How to make Amti -

A popular Maharashtrian dal with a sweet and sour flavour.

Sanjeev Kapoor

This recipe is from the book Cooking with Olive Oil.

Main Ingredients : Split pigeon peas, Tamarind pulp (इमली का पल्प )

Cuisine : Maharashtrian

Course : Dals and Kadhis

For more recipes related to Amti checkout Dal Dhokli, Dal Lucknowi, Sambhar, Sambhar . You can also find more Dals and Kadhis recipes like Amti Kadhai paneer Restaurant Style Lahori Dal Tomato Saar


Amti Recipe Card


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. 

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Amti Recipe

  • Split pigeon peas soaked 1 cup

  • Tamarind pulp

  • Turmeric powder 1/4 teaspoon

  • Olive oil 1 1/2 tablespoons

  • Curry leaves 5-6

  • Mustard seeds 1 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Salt to taste

  • Tamarind pulp 2 tablespoons

  • Jaggery (gur) grated 1 tablespoon

  • Goda masala 1 teaspoon


Step 1

Pressure cook toovar dal with two cups of water and turmeric powder till three whistles are given out.

Step 2

Heat olive oil in a kadai (wok) .Add curry leaves, mustard seeds and red chilli powder. Lower heat and once the seeds splutter add the cooked toovar dal. Stir briskly to mix well.

Step 3

As the dal begins to boil add salt, tamarind pulp and jaggery. Stir in one cup of hot water and let the dal boil for six to eight minutes. Add goda masala and adjust consistency as per personal choice. Continue to simmer the dal for three to four minutes.

Step 4

Serve hot with chapati (type of Indian bread) or rice.

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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.