Aamti is a lentil dish from Maharashtra that is made with toor dal and defined by its souring agent – tomato or tamarind – as well as cumin, chillies or chilli powder and fenugreek. Aamti also contains Goda Masala or, if that is not available, Garam Masala can be used.

This is the second of our Aamti recipes. In this one we have included drumstick vegetables to add texture and flavour. If you are not familiar with Drumsticks, they are long, thin and tapered vegetables that grow on a tree. Their outer skin cannot be eaten as it is fibrous and tough. It is the inner pulp and seeds that are delicious and add flavour to dishes. Consequently, the pieces of drumsticks are sucked between the teeth to extract the inner goodness. It might sound strange, but I know that once you have tasted drumsticks you will be addicted.

Aamti is very easy to make if your toor dal is already cooked (I keep cooked toor dal in the freezer), and your drumsticks are already cooked (our friends provide us with drumsticks and I freeze them too). If so, it will take under 10 minutes. This recipe comes from Sukham Ayu, a book by Jigyasa Giri on Auyrvedic cooking at home. I have added my own tweaks, of course.

Similar recipes include Aamti Bhaat, Poritha Kootu, and Dal Tadka.

Browse all of our Dals and all of our Maharasthrian recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Winter recipes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

Aamti with Drumsticks and Coconut | Maharashtrian Dal

ingredients

o.5 cups toor dal

0.5 tspn turmeric powder

2 Tblspn tamarind pulp from a small piece tamarind, soaked in hot water, strained to remove seeds and fibres

1 Tblspn jaggery

2 tspn goda masala

0.5 tspn red chilli powder

4 pieces drumstick, 5-6cm in length

sea salt, to taste

grated coconut, to garnish

coriander leaves, to garnish

tadka

2 tspn ghee

1 tspn brown mustard seeds

0.25 tspn fenugreek seeds

pinch asafoetida powder

6 – 8 curry leaves

method

Cook the toor dal until very soft and disintegrating. Mash it well, or use an immersion blender.

In a thick-bottomed saucepan, heat the ghee and pop the mustard seeds. Add the fenugreek and the asafoetida. As the fenugreek darkens, add the curry leaves (careful of the splutter).

Immediately add the dal with 1 cup water, and then the remaining ingredients except for the coconut and coriander leaves. Simmer for 6 – 10 mins, until the drumsticks are tender.

Remove from the heat and garnish with coconut and coriander leaves.

recipe notes and alternatives

Replace the drumsticks with chunks of onion, or omit altogether.

Raw mango, 6 or 7 slices, can be used instead of tamarind. Add with the tempering.