Amti: The Beloved Maharashtrian Dal You Need To Try

As the evening sets in and families gather around the dinner table, the comforting aroma of home-cooked meals fills the air. In Maharashtrian households, one dish that often makes an appearance is Amti. While dal is a staple across India, Amti offers a unique twist with its runnier consistency, spicy kick, and eclectic blend of flavours. It’s a beloved dish that holds a special place in the hearts of those who have grown up with its taste. Amti is more than just food; it’s a tradition, a warm hug in a bowl, and a testament to the rich culinary heritage of Maharashtra. Let's explore this essential part of Maharashtrian cuisine and learn how to make a traditional Amti that will surely become a favourite at your dinner table. 

Recipe: Traditional Maharashtrian Aamti 


1 cup Toor dal (pigeon peas), soaked and pressure cooked with a pinch of turmeric powder 

1 tablespoon oil 

1 teaspoon cumin seeds 

1 medium onion, chopped 

2 green chillies, slit 

1/4 teaspoon asafoetida (hing) 

Salt to taste 

1 teaspoon jaggery (gur), grated 

1 teaspoon tamarind pulp 

1/2 teaspoon red chilli powder 

1/2 teaspoon goda masala 

1 teaspoon fresh coriander leaves, chopped 

1 tablespoon fresh coconut, scraped 


Start by soaking the toor dal for at least 30 minutes. Then, pressure cook it with a pinch of turmeric powder until it is soft and mushy. Set it aside.  

In a non-stick pan, heat the oil over medium heat. Once the oil is hot, add the cumin seeds and let them splutter. This releases their flavour into the oil.  

Add the chopped onion, green chillies, and asafoetida to the pan. Mix and sauté these ingredients until the onions turn light brown. This forms the base of your Amti and ensures a depth of flavour. 

Add the cooked toor dal to the pan along with 2 cups of water. Stir well to combine and bring the mixture to a boil. This helps in integrating the flavours of the sautéed ingredients with the dal. 

Once the mixture is boiling, add salt, grated jaggery, tamarind pulp, red chilli powder, and goda masala. Stir well to ensure that all the spices and seasonings are evenly distributed. Let the Amti simmer for 4-5 minutes to allow the flavours to meld together. 

Finally, add the chopped coriander leaves and scraped coconut to the Amti. Mix well to incorporate these fresh ingredients, which add a burst of flavour and texture. 

Serve the Amti hot, garnished with a sprig of coriander. This dish pairs perfectly with steamed rice (bhaat) and a dollop of ghee, creating a hearty and satisfying meal.