Chincha Gulachi Amti

For most Maharashtrians this is a comfort dish that they enjoy with steamed rice topped with a dollop of homemade ghee. And do remember to garnish it with fresh coriander leaves for that extra flavour.

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Chincha Gulachi Amti


Main ingredients Split pigeon peas (toor dal), Tamarind (chinch) pulp, Jaggery (gul), Asafoetida, Mustard seeds, Green chillies, Curry leaves, Turmeric powder, Goda masala, Fresh coriander leaves
Cuisine Maharashtrian
Course Dals and kadhis
Prep time 35-40 minutes
Cook time 10-15 minutes
Serve 4
Taste Tangy
Level of cooking Easy
Others Vegetarian


  • 2 cups cooked split pigeon peas (toovar dal)
  • 3 tablespoons tamarind (chincha) pulp
  • 1 tablespoon chopped jaggery (gul)
  • 2-3 tablespoons oil
  • ¼ teaspoon asafoetida (hing)
  • 1 teaspoon mustard seeds
  • 2-3 green chillies, chopped
  • 10-15 curry leaves
  • ¼ teaspoon turmeric powder
  • Salt to taste
  • 1 tablespoon goda masala
  • 2 tablespoons chopped fresh coriander leaves
  • Steamed ambe mohar rice for serving


  1. Heat oil in a kadai, add asafoetida and mustard seeds. Once the seeds start to splutter, add green chillies and curry leaves mix and sauté for a few seconds.
  2. Add cooked dal and mix. Add turmeric powder, salt and goda masala and mix.
  3. Add jaggery and 3 cups water and mix well. Add tamarind pulp and mix.
  4. Cook on medium heat for 4-5 minutes. Add coriander leaves and mix well.
  5. Transfer into a serving bowl and serve hot with steamed ambe mohar rice.