The traditional Indian Amti is a comfort food from Maharashtra. You will need Goda Masala and Kokum to prepare Amti at home.
Things to know about Amti Recipe
Amti is a savory and tangy lentil broth that is a comfort food from Maharashtra. Whether you have it with plain rice or sip it as it is, you will enjoy every bit.
The Indian Traditional Tangy Lentil Broth from Maharashtra – Amti contains a blend of Indian spices that gives it a unique taste. Its preparation involves boiling the pigeon pea lentils and seasoning them with a tempering. The addition of Goda Masala makes it spicy, whereas Kokum enhances its taste on a tangy note.
Goda Masala is a mixture of spices like a stone flower, red chili, sesame seeds, coconut, etc. It is traditional and widely used for cooking in the homes of Maharashtra. Kokum is a type of dried raw mango that adds sourness to the recipe.
If you don’t have Kokum, add tamarind or lemon juice. The blend of lentils, spices, and jaggery results in a fabulous taste. The combination of Amti and Rice is a mouthwatering, fulfilling, and comforting day.
Savory Indian Traditional Tangy Lentil Broth from Maharashtra. Authentic Recipe of Amti.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 2 cups Pigeon Pea Lentil – Pigeonpea – Red Gram – Gungo Peas
- 3 cups Water To cook the lentils
- 1 tbsp Clarified Butter
- 1 tsp Mustard Seed
- 5 units Curry Leaf
- 1 unit Green Chili Finely chopped
- 1 pinch Asafoetida
- ¼ tsp Turmeric Powder – Curcuma Powder
- ¼ tsp Kashmiri Red Chili Powder
- 1 tbsp Goda Masala Powder
- ½ tbsp Palm Sugar – Palm Jaggery
- 2 tbsp Coconut
- 5 units Kokum – Garcinia Indica
- ½ tsp Salt
- ½ cup Water
- 2 tbsp Fresh Coriander Leaf Finely chopped
- To prepare Amti, take the lentils and rinse them nicely with water.
- Add the pigeon pea lentils and water to a cooker and pressure cook it for five whistles. Let it cool and keep the lentils on the side.
- Take a large wok and add clarified butter to it. Heat it and add mustard seeds, cumin seeds, asafoetida, and curry leaves.
- Mix well and add green chili and turmeric and sauté the mixture on low flame. Add the cooked lentils and mix well.
- Let the mixture boil. As soon as it starts to bubble, add the Goda Masala powder, jaggery, Kokum, coconut, and salt to it.
- Add water to the lentils and mix well. You can fix the consistency by adjusting the amount of water.
- Let the Amti cook for five minutes. All the spices will cook and blend with the lentils.
- Finally, add chopped coriander leaves. Your Indian Traditional Tangy Lentil Broth from Maharashtra – Amti is ready. Serve it hot with plain rice.
— Specific Atributes of This Recipe:
What to serve with Amti?
Serve Amti hot with plain white rice.
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