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 of it.
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 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 Amti. If you don’t have Kokum, you can also 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 —
Ingredients
- 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
Instructions
- 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:
Nutrition
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