Vegan amti (also known as Maharashtrian dal) is a dish from the central and west parts of India. Its ingredient list is simpler than that of sambhar, and there is an underlying sweetness to it, due to the Chinese influences and the use of tamarind pulp in the cooking process. Find more Indian recipes in our most recent Culture Tuesday article about Indian cuisine, or check out our whole Indian cuisine section!
- 1 cup Yellow Split Peas
- 2.5 cups Water
- ½ tsp Ground Turmeric
- 1 tbsp Oil
- 1 tsp Black Mustard Seeds
- ½ tsp Fenugreek Seeds (optional)
- ½ tsp Red Chilli Powder
- Pinch of Asafoetida
- Curry Leaves (to taste)
- 1 tbsp Goda Masala
- ½ tbsp Jaggery
- ½ tbsp Tamarind Pulp
- Salt (to taste)
- Cilantro (to taste)
- Wash and soak 1 cup of Yellow split pigeon peas in water for an hour.
- Pressure cook the lentil (in an instant pot or traditional pressure cooker) with 2 cups of water and ½ tsp turmeric. Gently mash the lentil with a spatula or spoon. Set aside.
HOT GARNISH /TADKA
- To a heated pot, add 1 tbsp of any neutral oil.
- Next, add 1 tsp of black mustard seeds, ½ tsp fenugreek seeds (optional), ½ tsp red chili powder, pinch of asafoetida and a few curry leaves. Sautee for a few minutes until the spices sizzle.
- Now add the cooked lentils to the hot garnish (same pan) and give everything a good mix.
- To this, add 1tbsp goda masala, ½ tbsp jaggery, ½ tbsp tamarind pulp and salt, to taste.
- Bring the mixture to a gentle boil and adjust the consistency as needed by adding ½ cup water (the dal should not be too thick or thin)
- Turn off heat and garnish with fresh/chopped cilantro
- Serve with hot rice or roti
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