How to make Solapuri Amti -
Highly flavourful and spicy this dal preparation is popularly made in the city of Solapur and hence its name
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split pigeon peas (toovar dal), Oil (ऑइल)
Cuisine : Maharashtrian
Course : Dals and Kadhis
For more recipes related to Solapuri Amti checkout Dal Fry - SK Khazana, Sambhar-SK Khazana. You can also find more Dals and Kadhis recipes like Sabut Moong ki Kadhi Jeerya Miryachi Kadhi Yellow Dal Dal Chenchki
Solapuri 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 : 16-20 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Solapuri Amti Recipe
Split pigeon peas (toovar dal) , cooked 2 cups
Oil 2 tablespoons
Mustard seeds 1 teaspoon
Cumin seeds 1/2 teaspoon
Asafoetida 1/4 teaspoon
Curry leaves 10-12
Garlic , crushed 10-12 cloves
Tomatoes , chopped 2 medium
Salt to taste
Red chilli powder 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Kala masala 1 teaspoon
Kanda lasun masala 2 teaspoons
Fresh coriander leaves , chopped 3 tbsps + to garnish
Fresh coconut , scraped 2 tablespoons
Steamed rice to serve
Method
Step 1
Heat oil in a deep non-stick pan, add mustard seeds and cumin seeds and sauté till the seeds splutter. Add asafoetida and curry leaves and mix well.
Step 2
Add garlic and sauté till brown. Add tomatoes and mix well. Add salt, mix and cook for 3-4 minutes or till the tomatoes turn pulpy.
Step 3
Add red chilli powder, turmeric powder, kala masala and kanda-lasoon masala and mix well.
Step 4
Add cooked toor dal and mix well. Add 1 cup water, mix and cook for 4-5 minutes.
Step 5
Add coriander leaves and coconut and mix well. Switch the heat off.
Step 6
Transfer into a serving bowl, garnish with coriander leaves and serve hot with steamed rice.
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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 www.sanjeevkapoor.com 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.
