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
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 Tomato Saar - SK Khazana Vegetable Kadhi Tur Dal Amti Jain Moong Ni Kadhi
Tur Dal 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 : 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
Method
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.
Nutrition Info
Calories : 1049 Kcal
Carbohydrates : 135.1 gm
Protein : 46.5 gm
Fat : 35.8 gm
Other : Fiber- 21.9gm
Most Visited Recipes
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.
