Authentic Chana Dal Amti Recipe – Traditional Maharashtrian Dal

Last Updated on 4 months by Neha Deshmukh

Authentic Chana Dal Amti Recipe – Traditional Maharashtrian Dal

Introduction

There’s just something so comforting about a warm bowl of dal, isn’t there? And when it comes to Maharashtrian cuisine, Amti holds a special place in my heart. It’s a flavourful, tangy, and slightly sweet lentil soup that’s perfect with rice or puran poli. I first made this Chana Dal Amti when I was trying to recreate my aaji’s (grandmother’s) cooking, and honestly, it took a few tries to get it just right! But now, it’s a family favourite I’m so excited to share with you.

Why You’ll Love This Recipe

This Chana Dal Amti isn’t just delicious; it’s also surprisingly easy to make. It’s a wonderfully balanced dish – the earthy chana dal, the aromatic spices, and the subtle sweetness all come together beautifully. Plus, it’s a fantastic way to experience the authentic flavours of Maharashtra. It’s a hug in a bowl, really!

Ingredients

Here’s what you’ll need to make this comforting Chana Dal Amti:

• 1 cup chana dal (Bengal gram) – about 200g
• 3 cups water – 720ml
• ½ – 1 cup water (additional) – 120-240ml
• 2 tablespoons cooked chana dal – about 30g
• 1 small tomato, chopped
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 5-6 curry leaves
• 2 pinches asafoetida (hing)
• 1 teaspoon Kashmiri red chili powder
• 1 teaspoon Goda Masala
• 1 tablespoon chopped coriander leaves
• ½ teaspoon turmeric powder
• 2 teaspoons oil
• 1-2 teaspoons grated coconut (optional)
• Salt to taste

Ingredient Notes

Let’s talk about a few key ingredients to make sure your Amti turns out perfectly:

• Chana Dal: This is the star of the show! Make sure you use good quality chana dal. It should be bright yellow and free of any stones or debris.
• Goda Masala: This is a quintessential Maharashtrian spice blend. It’s what gives Amti its unique flavour. Every family has their own recipe, so the taste can vary slightly. You can find it at most Indian grocery stores, or even make your own (more on that in the FAQs!).
• Asafoetida (Hing): Don’t skip this! It adds a lovely savoury depth. A little goes a long way, so just a pinch or two is all you need.
• Regional Variations in Goda Masala: Goda Masala blends differ across Maharashtra. Some blends are sweeter, with more dried coconut and sesame seeds, while others are spicier. Feel free to adjust the amount to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the chana dal thoroughly under cold water. Then, soak it in 1 cup of water for 1-2 hours. This helps it cook faster and become nice and creamy.
2. Once soaked, drain the dal and transfer it to a pressure cooker. Add 3 cups of fresh water and cook for 6-7 whistles, or until the dal is tender and easily mashed.
3. Carefully strain the cooked dal, but don’t throw away the stock! We’ll need that. Also, set aside about 2 tablespoons of the cooked dal – this will help thicken the Amti later.
4. Now, let’s start the tadka (tempering). Heat the oil in a pan over medium heat. Add the mustard seeds and cumin seeds. Let them crackle and splutter – that’s when you know they’re ready!
5. Add the curry leaves, turmeric powder, red chili powder, and asafoetida. Sauté for just about 10 seconds, until fragrant. Be careful not to burn the spices!
6. Stir in the chopped tomatoes and cook until they soften, about 2-3 minutes.
7. Now, add the reserved cooked dal, the strained dal stock, and ½ cup of additional water. Bring the mixture to a gentle boil.
8. Season with the Goda Masala and salt. Simmer for 5-7 minutes, allowing the flavours to meld together.
9. If you’re using it, stir in the grated coconut.
10. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcook the dal! You want it to be tender, but not mushy.
• Adjust the amount of red chili powder to your spice preference.
• The tadka is key to the flavour of the Amti, so don’t rush it.
• If the Amti is too thick, add a little more water. If it’s too thin, simmer for a few more minutes.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your Goda Masala ingredients to ensure they don’t contain any animal products.
• Spice Level Adjustment: If you like things spicier, add a pinch of cayenne pepper or increase the amount of red chili powder. For a milder flavour, reduce the chili powder or omit it altogether.
• Festival Adaptations: Amti is often made during festivals like Makar Sankranti and Gudi Padwa. My aaji always added a little jaggery to the Amti during these celebrations for a touch of sweetness.

Serving Suggestions

Chana Dal Amti is incredibly versatile. Here are a few of my favourite ways to serve it:

• With a generous serving of fluffy steamed rice.
• Alongside puran poli – a sweet lentil-stuffed flatbread.
• With a side of bhakri (a rustic, millet-based flatbread).
• A simple side of papadums adds a nice crunch.

Storage Instructions

Leftover Amti can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours have had time to develop! You can also freeze it for up to a month.

FAQs

• What is Amti and how is it different from other dals? Amti is a specific type of Maharashtrian dal that’s characterized by its tangy and slightly sweet flavour, thanks to the use of Goda Masala. It’s typically thinner in consistency than other dals.
• Can I make Goda Masala at home? Absolutely! There are many recipes available online. It’s a bit time-consuming, but the flavour is worth it.
• What is the best way to adjust the spice level in this Amti? Start with a smaller amount of red chili powder and taste as you go. You can always add more, but you can’t take it away!
• Can I use a different type of dal if I don’t have Chana Dal? While Chana Dal is traditional, you can experiment with other dals like toor dal (split pigeon peas) or masoor dal (red lentils). The flavour will be different, but still delicious.
• How can I make this Amti ahead of time? You can cook the dal and prepare the tadka separately. Store them in the refrigerator and combine them just before serving.