Amti Dal: A Tangy and Spicy Maharashtrian Lentil Curry

Amti Dal: A Tangy and Spicy Maharashtrian Lentil Curry

Introduction:
Amti Dal is a traditional Maharashtrian lentil curry known for its bold, tangy, and spicy flavors. It is made using tur dal (pigeon peas), flavored with a unique combination of spices and tamarind for a tangy kick. Typically served with steamed rice or chapati, Amti Dal is a comforting and flavorful dish that holds a special place in Maharashtrian cuisine.

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Ingredients for Amti Dal:

• 1 cup tur dal (pigeon peas)
• 1 tablespoon oil (tel)
• 1 teaspoon mustard seeds (sarson)
• 1/2 teaspoon cumin seeds (jeera)
• 1/4 teaspoon asafoetida (hing)
• 1 onion (pyaaz), finely chopped
• 1 tomato (tamatar), chopped
• 2-3 green chilies (hari mirch), slit
• 1-inch ginger (adrak), grated
• 1 tablespoon tamarind paste (imli)
• 1/2 teaspoon turmeric powder (haldi)
• 1 teaspoon red chili powder (lal mirch powder)
• 1 teaspoon coriander powder (dhania powder)
• 1 teaspoon jaggery (gur) or sugar (optional)
• Salt (namak) to taste
• Fresh coriander leaves (dhania) for garnish
• Water (as needed)

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Steps to Prepare Amti Dal:

1. Cook the Tur Dal:
   Wash the tur dal (pigeon peas) thoroughly and cook it in a pressure cooker or pot with enough water and a pinch of turmeric powder (haldi). Cook until the dal is soft and well-cooked, then set it aside.

2. Prepare the Tempering (Tadka):
   Heat oil (tel) in a pan. Add mustard seeds (sarson) and cumin seeds (jeera). Once they splutter, add a pinch of asafoetida (hing) for flavor. Then, add finely chopped onions (pyaaz) and sauté until they turn golden brown.

3. Add Spices and Tomatoes:
   Add the grated ginger (adrak) and slit green chilies (hari mirch) to the pan. Sauté for a minute until fragrant. Now, add chopped tomatoes (tamatar), turmeric powder (haldi), red chili powder (lal mirch powder), coriander powder (dhania powder), and salt (namak). Cook until the tomatoes soften and the oil starts to separate.

4. Add the Tamarind and Sweetener:
   Stir in the tamarind paste (imli) for a tangy flavor. You can also add jaggery (gur) or sugar to balance the tanginess, depending on your preference. Mix well.

5. Combine the Cooked Dal and Tadka:
   Add the cooked tur dal to the pan with the tempering. Add water as needed to adjust the consistency of the dal. Let the dal simmer for 10-15 minutes to allow the flavors to blend.

6. Finish with Garnish:
   Once the dal is well-cooked and flavorful, garnish with fresh coriander leaves (dhania).

7. Serve:
   Serve Amti Dal hot with steamed rice, chapati, or bhakri for a delicious and satisfying meal.

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Conclusion:
Amti Dal is a flavorful, tangy, and spicy lentil curry that brings the authentic taste of Maharashtrian cuisine to your table. With its unique combination of spices, tamarind, and a hint of sweetness, this dish is sure to delight your taste buds. It’s a perfect dish for those who enjoy bold, tangy flavors with their meals.