Toor Dal Amti Recipe

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Want to master a classic Maharashtrian dish? This Toor Dal Amti Recipe is your go-to guide! We’ll walk you through every step, from perfectly preparing the dal to creating the flavourful tempering (tadka) that makes this dish shine. Learn the secret to a smooth, delicious consistency and discover how a few simple spices can transform your cooking. Don’t miss our tip for a perfect finish—it’s the key to serving an authentic, comforting amti that everyone will love. Dive into the full article to unlock the full recipe!

Also Read – Masaledar Methi Aloo Recipe

Also Read – Maharashtrian Dal Drumstick Curry

Ingredients:
  • 1 Cup (200 g) Toor Dal (Pigeon Peas) (15 min Soaked)
  • 2 glasses of Water
  • Oil
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • A Pinch of Hing / Asafetida
  • Curry Leaves
  • 1 Medium-sized Onion Chopped
  • 1 tbsp (Ginger, Garlic, Green Chilli) Paste (optional: Dried Coconut)
  • 1/4 tsp Turmeric Powder
  • 1 Small-sized Tomato Chopped
  • Salt to taste
  • Coriander Leaves
  • 1 tbsp Kanda Lasun Masala
  • Optional Ingredients:
    • Ghee
    • Garam masala powder
    • Cumin-coriander powder
    • Tamarind
    • Jaggery
    • Fenugreek seeds

Also Read – Homemade Mix Dal Pithla

Instructions:
  1. Preparing the Dal:
    • Wash and soak 200g of toor dal in water for 15 minutes. Drain and wash again.
    • Heat two glasses of lukewarm water in a pot and add the soaked dal.
    • Add a little oil or ghee to the dal.
    • Cook on medium heat and skim off any foam that appears on the surface.
    • Continue cooking until the dal is soft and well-cooked, about 15 minutes.
    • You can mash the dal slightly if you like, then transfer it to another pot.
  2. Tempering (Tadka/Phodni):
    • Heat oil in a pot and add mustard seeds, letting them splutter.
    • Add cumin seeds, asafoetida (hing) powder, and curry leaves.
    • Add one medium-sized chopped onion and saute until lightly browned.
    • Add the coarsely crushed ginger, garlic, and green chilli paste (and optional dried coconut). Saute for a couple of minutes.
    • Add turmeric powder and mix well.
    • Add one chopped tomato and a little salt, and saute until the tomatoes are soft.
    • Add some chopped coriander leaves and onion-garlic masala (Kanda Lasun Masala). Saute for a minute.
  3. Making the Amti (Dal):
    • Pour the cooked dal into the tempering and mix well.
    • Add water to adjust the consistency.
    • Add salt to taste.
    • You can also add optional ingredients like garam masala powder, cumin-coriander powder, tamarind pulp, or jaggery at this stage.
    • Bring the amti (dal) to a good boil.
    • Garnish with more chopped coriander leaves before serving.
    • Your “Toor Dal Amti” is ready to be served.

Also Read – Homemade Dal Vadi Recipe

Toor Dal Amti Recipe

Shubham Nimbalkar
Master Toor Dal Amti with our easy recipe! From perfect dal to a rich tadka, we guide you through every step for an authentic, delicious meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Course Dal Recipe, Main Course
Cuisine Indian
Servings 4

Ingredients
  

  • 1 Cup 200 g Toor Dal (Pigeon Peas) (15 min Soaked)
  • 2 glasses of Water
  • Oil
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • A Pinch of Hing / Asafetida
  • Curry Leaves
  • 1 Medium-sized Onion Chopped
  • 1 tbsp Ginger, Garlic, Green Chilli Paste (optional: Dried Coconut)
  • 1/4 tsp Turmeric Powder
  • 1 Small-sized Tomato Chopped
  • Salt to taste
  • Coriander Leaves
  • 1 tbsp Kanda Lasun Masala

Optional Ingredients:

  • Ghee
  • Garam masala powder
  • Cumin-coriander powder
  • Tamarind
  • Jaggery
  • Fenugreek seeds

Instructions
 

Preparing the Dal:

  • Wash and soak 200g of toor dal in water for 15 minutes. Drain and wash again.
  • Heat two glasses of lukewarm water in a pot and add the soaked dal.
  • Add a little oil or ghee to the dal.
  • Cook on medium heat and skim off any foam that appears on the surface.
  • Continue cooking until the dal is soft and well-cooked, about 15 minutes.
  • You can mash the dal slightly if you like, then transfer it to another pot.

Tempering (Tadka/Phodni):

  • Heat oil in a pot and add mustard seeds, letting them splutter.
  • Add cumin seeds, asafoetida (hing) powder, and curry leaves.
  • Add one medium-sized chopped onion and saute until lightly browned.
  • Add the coarsely crushed ginger, garlic, and green chilli paste (and optional dried coconut). Saute for a couple of minutes.
  • Add turmeric powder and mix well.
  • Add one chopped tomato and a little salt, and saute until the tomatoes are soft.
  • Add some chopped coriander leaves and onion-garlic masala (Kanda Lasun Masala). Saute for a minute.

Making the Amti (Dal):

  • Pour the cooked dal into the tempering and mix well.
  • Add water to adjust the consistency.
  • Add salt to taste.
  • You can also add optional ingredients like garam masala powder, cumin-coriander powder, tamarind pulp, or jaggery at this stage.
  • Bring the amti (dal) to a good boil.
  • Garnish with more chopped coriander leaves before serving.
  • Your “Toor Dal Amti” is ready to be served.

Video

Keyword indian cuisine

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