If any book has centered Maharashtra at its heart, it’s Shantaram and today we’re exploring a recipe that is a traditional Maharashtrian one, Amti Dal. It is a dish relished with plain boiled rice or even roti and a treat Gregory David Roberts relished for days in Prabhaker’s village.
Print Recipe Shantaram Amti Dal Recipe
Delicious Maharashtrian Daal!
Rinse the arhar lentils throughly under water and then cook the daal in a pressure cooker along with two cups of water and a pinch of turmeric.
Cook it on a medium flame till the cooker gives out seven to eight whistles.
Once the cooker is ready to open, mash the daal with a spoon and prepare it for tempering.
For the tempering, heat up the ghee in a pan and add the mustard seeds.
Once these crackle, add the turmeric and asafoetida.
Once you smell the asafoetida aroma, add the curry leaves and the green chillies.
Now at this stage immediately pour in the daal and mix well.
To this tempered daal, add jaggery, kokum, coriander and salt while stirring it all in.
Let the daal simmer on low hear for about 10 to 12 minutes and at the end serve it with hot rotis with a drizzle of ghee.