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    Home » CCChallenge » Tangy Amti (Dal) Recipe

    Tangy Amti (Dal) Recipe

    Published: Feb 2, 2018 · Modified: Dec 19, 2019 by Pavani · 23 Comments

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    Tangy Amti is a simple everyday lentil dish that is hearty, comforting and very delicious.

    Tangy Vegetable Dal

    I talked about this Tangy Amti in the Pumpkin roti post last week. Growing up I never liked combining sweet and savory My mother would add a bit of jaggery in tangy dishes and that would drive me crazy. So imagine my surprise when I saw my husband eating his spicy paratha with mango puree. But I think my palate has matured and I am more open to trying new combinations.

    When I read that the pumpkin roti is usually served with a tangy amti, I just went ahead and made it. I am really glad I tried that combination -- because they would really really well together. But this tangy amti is great even with steamed rice.Tangy Vegetable DalThis is a fairly simple dal with few ingredients but the most important ingredient is Goda Masala. You can use store bought masala but I made it fresh (recipe included) and it tasted amazing. The combination of spices with coriander seeds, sesame seeds, dry coconut and chilies is so aromatic, spicy and delicious. I stored the leftover masala (spice mix) in the fridge. Here's a yummy rice recipe and misal pav recipe with goda masala that I posted a while back.

    Like I said this is an every dal (amti) that is easy to make with not many ingredients. You could add a few veggies like onion and drumstick or make it plain. There's a fair bit of jaggery in this tangy amti and wasn't sure if I kids would like it. Both of them slurped it up. I am so happy to havefound a yummy dal recipe that is easy to make and that the whole family loves.

    This goes for the February: Week 1, Cooking from Cookbook Challenge Group.

    Tangy Amti

    Tangy Amti is a simple everyday lentil dish that is hearty, comforting and very delicious. It uses freshly made Goda Masala which gives the dish an amazing flavor.
    Author: Pavani
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    Prep Time: 20 mins
    Cook Time: 20 mins
    Total Time: 40 mins
    Course: Main Course, Main Dish, Side Dish
    Cuisine: Indian, maharashtrian
    Servings: 6 Servings

    Ingredients

    For the Dal:

    • ½ cup toor dal
    • A pinch turmeric
    • 2 Drumsticks, into 2" pieces (optional)
    • ½ cup Small Onions (optional)
    • 2 tbsp Tamarind pulp
    • 1 tbsp Jaggery, grated
    • 2 tsp Goda Masala (Recipe follows)
    • ½ tsp Red Chili powder
    • 2 tsp ghee

    For Tempering:

    • 2 tsp ghee
    • 1 tsp Mustard seeds
    • ¼ tsp Mustard seeds
    • ¼ tsp Fenugreek seeds
    • ¼ tsp Asafoetida powder
    • 4~5 curry leaves
    • To taste salt
    • As needed Fresh grated coconut
    • As needed coriander leaves

    For Goda Masala:

    • 2 tbsp Sesame seeds
    • ¼ cup Dry grated Coconut
    • 2 tsp ghee
    • 1 tsp Cloves
    • 1" stick cinnamon
    • 1 Bay leaf
    • ¼ tsp Black Cumin seeds
    • ⅛ tsp Fenugreek seeds
    • 1 cup Coriander seeds
    • 10~12 Dry Red chilies
    • 1½ tsp Asafoetida powder
    • ¼ tsp turmeric

    Instructions

    Make Goda Masala:

    • Dry roast sesame seeds and dry coconut on low flame separately until golden brown. Set aside.
    • Heat ghee and add cloves, cinnamon, cinnamon sticks, bay leaf, cumin seeds, black cumin and fenugreek seeds. Once the seeds start to crackle, add the coriander seeds and dry red chilies. Roast on low flame until the coriander seeds until golden brown.
    • Add the asafoetida and turmeric, cook for 1~2 minutes and turn off the heat.
    • Once the ingredients are cool enough to handle, grind them into a fine powder. Store in an airtight container and use as needed.

    Make Dal:

    • Cook toor dal with turmeric until soft and mushy.
    • In a thick bottomed pan, heat ghee and add mustard seeds, fenugreek seeds. Reduce flame and add asafoetida and curry leaves.
    • If using onions & drumsticks, add them and cook until they are tender and cooked through.
    • Next add the tamarind paste, jaggery, goda masala, red chili powder and 1 cup of water. Let the mixture simmer for 6~8 minutes.
    • Turn off the flame and garnish with fresh coconut and coriander leaves. Serve with roti or steamed rice.

    Notes

    • Tamarind pulp can be substituted with raw mango.
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

    More CCChallenge

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    • Vegetarian Mushroom Bolognese Recipe
    • Curried Rice with Raisins and Cashews (Thanksgiving Side)
    • Baked Lima Beans Recipe (Mediterranean Style)
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    Reader Interactions

    Comments

    1. Nisha Ramesh

      February 25, 2018 at 2:22 pm

      I have never had Amti before. Love the recipe and I am def trying it. 🙂

      Reply
    2. Mayuri Patel

      February 25, 2018 at 4:07 pm

      A different way to prepare drumsticks which both hubby and I love. The curry looks so delicious and love the full of flavor spice mixture.

      Reply
    3. Sonal

      February 25, 2018 at 10:03 pm

      I loved the recipe thoroughly Pavano. Saving it. The amount of turmeric used is less, is that what is done traditionally?

      Reply
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