how to prepare maharashstrian dal or amti?

Answer 1

Ingredients Method
1/2 cup yellow gram dal
1 stalk curry leaves
1 bay leaf
3 cloves
2 green chillies
1/2 tbsp. coriander finely chopped
1 tsp. black maharashtrian masala (refer masalas)
1/4 tsp. garam masala
1/4 tsp. dhania (coriander seed) turmeric powder
Salt to taste
6-7 kokams soaked in 1/2 cup water
4 cups water
1 tbsp. oil or ghee
1/2 tsp. each cumin & mustard seeds



Introduction to Maharashtrian Dishes

Wash and soak dal for 15 minutes.

Pressure cook till very soft (4 whistles).

Cool cooker and remove. Drain water from dal and save.

Knead the kokams between fingers.

Press out and remove. Keep the water aside.

Grind dal to a fine paste either on stone or in a mixie.

Mix with water and residual water of dal.

Blend well till smooth.

Heat oil in a deep saucepan. Add seeds, curry leaves, allow to splutter.

Add slit chillies, cloves, bayleaf, and saute one minute.

Add kokam water.

Make paste of masalas in 1/4 cup water.

Add paste, fry further one minute. Add dal.

Bring to a boil and simmer for 8-10 minutes.

Add chopped coriander.

Serve hot with puran polis (refer)

Making time: 30 minutes (excluding pressure cooking time)
Makes: 5-6 servings
Shelflife: Best fresh

Answer 2

¼ cup Toor Dal
1/8 tsp turmeric powder
½ - 1 tsp red chilli powder (Now, this Dal is not for the chicken-hearted. It is supposed to look fairly red and taste rather hot or ‘zanzaneet’ as they call it in Marathi. That's why I have served it with water in the earlier picture. :))
approx. 2 cups of warm water (Adding warm water gives a better flavour to any Dal, I feel.)
salt to taste

1 tsp oil
¼ tsp mustard seeds
6-7 medium garlic cloves (Reduce the quantity to 3-4 cloves, if they are fat, like in the picture at the end of this post)

chopped coriander leaves for garnishing

Method:

1. Pressure-cook the Toor Dal until soft.

2. Peel the garlic cloves. Slice them in the width, so that you have thin disc-like pieces.

3. Heat oil in a pan. Once the oil is hot, add mustard seeds and let them splutter. Add garlic discs immediately and sauté them till they turn golden brown.

4. Add cooked Toor Dal, turmeric powder, chilli powder and water.

5. Stir the mixture well and let it come to a rolling boil. Add salt. Continue boiling the Dal on high heat for about five minutes.

6. Turn the heat off, add some coriander leaves, stir and cover the pan.

7. Garnish with some more coriander leaves, before serving with rice or chapatis/phulkas.

Answer 3

Ingredients

1 small cup Toor Dal
1/2 tsp Cumin seeds
1/2 tsp Mustard seeds
1/2 tsp Turmeric
1 tsp Chilli Powder
Pinch Hing
1/2 tsp Sugar
1 tbsp Oil
1 medium sized Onion, thinly sliced
1 large Tomato, cut into small cubes
Water as required
Salt to taste
1 tbsp Coriander

Wash the dal and put it in a pressure cooker container. Add two cups of water to it and then cook this in the pressure cooker (two whistles are sufficient).
Add half a cup water to the cooked dal and blend this to form a smooth paste.
Heat oil in a deep pan, and add cummin and mustard seeds. Once the seeds splutter, add the finely sliced onion and fry till light brown.
Add the tomato and toss for a minute, then add turmeric, chilli powder, hing, salt and sugar
Add 1 cup water to this and cover the pan. Cook on low flame till the tomatoes are cooked. Add the dal paste to this and stir continuously for two minutes (you can vary the quantity of water depending on how thin/thick you want the dal to be) Cook on high till the dal boils.
Garnish with coriander.
Serve with hot Rice and Ghee.

Cooking time (apart from pressure cooking the dal) : 20 minutes

Answer 4

Bhajanichi Vatana Amti
Ingredients (Serves 6)

* 1 1/2 cups: Black peas, sprouted, cooked
* 3 no: Kokums (a deep purple berry that has a pleasing sweet and sour taste)
* 3 no: Tomatoes, chopped finely
* 2 no: Large onions, sliced
* 1 no: Large onion, chopped finely
* 2 cups: Grated fresh coconut
* 1 cup: Coriander leaves, chopped
* 8 no: Cloves
* 8 no: Peppercorns
* 2 tbsp: Coriander seeds
* 1 1/2 tbsp: Chilli powder
* 1 tsp: Garam masala powder
* 1/2 tsp: Turmeric powder
* 1/2 tsp: Cumin seeds
* 3 tbsp: Oil
* Salt to taste

Method

1. Heat 1 tsp oil and add peppercorns, cloves and coriander seeds. When they pop, add sliced onion. Brown. Add coconut gratings and brown the whole lot. Cool and grind to a fine paste, adding a little water as needed. Reserve.
2. Heat remaining oil and add cumin seeds. When they crackle, add the chopped onion. Brown. Add tomatoes, sprouted peas and all the spice powders. Add salt and boil, mashing a few peas with the back of the ladle.
3. Add ground paste and sufficient water to make enough gravy. Add the kokums, stir and boil once.
4. Garnish with coriander leaves and serve with puris made of rice flour, or with rotis and onion slices

Answer 5

DAL