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Aiyo! Amti, My Heart Goes Dhak Dhak For You!

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Chef Curry Do’pyaza

Aiyo! Amti, My Heart Goes Dhak Dhak For You!

Namaste, my lovely foodies! Kem cho? Kai zhala? Chef Curry Do’pyaza here, back with another recipe that’ll make your taste buds sing a Bollywood tune! Today, we’re diving deep into the flavorful world of Amti, a classic Maharashtrian lentil dish that’s as comforting as a warm hug on a rainy day.

Amti isn’t just a dish; it’s an emotion. It’s the taste of home, the aroma that fills the air during Ganesh Chaturthi, Diwali, and even just a regular Tuesday when you need a little pick-me-up. In many Maharashtrian families, Amti is a staple, a testament to simple ingredients transformed into something truly special. It’s often served during auspicious occasions and family gatherings, bringing everyone together with its deliciousness.

A Little Trip Down Memory Lane

Amti has been around for ages, passed down through generations. Its origins are humble, born from the need to create a flavorful and nutritious meal using simple lentils and spices. Every family has their own special twist, their secret ingredient that makes their Amti unique. I learned my version from my Aaji (grandmother), and now I’m sharing it with you!

Let’s Get Cooking!

Preparation Time: 15 minutes
Cooking Time: 30 minutes

What You’ll Need (Ingredients):

  • 1 cup Toor Dal (Split Pigeon Peas)
  • 4 cups Pani (Water)
  • 1 tbsp Tel (Vegetable Oil)
  • 1 tsp Rai (Mustard Seeds)
  • 1/2 tsp Hing (Asafoetida)
  • 1/2 tsp Haldi (Turmeric Powder)
  • 1-2 Sukhi Lal Mirch (Dry Red Chillies), broken into pieces
  • 1 inch Adrak (Ginger), grated
  • 1-2 Hari Mirch (Green Chillies), slit lengthwise
  • 1 tbsp Goda Masala (Maharashtrian Sweet Spice Blend) – If you don’t have it, you can use a mix of garam masala, coriander powder, and a pinch of sugar
  • 1 tbsp Jaggery (Gud) or Sugar
  • 1 tbsp Tamarind Pulp (Imli) – Soak a small ball of tamarind in warm water and squeeze out the pulp
  • Salt to taste
  • Fresh Hara Dhaniya (Cilantro), chopped for garnish

Step-by-Step Instructions:

  1. Wash and Soak: Wash the toor dal thoroughly under running water. Then, soak it in 2 cups of water for about 15 minutes. This helps it cook faster and become nice and creamy.

  2. Cook the Dal: In a pressure cooker or a pot, add the soaked dal along with 2 more cups of water, a pinch of haldi (turmeric), and a drop of tel (oil). If using a pressure cooker, cook for 3-4 whistles. If using a pot, bring it to a boil, then reduce the heat and simmer until the dal is soft and mushy (about 20-25 minutes).

  3. Temper the Spices: While the dal is cooking, let’s get the tempering ready. Heat tel (oil) in a pan. Add rai (mustard seeds) and let them splutter. Then, add hing (asafoetida), sukhi lal mirch (dry red chillies), and grated adrak (ginger). Sauté for a few seconds until fragrant.

  4. Combine and Simmer: Pour the tempering into the cooked dal. Add the hari mirch (green chillies), goda masala (or your spice mix), jaggery (or sugar), and tamarind pulp. Mix well.

  5. Season and Simmer: Add salt to taste. Bring the Amti to a gentle simmer and let it cook for another 5-7 minutes, allowing all the flavors to meld together beautifully.

  6. Garnish and Serve: Garnish with fresh hara dhaniya (cilantro). Serve hot with steamed rice or roti.

Chef Curry’s Top Tips:

  • Adjust the sweetness: The amount of jaggery (gud) or sugar depends on your preference. Start with a little and add more to taste.
  • Tamarind is key: Don’t skip the tamarind pulp! It adds a lovely tang that balances the sweetness and spice.
  • Fresh is best: Use fresh ingredients whenever possible for the best flavor.
  • Don’t overcook the dal: Overcooked dal can become too mushy.

Cooking It Your Way:

  • Gas Stove: Follow the instructions above.
  • Induction Stove: Same as gas stove.
  • Pressure Cooker: As mentioned in the instructions, cook the dal for 3-4 whistles.
  • Slow Cooker/Crockpot: You can cook the dal in a slow cooker on low for 4-6 hours. Add the tempering in the last hour.
  • Microwave: Not recommended for this recipe as it is best cooked slowly to meld the flavours.

Nutritional Information (Approximate, per serving):

  • Calories: 250-300
  • Protein: 15-20g
  • Carbohydrates: 40-50g
  • Fat: 5-10g

Serving Suggestions:

Amti is fantastic with:

  • Steamed rice and a dollop of ghee (clarified butter)
  • Roti or Bhakri (Maharashtrian flatbread)
  • Accompanied by a sabzi (vegetable dish) and koshimbir (salad) for a complete meal
  • Papad (thin, crispy flatbread) for that extra crunch

Time to Get Cooking!

So there you have it, my friends! A simple yet incredibly flavorful Amti recipe that’s sure to become a family favorite. Try it out at home, put your own spin on it, and share the joy with your loved ones. Remember, cooking is all about love and sharing.

Happy cooking, and until next time, keep those pots simmering!