Nut-Free Maharashtrian Aamti

Savor the comforting and aromatic flavors of Nut-Free Maharashtrian Aamti, a traditional lentil-based curry infused with the perfect balance of tangy, sweet, and spicy notes. This recipe features creamy toor dal (yellow pigeon peas) simmered with tamarind pulp, warming spices, and a hint of jaggery for a subtle sweetness. A fragrant tempering of mustard seeds, cumin, curry leaves, and slit green chilies adds depth and complexity to every spoonful without the use of nuts, making it an allergy-friendly variation of this classic dish. Ready in under an hour, this hearty, vegan-friendly aamti pairs beautifully with steamed rice or soft chapati, promising a wholesome and flavorful meal that's perfect for weeknight dinners or festive gatherings.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 cup Toor Dal (Yellow Pigeon Peas)
• 4 cups Water
• 0.5 teaspoon Turmeric Powder
• 1 teaspoon Salt
• 2 tablespoons Tamarind Pulp
• 1 tablespoon Jaggery
• 2 tablespoons Oil
• 0.5 teaspoon Cumin Seeds
• 0.5 teaspoon Mustard Seeds
• 0.25 teaspoon Asafoetida (Hing)
• 10 leaves Curry Leaves
• 2 pieces Green Chilies, slit
• 0.5 teaspoon Red Chili Powder
• 1 teaspoon Coriander Powder
• 0.5 teaspoon Garam Masala
• 2 tablespoons Fresh Coriander, chopped

Directions

Step 1

Rinse the toor dal thoroughly under cold water. Soak it in water for 15 minutes to allow it to soften.

Step 2

Drain the toor dal and transfer it to a pressure cooker. Add 3 cups of water, turmeric powder, and salt.

Step 3

Close the lid and pressure cook the dal for 3 whistles on medium flame, then let it sit until the pressure releases naturally.

Step 4

Once the pressure has released, open the cooker and mash the dal gently with the back of a spoon or a masher. Add another cup of water to the dal to achieve a soup-like consistency.

Step 5

Mix in the tamarind pulp and jaggery, stirring well until the jaggery is dissolved.

Step 6

In a separate pan, heat the oil over medium heat. Add the cumin seeds and mustard seeds.

Step 7

Once the seeds start to sputter, add the asafoetida, curry leaves, and slit green chilies. Sauté for about a minute.

Step 8

Add red chili powder, coriander powder, and garam masala to the pan, stirring to mix well and cook for another 30 seconds.

Step 9

Pour the tempered spice mixture into the cooked dal, stirring continuously to blend the flavors.

Step 10

Simmer the aamti on low flame for about 10 minutes, adjusting salt to taste, until it reaches your desired consistency.

Step 11

Serve hot, garnished with fresh chopped coriander, alongside steamed rice or chapati.

Nutrition Facts

Serving size	1273.6 grams (1273.6g)

Amount per serving	% Daily Value*
Calories	1099

Total Fat 33.00g	42%
Saturated Fat 2.70g	14%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 2445mg	106%
Total Carbohydrate 164.60g	60%
Dietary Fiber 35.10g	125%
Total Sugars 32.30g
Protein 46.90g	94%

Vitamin D 0IU	0%
Calcium 287mg	22%
Iron 13mg	74%
Potassium 3278mg	70%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.0%

Protein: 16.4%

Carbs: 57.6%