After mostly cooking mixed-vegetable Toor Dals or Chana Dals [Split Bengal Gram] for regular meals, when I cooked Amti I was amazed at how such amalgamation of flavors of herbs and spices add so much punch to Chana Dal.
Amti is a Maharashtrian style sweet-salty-spicy-tangy Dal eaten with rice, more famous as an accompaniment to Puran Poli. It appears that a special Maharashtrian style ‘Goda Masala’ is used for cooking Amti, but in this Amti recipe that I’ve used (picked from Shobha Indani’s book) it’s a shorter version of the masala.
So in case you don’t have all the ingredients required in actual Goda Masala (here’s a recipe on Sanjeev Kapoor’s page), then you may go ahead with the recipe below, still tastes great :-)
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Amti is a Maharashtrian style sweet-salty-spicy-tangy Dal eaten with rice, more famous as an accompaniment to Puran Poli. It appears that a special Maharashtrian style ‘Goda Masala’ is used for cooking Amti, but in this Amti recipe that I’ve used (picked from Shobha Indani’s book) it’s a shorter version of the masala.
So in case you don’t have all the ingredients required in actual Goda Masala (here’s a recipe on Sanjeev Kapoor’s page), then you may go ahead with the recipe below, still tastes great :-)
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| Chana Dal Amti - Maharashtrian style Dal |
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