How to make Tur Dal Amti

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split pigeon pea, Oil (ऑइल)

Cuisine : Maharashtrian

Course : Dals and Kadhis

Tur Dal Amti

The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

For more recipes related to Tur Dal Amti checkout Keoti Dal, Dal Dhokli, Dal Dhokli, Sabz Bahar Arhar Dal . You can also find more Dals and Kadhis recipes like Buttermilk Sambhar, Punjabi Kadhi, Methi Varan, Shengdanyachi Amti.

Tur Dal Amti Recipe Card

Tur Dal Amti

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Tur Dal Amti Recipe

  • Split pigeon pea (toor dal/arhar dal) 1 cup

  • Oil 2 tablespoons

  • Cumin seeds 1/4 teaspoons

  • Onion chopped 1 small

  • Green chillies slit 2

  • Asafoetida a pinch

  • Salt to taste

  • Jaggery (gur) grated 1 teaspoon

  • Tamarind pulp 2 teaspoons

  • Red chilli powder 1/2 teaspoon

  • Goda masala 1/2 teaspoon

  • Fresh coriander leaves chopped 1 tablespoon

  • Scraped coconut 1 tablespoon


Step 1

Pressure-cook the dal with two cups of water for three to four whistles. Open the lid when the pressure has reduced. Mash with back of a round ladle.

Step 2

Heat oil in a deep pan. Add cumin seeds and sauté. When they begin to change colour add onion, green chillies and asafoetida and sauté till lightly browned.

Step 3

Add the cooked dal and two cups of water. Mix well and bring to a boil.

Step 4

Lower the heat, add salt, jaggery, tamarind pulp, red chilli powder and goda masala and simmer for four to five minutes.

Step 5

Garnish with coriander leaves and coconut and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.