When it comes to Indian comfort food, dal is a cornerstone dish that varies beautifully from region to region. One of Maharashtra's proudest versions is Amti dal—a sweet, tangy, and slightly spicy lentil curry that's as humble as it is deeply flavorful. What makes Maharashtrian Amti special is its unique balance of jaggery and tamarind, giving it a distinctive contrast of flavors that hits every note. It’s one of those simple, soulful dishes that can transform an ordinary meal into something memorable.
Whether you’re just getting into Indian cooking or are looking for new dinner recipes to try out, Amti dal is a must. It uses toor dal (split pigeon peas), which cooks down into a smooth, velvety texture, perfectly absorbing the tamarind’s tang and the earthy spice blend known as goda masala. It’s traditionally eaten with plain steamed rice—what many in India lovingly call dal chawal. But don’t be fooled by its simplicity—Amti is nuanced, nourishing, and deeply rooted in home-style Maharashtrian cuisine.
Maharashtrian Amti Dal with Tamarind
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine Indian
Pressure cooker or Instant Pot Ideal for cooking toor dal quickly and evenly. You can also use a pot, but cooking time will be longer.
Medium saucepan or kadhai For tempering the spices and finishing the dal.
Ladle or large spoon To stir and serve the dal.
Knife and Cutting Board For prepping onion, chili, and herbs.
Small bowl To mix tamarind paste or soak jaggery, if it’s in a solid form.
For the Dal
- 1 cup toor dal split pigeon peas, rinsed and soaked for 30 minutes
- 3 cups water
- 1/2 tsp turmeric powder
- Salt to taste
For the Tempering
- 1 tbsp oil or ghee for extra richness
- 1/2 tsp mustard seeds
- 1/4 tsp cumin seeds
- 1 pinch asafoetida hing
- 8-10 curry leaves
- 1 green chili slit
- 1 small onion finely chopped (optional but traditional)
- 1/2 tsp ginger paste
- 1/2 tsp garlic paste
For Flavor
- 1 1/2 tsp goda masala Maharashtrian spice mix; substitute with garam masala if unavailable
- 1 tbsp tamarind pulp or to taste
- 1 tbsp jaggery or brown sugar
- 1/4 tsp red chili powder
- Chopped fresh cilantro for garnish
Cook the Dal
Rinse the toor dal thoroughly and soak it for about 30 minutes if you have time. This helps it cook faster and more evenly. Pressure cook the dal with turmeric and 3 cups of water for 2–3 whistles (or 12–15 minutes in an Instant Pot on manual mode). If you're cooking on the stovetop, it may take 40–45 minutes. Once done, mash the dal lightly with a spoon or whisk until it’s smooth.
Prepare the Tempering
In a saucepan, heat oil or ghee. Add mustard seeds and let them pop. Then add cumin seeds, asafoetida, curry leaves, green chili, chopped onion, and sauté for 2–3 minutes until onions are lightly golden. Add the ginger and garlic paste and cook for another minute until the raw smell goes away.
Add Flavorings
Stir in the goda masala, chili powder, tamarind pulp, and jaggery. Cook this mixture for 2 minutes so that the flavors bloom and blend well.
Combine with Dal
Add the cooked and mashed dal to the pan. Mix everything well and add water if needed to reach your desired consistency—Amti is usually thinner than Daal Fry. Let it simmer for 5–7 minutes so the flavors meld beautifully.
Garnish and Serve
Finish with chopped cilantro and serve hot with steamed rice, a drizzle of ghee, and maybe a papad on the side.
What to Serve With Maharashtrian Amti
Amti is traditionally served with hot steamed rice, which makes the ideal pairing thanks to its ability to soak up the flavorful dal. For a full Maharashtrian meal, consider these accompaniments:
- Steamed Rice: Perfectly complements the thin, tangy texture of Amti.
- Bhakri or Chapati: If you prefer flatbreads over rice.
- Papad and Pickles: For crunch and a burst of sour heat.
- Simple stir-fried vegetables: Dishes like cabbage sabzi or batata bhaji work great on the side.
- Daal Khichdi Recipe: If you're craving a one-pot comfort meal, khichdi makes an excellent follow-up dish using leftover dal.
Want to add a regional twist to a thali-style dinner? Pair your Amti with Daal Baati for a cross-cultural combination or serve alongside Dal Chawal Recipe if you're going for full-on comfort food vibes.
Frequently Asked Questions
1. What type of dal is best for Amti?
Toor dal (split pigeon peas) is the traditional choice for Maharashtrian Amti. It cooks down to a smooth, creamy texture and absorbs spices beautifully. While moong dal or masoor dal can work, they won’t provide the same body and depth of flavor.
2. Can I use store-bought tamarind paste?
Yes, store-bought tamarind paste works well and saves time. Just make sure to adjust the quantity since some pastes are more concentrated than others.
3. Is goda masala necessary?
Goda masala is what gives Amti its signature taste. If you can't find it, you can substitute with garam masala, but the flavor profile will be slightly different—less smoky and more aromatic.
4. Can I make Amti in advance?
Absolutely! In fact, the flavors deepen as it sits. It can be made ahead and stored in the fridge for up to 3 days. Reheat with a splash of water if it thickens.
5. Is this dish spicy?
Amti is not very spicy by design. The green chili and chili powder provide just a mild kick, while the jaggery and tamarind mellow everything out. It’s very kid-friendly and customizable to your heat preference.
