This post is dedicated to Mumbai, that bustling joyous hardworking capital of Maharashtra. This week saw the 10th anniversary of 26/11 – an attack that tried but failed to bring down this resilient metropolis, for many who love her, the heart of India. Terror attacks, floods, protest marches and violent riots, Mumbai has seen them all, and yet has somehow picked herself up and got going again, after each calamity. How better can a food blogger honor her than by dedicating to Mumbai, this post on a typical Maharashtrian Amti Dal with Goda Masala.
Before you ask me why I call it Amti Dal, when Amti would suffice, it’s because many of us may not recognise Amti, but all or most of us know what Dal is. (And another compelling reason, well, the bloggers nemesis, SEO. But lets not talk much about that!). Amti, however, as I understand it, is a little thinner than a North Indian dal, and apart from being seasoned with spices and condiments, also has tangy flavours from kokum or tamarind. But, as Kaumudi Marathe explains in ‘The Essential Marathi Cookbook’ its not such a simple definition. Kadhi, buttermilk thickened with gram flour, she says, is actually an amti and some people call thick amti as varan (which is usually the thick dal from split pigeon peas or other split lentils).
After much serious reading, I’ve concluded that this Maharashtrian Amit Dal with Goda Masala, is in fact an amti, not very thick, seasoned with spices, flavoured with kokum and jaggery and also with the traditional Maharashtrian Goda Masala, a bit of coconut too, and therefore as authentic a recipe from Maharashtra’s cuisine as I could identify.
The Goda Masala in this recipe is store bought. I wanted to make it from scratch but needed to get Dagad Phool /Patthar Phool/ Stone Flowers/Rock Flowers, as well as Nagkesar/ Cassia buds both of which were required in the recipe I tracked down. Of course there are many recipes for making Goda Masala, but I had to freeze on what felt most authentic to me. As this post on ‘Maharashtrian Amti Dal with Goda Masala’ had to be published before the month end for the Sshh Group Maharashtrian cuisine theme, and as the Stone flowers would be delivered too late for that, I had to give up at least at present, the plan for homemade Goda masala.
This Maharashtrian Amti Dal with Goda Masala is of course only one small dish from Maharashtra’s vast culinary collection, what with its different regional cuisines including from Konkanastha Brahman, Saraswat Brahman, Maratha, Kayastha, Koli fishing and boating community, Konkani Muslims and Malvani Muslims, East Indian Christians, Bene Israeli Jews, Kolhapuri, Konkani and more.
The Amti may be made with just Tuvar dal, but I have gone for a Five Lentil one – Pach Dalinchi Amti as detailed in The Essential Marathi Cook Book that I mentioned above. I have deviated from the recipe in the book though, not only in the quantities and proportions, but by adding coconut as well as goda masala. The flavours were amazing. I had it with rice and ghee and a dry bhindi sabzi, but it would be good with roti too. This recipe would make for a great slow cooked amti, but instead I soaked the dals for an hour and then pressure cooked it. After that it took only a short time to make. Remember to soak the kokum in warm water so that its easy to crush it and add it to the dal as in the instructions below. Onions and/ or jaggery may be omitted if you choose.
The theme for the Shh Cooking Secretly Challenge Group, for November, is Maharashtra’s cuisine. We have been making our way thought one Indian State after another, cooking our way through. As usual, each of us was partnered with another and we exchanged the names of 2 ingredients suitable to that months theme. My partner Archana Gunjikar Potdar suggested simple ones: chilli and oil, and that gave me a lot of scope to choose what I should make and write about. As I wanted to make something typical to the State, I decided finally on the Maharashtrian Amti Dal with Goda Masala. I posted the image of the dish on our FB Group, and the others had a hard time guessing the 2 ‘secret’ ingredients, though of course they finally got it right! Its difficult to guess ingredients like oil and salt!
Archana blogs at The Mad Scientists Kitchen (don’t you love that name? I do!). When you visit her site, you will see that it has a lovely collection of recipes from Indian as well as World cuisine. Check out her delicious looking Qorma-E-Sabzi and the Sugar Free Dates Rolls, to start with! For this theme, I suggested Tamarind and salt as Archana’s secret ingredients, and she turned out this Chinch Gula Chi Bhendi Bhaji. Not your simple Bhendi ki sabzi, this easy stir fry has all the typical Maharashtrian ingredients of goda masala, tamarind, coconut and peanut powder, raising it to a very special curry indeed.
Making the Maharashtrian Amti Dal with Goda Masala, 5 types of Lentils, tempered with mustard, turmeric, asafoetida and curry leaves, and Seasoned with kokum and coconut:
You may like to try other Lentil based recipes from my blog:
Arhar ki Khatti Dal Lucknowi with Peanuts
Kothavarangai Paruppu Usili -Cluster Beans Dal paste Curry
Maharashtrian Amti Dal with Goda Masala and Kokum
Ingredients
- ¼ cup Thowar dal /split Pigeon pea lentils
- ¼ cup Split Green moong dal /split Green Gram lentils
- ¼ cup Split Red masoor dal /split Red lentils
- 1 tablespoon Split Channa dal /split Bengal gram lentils
- 1 tablespoon Split Urad dal /split Black Gram lentils
- 3 cups water for pressure cooking plus extra for pre-soaking
- 2-3 kokum shells /Garcinia Indica
- 2 teaspoons warm water for soaking the kokum
- 1-2 Green chillies sliced
- ¼ cup Onions sliced small (one small onion)
- 2- 3 teaspoons Goda Masala (I used store-bought)
- ½ tablespoons jaggery powdered
- 1.5 tablespoons coconut grated
- 1 tablespoon sesame oil
- ½ teaspoon Mustard seeds
- 1 pinch asafoetida
- ¼ teaspoon haldi
- 5-6 curry leaves shredded
- 1 tablespoon cilantro/ coriander leaves /Dhania leaves. minced. For garnish
- ½ teaspoon salt or to taste
Instructions
- Wash, rinse and soak the dal in enough water to cover it for about 1 cm above the surface of the dal. Soak for at least 1 hour. Drain the water, rinse and pressure cook the dal in about 3 cups of water, for 2 whistles. Allow the cooker to cool by itself. Lightly mash the cooked dal and set aside till required.
- Preparation: Soak the kokum in 2 spoons of warm water for at least 15 minutes. Do not discard the water after soaking, as we are going to add it to the dal. Slice onions, chillies, mince coriander leaves and curry leaves. Grate the coconut and powder the jaggery.
- Heat oil. Add mustard seeds, and after they crackle, asafoetida and haldi, sauté for 10 seconds. Add curry leaves. Add green chilli, let it scald. Add the onion slices, sauté for 2-3 minutes till they begin to darken.
- Add the cooked dal, and if it is thick, add ½ cup of water and stir it in. Bring the dal to a boil and then reduce the heat and simmer for 2 minutes.
- Add the seasonings one by one and stir, goda masala, jaggery powder, grated coconut. Crush the soaked kokum and add it with its water. Add salt, stir, taste and add a little more of the seasonings Simmer the dal for about 10 minutes, stirring frequently to make sure it does not catch at the bottom of the pan. Remove from the heat, garnish with coriander leaves and serve with hot rice, ghee, sabzi.
Sasmita Sahoo Samanta says
March 11, 2019 at 19:50Amti dal looks delicious !!! goes as a lovely combo with piping steamed rice . Love to use the homemade goda masala for this 🙂 Lovely post here
Sujata Shukla says
March 12, 2019 at 11:36Glad you liked the post, Sasmita. Im trying out more recipes with goda masala, I love the flavour!
Priya says
March 9, 2019 at 23:53Thiugh i have had dals (gujju version and naharashtrian ones) with kokum, i have never used it as an ingredient…bookmarking your recioe…got to make it soon
Sujata Shukla says
March 12, 2019 at 11:44I really liked this Dal, Priya. Ive started using both kokum and goda masala in my cooking on a regular basis.
Seema Doraiswamy Sriram says
January 3, 2019 at 20:35Look at the post now, Sorry, it must be drool covered now. Amti is such a big comfort. I love the recipe each time i make it.
Sujata Shukla says
January 4, 2019 at 11:15Ha ha! Thank you, Seema. It is, isn’t it. Easy to make and so delicious.
poonampagar says
December 25, 2018 at 19:21Amti looks so comforting di ! Aamti bhaat and tup is such a comfort food.
Sujata Shukla says
December 25, 2018 at 20:28Thank you, Poonam. For me it was totally new. Had to read up a bit to understand what Amti is, and then source the ingredients like the goda masala. The dal was delicious!
Priya Satheesh says
December 23, 2018 at 12:33Recently tasted this dal in my friend’s place and loved it.. Thanks for sharing.. will try soon!
Sujata Shukla says
December 23, 2018 at 20:12Thank you Priya! It has great flavour!
Veena Krishnakumar says
December 23, 2018 at 10:50wow….so many variations for the mixed dal. The addition of goda masala will make it flavourful and delicious
Sujata Shukla says
December 23, 2018 at 20:12Thank you, Veena! This has now become a favourite with me.
jayashreetrao says
December 18, 2018 at 13:52These days I often make mixed dal. This one looks delicious with that goda masala in it. Shall try it sometime.
Sujata Shukla says
December 21, 2018 at 12:37Thank you, Jayashree! I am planning a few more recipes with good masala and kala masala, I liked this dal so much!
Anu Kollon says
December 17, 2018 at 05:45this is such a healthy dish with so many varieties of dals in it. I am sure it would have been delicious as well with a bowl of rice.
Sujata Shukla says
December 17, 2018 at 12:00Thank you Anu! It is a very flavorful dal!
Batter Up With Sujata says
December 13, 2018 at 22:55Amti dal looks so inviting. First time bought a packet of kokum from Pune. Used and loved the taste. Now I will try your dal with aloo and begun bhaja. Ah I can imagine the heavenly taste. Thanks for sharing
Sujata Shukla says
December 14, 2018 at 21:01Amit with aloo begun bhaja, sounds like Heaven, Sujata Roy!
Batter Up With Sujata says
December 15, 2018 at 13:57Exactly 😀
Aruna says
December 13, 2018 at 12:02Amti Bhaat with Tup (ghee) and some fried potato on the side is just what a perfect weekend meal looks like. I love that you have used a mix of dals to make the Amti.
Sujata Shukla says
December 13, 2018 at 13:07Oooh! Fried potatoes. Now why didn’t I think of that! Next time for sure, when I make Amti again.
Ashima Goyal Siraj says
December 12, 2018 at 18:50I love mixed dal recipes and your combinations sounds delicious! also kokum, jaggery, and coconut… I definitely have to try some amti 🙂 I miss cooking with kokum… I used to love its flavour in curries and also the sol kadhi but I can’t find kokum here in the market… wondering if turmeric can be used instead?
Sujata Shukla says
December 13, 2018 at 13:06Thank you Ashima. You can use tamarind extract instead of kokum, for curries. For sol kadhi – the colour, look and flavour would of course not be the same if you use a kokum substitute.
Renu Agrawal Dongre says
December 11, 2018 at 23:13A very delicious anti indeed. You have used all the typical Maharashtrian flavours of goda masala , coconut and jaggery to sweeten a bit. Yum.
Sujata Shukla says
December 13, 2018 at 13:05Thank you Renu! This turned out to be a very tasty dish
Vidya Narayan says
December 11, 2018 at 22:24Sujataji, lets trade some dagad phool for the books, shall we? Haha. I have been born and brought up in Mumbai and ate Sambar at home with as much enthusiasm as an Amti. Love all the Amti versions with and without goda masala. I tend to add a bit extra jaggery for the sweet taste with bhakris. Somehow the simple recipes always touch your heart!
Sujata Shukla says
December 13, 2018 at 13:04Thats a great idea Vidya! But only if I can bear to part with any of my books. I hoard them like a miser! Thank you for the kind words.
themadscientistskitchen says
December 11, 2018 at 15:57How come my comment not come through? Anyway thank you for choosing to make amti as I believe it is the backbone of Maharashtrian cuisine. You have done a wonderful job. If you remember we were discussing goda masala and kala masala. MasterChef at home has said the 2 are the same and the only reason it is called kala is because it is black and goda because jaggery bring out flavours. The variation are something endorse ( she does not cook as much now but she used to) .
Thanks you for the kind words about me and my blog. You have made my day.
Sujata Shukla says
December 13, 2018 at 13:02Thank you Archana for the nice words. Earlier comment not coming through – happens in blogs sometimes! About goda masala and kala masala, well I have quoted what the author of the book said! And I did get two different spice mixes online, one for each of these. Should try both out to see if I feel much of a difference in taste.
Shobha says
December 11, 2018 at 07:14What a lovely color.. looks so yummy.
Sujata Shukla says
December 13, 2018 at 13:02Thank you so much, Shobha!
Priya Suresh says
December 10, 2018 at 18:44Amti dal looks absolutely comforting with different flavours.. Am yet to cook with goda masala. Am sure this dal will definitely please anyone’s tastebuds easily. Thanks for sharing this fabulous dish.
HMB Support says
December 10, 2018 at 20:16Thank you Priya! I’m going to try more recipes with Goda Masala
prathimashivraj says
December 8, 2018 at 00:08Amti looks delicious.. Can feel the flavour of masala, can finish whole bowl with hot piping rice n dollop of ghee
Sujata Shukla says
December 10, 2018 at 12:19Thank you Prathima! Thats how I had it too!
Kalyani says
December 7, 2018 at 16:52Amti Dal, steamed rice , some ghee – all bliss !! such a lovely pick for the theme 🙂 it surely looks very inviting !
Sujata Shukla says
December 10, 2018 at 12:19Thank you Kalyani. These traditional recipes are so tasty, right?
Rafeeda - The Big Sweet Tooth says
December 6, 2018 at 15:13The amti dal looks lipsmacking good… and with the flavors that have gone in, I am sure it must have been amazing!
Sujata Shukla says
December 10, 2018 at 12:21Thank you, Rafeeda! It was really nice and I will be preparing it again soon!
mayurisjikoni says
December 5, 2018 at 20:48Amti looks so delicious, a different recipe and an opportunity for me to use different lentils and make it in a totally different flavor. Wonderful info about amti.
Sujata Shukla says
December 6, 2018 at 13:07Thank you Mayuri. All these different themes we try on our groups makes me read and research about each Indian cuisine. I find it very interesting!
mayurisjikoni says
December 6, 2018 at 19:03Though I don’t have access to authentic cuisine books…I still find discovering new dishes very interesting.
Sujata Shukla says
December 10, 2018 at 12:21It is difficult not be able to pick up books that you want unless you come over to India.Im so lucky to be able to get whatever I want. Hopefully more of these authentic recipes will find their way online so we can easily browse them!
The Girl Next Door says
December 2, 2018 at 13:20I’m a big fan of Maharashtrian amti, and yours looks just lovely! 🙂
BTW, you get stone flower at MK Retail in HSR Layout.
Sujata Shukla says
December 3, 2018 at 09:38Thank you Priya. And thanks a ton for the information, will get some soon then and make the Goda masala for myself!