Maharashtrian Style Chana Dal Amti

Have you ever give a thought that there’s much more to Chana Dal than just using it as a traditional part of the meal? If you are bored eating Chana Dal as your regular meals and want some change, then this Chana Dal Amti is a recipe that you must definitely try. In fact, I was amazed when I tried this dish. Because the dish has a perfect amalgamation of the flavours of herbs and spices. They add that extra punch to the Dal by making it tastier.

Ingredients:

For masala powder:

• 1 tablespoon grated coconut- 2 cloves (lavang)- 3 cardamoms (elaichi)- 1 bay leaf (tej patta)- 1- inch cinnamon stick (dalchini)- 2 teaspoon coriander powder- 1 teaspoon jeera powder (cumin seeds powder)- 1 pinch jaiphal powder (nutmeg powder)

For dal:

• 1/2 cup Chana Dal- 1/4 teaspoon haldi powder- 1 teaspoon red chilly powder- 2 tablespoon thick imli pulp (tamarind)- 2 tablespoon oil- 4-5 curry leaves- Salt as per the taste- Jaggery (gud) as per taste

For tempering:

• 1/2 teaspoon rai (mustard seeds)- 1/2 teaspoon jeera (cumin seeds)- 1 pinch hing (asafoetida)

For serving

• 1/2 tablespoon lemon juice- 2 tablespoon chopped coriander leaves- 1/2 tablespoon desiccated/powdered coconut

Making of Chana Dal Amti:

1. To make Chana Dal Amti, you need start by making the masala powder. Take a small pan, and heat it on a low flame. Once heated, add coconut and dry roast it. Once the coconut starts to change colour, add remaining all the ingredients from the masala section.
2. Mix well and dry roast for few seconds and ensure that the ingredients don’t burn. As the masala turns brown in colour, allow it to cool down and then grind it coarsely.

Making of the Chana Dal:

1. Wash Chana Dal thoroughly and then soak in enough water. Once soaked, drain all the water and transfer it into the pressure cooker. Add, 2 cups of water and haldi to the dal and pressure cook for 3-4 whistles.
2. Then add red chilli powder, imli pulp, gud, and salt and blend well.

Making of Chana Dal Amti:

1. Heat some oil in a deep pan. Once heated, add rai and jeera and allow them to splutter. Then, after that add hing to it. Then add the curry leaves, dal mixture and enough of hot water. Let the Amti cook well for about 3-4 minutes. Ensure that the Amti is not too thick nor too thin.
2. Now add lemon juice, chopped coriander leaves, and at last sprinkle coconut. Serve this hot Chana Dal Amti.

The author of the article is a man and also the chef of his own house. He always had this soft corner for cooking and so, he learned cooking from his father. He always admires this Chana Dal Amti made by his father.

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About the Author

Hi, I am Swapnil Khandekar. I love to write educational and travel related blogs.

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