Amti

Amti is a traditional Maharashtrian dish known for its tangy and flavorful profile. It is a lentil-based curry, often prepared with tur dal (pigeon peas), a staple in Indian cuisine. The dish is characterized by its unique blend of spices, tamarind, and the sweetness of jaggery, which together offer a delightful taste experience. Amti is typically served with rice, making it a comforting and hearty meal.

History of Amti

The origins of Amti can be traced back to the rich culinary traditions of Maharashtra in India. This region is known for its diverse use of spices and flavors, and Amti is a perfect example of this heritage. Historically, the use of tur dal in Amti provided a protein-rich supplement to the vegetarian diet commonly followed by people in the region. The inclusion of tamarind and jaggery underscores the influence of local produce on the cuisine, showcasing a balance of flavors that is a hallmark of Maharashtra's cooking.

Ingredients for Amti

• Tur dal – 1 cup
• Turmeric powder – 1/2 teaspoon
• Water – 3 cups
• Tamarind – 1 small lemon-sized ball
• Jaggery – 1 tablespoon
• Curry leaves – 10
• Mustard seeds – 1/2 teaspoon
• Cumin seeds – 1/2 teaspoon
• Asafoetida – a pinch
• Green chilies – 2, slit
• Red chili powder – 1 teaspoon
• Garam masala – 1 teaspoon
• Coriander leaves, chopped – 2 tablespoons
• Oil – 2 tablespoons
• Salt – to taste

Preparation Steps for Amti

Step 1: Preparing the Tur Dal

Rinse the tur dal thoroughly under running water until the water runs clear. This will remove excess starch and any impurities. Soak the dal for about 30 minutes to speed up the cooking process. After soaking, drain the water and set the dal aside.

Step 2: Cooking the Tur Dal

In a pressure cooker, add the soaked and drained tur dal, 3 cups of water, and turmeric powder. Pressure cook the dal for 4-5 whistles or until it becomes soft and mushy. Allow the pressure to release naturally.

Cooking Amti

Step 3: Preparing the Tamarind Pulp

While the dal is cooking, soak the tamarind in warm water for about 15 minutes. Once softened, extract the pulp by squeezing and straining it, discarding any fibers and seeds.

Step 4: Tempering the Spices

In a large pan, heat oil over medium heat. Add mustard seeds and once they start to crackle, add cumin seeds, asafoetida, curry leaves, and green chilies. Sauté for a minute until fragrant.

Step 5: Combining Ingredients

Add the cooked tur dal to the pan with tempered spices. Stir in the tamarind pulp, jaggery, red chili powder, garam masala, and salt to taste. Mix well and let it simmer for 15-20 minutes. Adjust the consistency by adding water if required.

Enjoying Your Amti

Amti is best enjoyed with steamed rice, as its flavors perfectly complement the neutral taste of rice. Garnish the dish with chopped coriander leaves for a fresh touch. For those looking to complete the meal, consider a side of spicy pickle or crispy papad, which add exciting contrasts to the smooth texture of Amti.

If you are timing the cooking process, be sure to use a cooking timer for precision, especially when pressure cooking the tur dal.