Tomato Amti Recipe
Tomato Amti is the most common everyday preparation with any Maharashtrian meal. It is usually thinner than all the north Indian dals and is a very delicious and a piping hot soup style accompaniment to any meal. Serve it with roti or rice.
- Split pigeon peas (Toor Dal) - 1 cup
- Oil - 4 tsp
- Mustard seeds - 1 tsp
- Cumin Seeds - 1 tsp
- Asafoetida (Hing) - less than 1/4 tsp
- Turmeric Powder - 1 tsp
- Fenugreek (methi) seeds - 10-12
- Curry leaves - 5-6
- Green chilies - 2 vertically slit
- Tomatoes - 2
- Kala/ Goda Masala - 4 tsp
- Salt - To taste
- Jaggery (gud) - 1 tbsp
- Coriander / Cilantro leaves - small bunch finely chopped
- Wash 1 cup toor dal and add 2 cups water to it.
- Pressure cook for 3 whistles. After 3 whistles, reduce heat to low for 5 minutes before turning off the gas. Let the cooker cool before removing the dal.
- Whisk it nicely and keep aside.
- Heat 4 tsp oil in a vessel and add 1 tsp mustard seeds. After they crackle, add 1 tsp cumin seeds, less than 1/4 tsp asafoetida (hing), 1 tsp turmeric powder, 10-12 fenugreek (methi) seeds, 5-6 curry leaves, 2 green chilies vertically slit, and 2 tomatoes cut into about 2 cm big pieces. Stir fry for a minute.
- Add the whisked dal and water to achieve the desired consistency ( I added about 1 & 3/4 cup water). Typically, 'Aamti' in a Maharashtrian meal is thinner in consistency than any 'dal' of a North Indian meal . But you can choose to make it as per your choice.
- Add 4 tsp Kala/ Goda Masala, salt to taste, and 1 tbsp jaggery.
- Reduce heat to medium and bring to boil. Let it boil for a minute before turning the gas off.
- Garnish with finely chopped cilantro leaves and serve hot with rice or poli/chapati along with any stir fried vegetable.