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From the M.D. kitchen

Kala Masala Amti

Amti is the everyday dal of Maharashtra: thinner than other dals, a little sweet from jaggery, a little sour from kokum, and warm with Mahadev Kala Masala, the dark roasted masala of Maharashtrian kitchens. Pour it over hot rice with a spoon of ghee.

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Maharashtrian amti: thin toor dal with curry leaves and kokum in a brass bowl, with rice beside it

How to make it

  1. Wash the toor dal and pressure cook it with 3 cups water and a pinch of haldi for 4 whistles.
  2. Let the steam go, then whisk the dal till smooth.
  3. Heat the oil in a pot. Add the mustard seeds and jeera and let them crackle.
  4. Add the hing, curry leaves and green chilli. Stir for 10 seconds.
  5. Turn the flame low and add the haldi and Kala Masala. Stir for 10 seconds.
  6. Pour in the dal and 1 cup water. Add the kokum, jaggery and salt.
  7. Boil for 8 to 10 minutes on medium flame, till the kokum gives its colour and the amti is smooth.
  8. Finish with chopped coriander and serve with hot rice and ghee.

Step 1 of 8

In the kitchen

  • Toor dal, kokum, jaggery and dark Kala Masala
    Toor dal, kokum, jaggery and dark Kala Masala
  • The tadka goes in last, straight from the pan, while it still sizzles
    The tadka goes in last, straight from the pan, while it still sizzles

Good to know

  • Add the kokum only after the dal is cooked. Cooked with the dal, it can keep the dal from softening.
  • Taste before serving: amti should be a little sweet, a little sour and a little hot. Add jaggery or kokum to balance.
  • Amti thickens as it sits. Add hot water when you warm it again.

Masalas in this recipe

  • Mahadev Kala Masala on a kitchen tablePremium

    Mahadev Kala Masala

    काळा मसाला

    Dark roasted Maharashtrian masala for amti and usal.

  • M.D. Turmeric Powder on a kitchen table

    M.D. Turmeric Powder

    हल्दी पावडर

    Haldi from Sangli for golden dal and sabzi.

Questions

What is kala masala?

A dark, roasted Maharashtrian masala of coriander, sesame, dry coconut, chilli and whole spices. Mahadev Kala Masala gives amti its warm, smoky taste.

Can I use tamarind instead of kokum?

Yes. Use 1 tsp tamarind paste. Kokum gives a pinkish colour and a softer sourness.

Is amti the same as varan?

No. Varan is plain dal with only haldi and salt. Amti has a tempering, kala masala, jaggery and kokum.

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