Masoor Amti (Dal)

Masoor Amti in Marathi Time: 15 to 20 minutes Serves: 4 persons I ngredients: 1/2 cup Masoor (Tip 1) Tempering: 1 tbsp oil, 2 pinches mu...

Masoor Amti in Marathi

Time: 15 to 20 minutes
Serves: 4 persons

masoor amti, masoorachi amti, masoor recipeIngredients:
1/2 cup Masoor (Tip 1)
Tempering: 1 tbsp oil, 2 pinches mustard seeds, 2 pinches cumin seeds. 1/8 tsp hing, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 5 to 6 curry leaves
4 to 5 big garlic cloves, roughly sliced
2 tbsp fresh coconut
1 tsp Maharashtrian goda masala
3 Kokum slices
2 tsp jaggery or to taste
salt to taste
1/4 cup finely chopped cilantro

1) Soak masoor overnight in water. Drain the water. Add 1/4 tsp salt and pressure cook upto 2 whistles without adding water. Turn off the heat. After 15 minutes, open the pressure cooker and mash masoor slightly. Add 1 cup of water and mix.
2) Heat oil in kadai. Add roughly sliced garlic over high heat and wait until edges of garlic become dark brown (do not burn). If you don't saute garlic well, the raw smell will stay and ruin the taste of amti.
3) Add mustard seeds, cumin seeds, hing, turmeric powder and red chili powder. Add curry leaves. saute for few seconds.
4) Add fresh coconut and saute for about 20-30 seconds. Pour in cooked and mashed masoor. Adjust the consistency by adding sufficient water. Add kokum and goda masala. Bring the amti to a boil. Add jaggery and salt to taste. Boil for 3 to 4 minutes over medium heat.
5) Adjust the spices after tasting the amti. Garnish with cilantro and serve hot with rice.

1) I usually sprout masoor beans, if I have enough time. To sprout masoor soak them overnight, drain the water. Then tie soaked masoor into a clean cotton cloth and keep it at a warm place for 8 to 10 hours.


Masoor 2745606915270728577

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  1. Dear Vaidehi,

    It is always a pleasure cooking on your recipes. They are well written and the measures are perfectly written.

    Some queries:

    1. You have said that we must pressure cook the masoor without water. Will that not burn the masoor?

    2. Adjust consistency by adding water - How much water will you add? I want to replicate your flavour first

    3. Adjust the spices after tasting the amti - which spices need adjusting?

    4. How much salt do you add?



  2. Hi Aseem

    Thanks for your comment. Following are the answers to your queries.

    1) When I said 'without adding water' i meant 'do not add water in the steel container'.
    Elaborating the step for you.
    Put the soaked masoor beans in a steel container which fits inside the cooker(do not add water in it). Then take the pressure cooker. Add water in the pressure cooker(around 1 inch level from the bottom). Put the steel container inside. Now pressure cook.

    2) I add around 1.5 to 2 cups of water for above quantity.

    3) You may want to add Goda masala and red chili powder to get the right taste.

    4) I don't measure salt. I use my hand when I add it. If you are new to cooking then add around 1/2 tsp first, check the taste. Then add more if you want.



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