshly Pounded Paste: Pounding the ginger, garlic, coconut, and coriander by hand gives the authentic Maharashtrian rustic flavour that a mixer grinder sometimes misses.
Variations
- Vegan Version: This recipe is already 100% naturally vegan and dairy-free!
- Spicy Version: If you love a fiery gravy, add an extra 1/2 teaspoon of Kanda Lasun Masala or toss in 2 slit green chillies while sautéing the onions.
- Kids-Friendly Version: Skip the Kanda Lasun Masala and use a mild red chilli powder (like Kashmiri chilli) instead. Add a pinch of jaggery at the end to balance the flavours for children.
Serving Suggestions
This comforting Shevgyachya Shengachi Amti tastes best when served piping hot with steamed rice and a dollop of ghee. It also pairs wonderfully with Jowar Bhakri, Chapati, or plain parathas. Serve it alongside a fresh onion-lemon salad (koshimbir) and a crunchy roasted papad for a complete traditional meal.
Also Read: Maharashtrian Ridge Gourd Curry: Quick & Spicy Recipe
Frequently Asked Questions (FAQs)
Q: Can I use cooked toor dal instead of soaked dal?
Ans: Yes! If you prefer a smoother, thicker gravy, you can pressure cook the toor dal with a little turmeric for 2 whistles before adding it to the masala.
Q: What if I don’t have Kanda Lasun Masala?
Ans: Kanda Lasun Masala gives the dish its authentic Maharashtrian taste. If you don’t have it, you can substitute it with a mix of regular red chilli powder and a pinch of Goda Masala or everyday curry powder.
Q: How do I know when the drumsticks are perfectly cooked?
Ans: Drumsticks usually take about 10 to 12 minutes to cook on a medium flame. They are done when the outer skin is tender enough to easily press with a spoon, and the inside pulp is soft.
Q: Can I use fresh coconut instead of dry coconut?
Ans: Yes, you can use fresh grated coconut. However, dry coconut (khobra) provides a deeper, roasted flavour and allows the curry to stay fresh for a longer time.
Q: How do I adjust the thickness of the Amti?
Ans: Toor dal naturally thickens as it cools. If your curry becomes too thick, simply add 1/2 cup of warm water and simmer it for 2 minutes before serving.
Quick Shevgyachya Shengachi Amti Recipe | Drumstick Dal
Ingredients
- 1/2 ladle of cooking oil
- 1 teaspoon mustard seeds mohari
- 1 teaspoon cumin seeds jeera
- 1/4 teaspoon asafoetida powder hing
- 8 to 10 fresh curry leaves
- 1 medium onion finely chopped
- 1/4 cup dry coconut
- 1 whole garlic bulb peeled
- 1/2 inch ginger
- 1/4 cup fresh coriander leaves kothimbir
- 1 small tomato finely chopped
- Salt to taste
- 1/4 teaspoon turmeric powder
- 1 teaspoon garam masala powder
- 1 1/2 teaspoons Kanda Lasun Masala
- 1 cup toor dal soaked in water for 1 hour
- 4 large drumsticks about 250 grams, peeled and cut into pieces
- 2 glasses of warm water
Instructions
- Prepare the Spice Paste: In a mortar and pestle (or mixer), crush the dry coconut, garlic cloves, ginger, and fresh coriander leaves into a coarse paste.
- Temper the Spices: Heat oil in a deep pan or kadhai. Add the mustard seeds and let them pop. Then, add the cumin seeds, hing powder, and curry leaves.
- Sauté the Onion: Add the finely chopped onion to the pan. Sauté it well until it turns a light golden brown colour.
- Add the Masala Paste: Add the freshly crushed coconut-garlic paste into the pan. Stir and roast it nicely in the oil.
- Cook the Tomato: Add the chopped tomato and salt to taste. Sauté for about a minute until the tomato softens.
- Add Dry Spices: Lower the heat and add turmeric powder, garam masala, and Kanda Lasun Masala. Mix everything together to form a rich base.
- Add the Dal: Drain the water from the soaked toor dal and add the dal to the pan. Sauté it in the spices for a minute.
- Add the Drumsticks: Toss in the cut drumstick pieces and mix gently so they are coated well with the masala.
- Add Warm Water: Pour in 1 glass of warm water and stir well. Add the second glass of warm water (adjust the water based on how thick or thin you want your gravy).
- Simmer and Cook: Turn the flame to medium-low, cover the pan partially with a lid, and let it cook for 10 to 12 minutes.
- Check for Doneness: Check if the dal and drumsticks are completely soft and cooked through. Serve hot!
