Authentic Maharashtrian Amti Recipe – Green Peas & Kokum Dal

Last Updated on 2 months by Neha Deshmukh

Authentic Maharashtrian Amti Recipe – Green Peas & Kokum Dal

Introduction

There’s just something so comforting about a warm bowl of dal, isn’t there? And when it’s a flavourful, tangy Maharashtrian Amti, well, that’s a whole other level of deliciousness! I remember the first time my aaji (grandmother) made this for me – the aroma of the kokum and spices filled the entire house. It’s a taste of home, and I’m so excited to share this authentic green peas and kokum dal recipe with you. It’s a little bit different from your everyday dal, and trust me, it’s worth the extra effort!

Why You’ll Love This Recipe

This Amti isn’t just a meal; it’s an experience. It’s a beautiful balance of sweet, sour, and spicy, all in one bowl. The kokum gives it a unique tanginess that you won’t find in other dals, and the green peas add a lovely freshness. Plus, it’s a relatively easy recipe to make, perfect for a weeknight dinner or a special occasion. You’ll love how satisfying and wholesome this dal is!

Ingredients

Here’s what you’ll need to make this delicious Maharashtrian Amti:

• 1 tablespoon coriander seeds
• 0.5 tablespoon cumin seeds
• 0.5 teaspoon shahi jeera (black cumin seeds)
• 2 cloves
• 0.25 inch cinnamon piece
• 0.75 cup green split peas
• 1 teaspoon salt
• 0.5 cup chopped onion
• 1.25 teaspoon amti masala
• 0.25 teaspoon turmeric powder
• 0.5 teaspoon red chili powder
• 1 teaspoon jaggery
• 2 pieces kokum
• 1 sprig curry leaves
• 0.5 teaspoon mustard seeds
• 0.5 teaspoon cumin seeds
• 0.125 teaspoon asafoetida
• 1 teaspoon chopped green chili
• 1 tablespoon coriander leaves
• 3.5 cups water
• 1 tablespoon olive oil

Ingredient Notes

Let’s talk about a few key ingredients that make this Amti special:

• Kokum: This is the star of the show! Kokum adds a wonderful sourness that’s characteristic of Maharashtrian cuisine. You can find it in most Indian grocery stores, either as whole dried pieces or as a concentrate. If using dried kokum, soak it in warm water for about 20-30 minutes before adding it to the dal.
• Amti Masala: This spice blend is essential for that authentic Amti flavour. You can find pre-made Amti Masala in Indian stores, or you can make your own (there are tons of recipes online!). Each brand has a slightly different flavour profile, so feel free to experiment.
• Shahi Jeera (Black Cumin Seeds): These little seeds have a more intense, earthy flavour than regular cumin. They add a lovely depth to the Amti. If you can’t find shahi jeera, you can substitute with regular cumin seeds, but the flavour won’t be quite the same.
• Split Peas (Dal): While this recipe specifically calls for green split peas, you can also use other types of dal like toor dal (split pigeon peas) or moong dal (split yellow lentils) depending on your preference and regional variations. My aunt always uses toor dal for a slightly thicker Amti.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the spice powder. Dry roast the coriander seeds, cumin seeds, shahi jeera, cloves, and cinnamon in a skillet over medium heat for about a minute, until fragrant. Be careful not to burn them! Let them cool completely, then grind them into a fine powder.
2. Now, let’s cook the dal. Pressure cook the split green peas with 2 cups of water for 4 whistles (about 20 minutes). Once the pressure has released, set aside.
3. Heat the olive oil in a pot over medium heat. Add the mustard seeds and cumin seeds. Wait until the mustard seeds start to pop – that’s when you know they’re ready! Then, add the curry leaves and sauté for a few seconds until fragrant.
4. Add the chopped onions and green chilies to the pot. Fry for about 6 minutes, or until the onions soften and turn golden brown.
5. Stir in the turmeric powder, asafoetida, salt, red chili powder, and amti masala. Cook for another minute, stirring constantly, to bloom the spices. This step is key for developing the flavour!
6. Add the cooked split peas, the remaining 1.5 cups of water, kokum pieces, and jaggery to the pot. Bring to a simmer and cook for 5-10 minutes, allowing the flavours to meld together.
7. Finally, adjust the seasoning to your liking. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t skip the roasting step for the spices! It really enhances their flavour.
• If you’re using dried kokum, remember to soak it beforehand.
• Taste as you go and adjust the spice level and sweetness to your preference.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustment: If you like it spicier, add more red chili powder or a pinch of cayenne pepper.
• Festival Adaptations: During Ganesh Chaturthi, many families add a touch of coconut milk to the Amti for a richer, more festive flavour. My mom always does this!

Serving Suggestions

Amti is best served hot with a side of fluffy rice or warm roti. It also pairs well with a simple vegetable side dish like bhaji (stir-fried vegetables). A dollop of ghee on top never hurts either!

Storage Instructions

Leftover Amti can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavours have had time to develop!

FAQs

• What is Amti and how is it different from other dals? Amti is a traditional Maharashtrian dal that’s characterized by its tangy flavour, thanks to the use of kokum. Unlike other dals, it’s often made with a specific spice blend called Amti Masala.
• Can I use dried Kokum instead of fresh? Yes, absolutely! Just soak the dried kokum in warm water for 20-30 minutes before adding it to the dal.
• Where can I find Amti Masala? You can find Amti Masala in most Indian grocery stores. If you can’t find it, you can try making your own using a recipe online.
• Can I adjust the sweetness level with the jaggery? Definitely! Start with 1 teaspoon of jaggery and add more to taste.
• What is Shahi Jeera and can I substitute it? Shahi Jeera is black cumin seeds. If you can’t find it, you can substitute with regular cumin seeds, but the flavour won’t be quite as intense.