Amti Recipe | Methi (Fenugreek) Seeds Dal Recipe

October 1, 2024Niketa
Fenugreek Seeds Dal

Prep time: 15 minutes

Cook time: 20 minutes

Serves: 4

3.1

Amti Recipe is one of the most simple yet flavorful meal that is a staple in any Maharashtrian household. The word Amit literally translate as tangy. This Maharashtrian Amit Recipe has a perfect balance of tanginess from Kokum ,sweetness from jaggery & creaminess from moong dal. What makes this amti special is the addition of fenugreek seeds… hence my family has named this dal recipe as Dal Methichya Amti.

The addition of fenugreek seeds adds a distinct flavor and aroma to this amti recipe. This dal is packed with protein from yellow moong dal and is a great option for busy weeknight meal. This Maharashtrian amti recipe is comfort meal for my family and we enjoy it with rice, ghee & papad on the side.

Ingredients to make Maharashtrian Amti Recipe:

Here’s everything you will need

  • Yellow Moong Dal : This is the main base ingredient. Also called as split moong dal, this dal doesn’t require soaking and its tastes so creamy and light on tummy. Alternatively , you can use toor dal / pegion peas.
  • Oil: I have used 2 tbsp of avocado oil in this recipe. Alternatively you can use any neutral oil of choice or ghee.
  • Spices: Mustard seeds, Turmeric powder, Red Chili Powder, Fenugreek Seeds, Dried Red Chilies, Asafotedia are all staple ingredients in any Indian Pantry. Fenugreek Seeds impart a distinct flavor to this recipe so kindly do not skip it.
  • Aromatics: Pounded Garlic, Curry Leaves , and Kokum – each adds dimensions of flavor to this recipe. Kokum ( Amsul) may not be easily available if you reside outside India, but most Indian grocery stores stock them as its widely used in Maharashtrian cooking.
  • Seasoning: Addition of jaggery powder for sweetness and salt brings out delicious flavors.
  • Garnishing: I have added fresh coriander leaves to dal as it adds freshness and cuts through the tangy , sweet flavor.
Amti Recipe
Amti Recipe
Methi Dal

How To Make Maharashtrian Amti Recipe

  • Prepping Fenugreek Seeds: Soak the fenugreek seeds in water overnight . If you forget to soak the seeds overnight then just soak 1/2 tbsp fenugreek seeds in 1/4 cup hot water for 10-15 minutes. After 15 minutes strain the water and set the fenugreek seeds aside.
  • Cook Lentils: Wash the dal and add it to instant pot or pressure cooker with turmeric, water. Pressure cooking is quick and efficient way to cook lentils. Mash the dal with a whisk to make it smooth. Set it aside.
  • Make Amti: In a saucepan add mustard seeds and let it splutter . Next add asafotedia, turmeric powder, pounded garlic, dried red chilies, fenugreek seeds and curry leaves. Let everything splutter.Add the pressure cooked dal to the tadka (tempering) along with 1/2 cup water. Add red chili powder, kokoum (amsul) jaggery powder, salt. Give everything a good mix.Bring the dal to a boil and simmer for 2 minutes. Switch off the flame and stir in chopped coriander. Serve hot with rice, sliced onions and papad.

Here are more Maharashtrian Recipes you may like:

Katachi Amti

Katachi Amti

Moong Dal Tadka

Moong Dal Tadka | Moong Dal Recipe

Black Eyed Bean Soup

Black Eyed Bean Soup | Chawlicha Kadhan

If You Have Tried This Recipe, I Would Love To Hear Your Feedback:

If you make this recipe, be sure to leave a comment. Above all, I love to hear your feedback and I do my best to respond to each and every comment. And of course, if you recreate this recipe, please rate below and don’t forget to tag me on Instagram: @nikfoodamour

Print Recipe

Methi (Fenugreek) Seeds Dal Recipe

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Total time: 35 minutes
  • Serves: 4

This Maharashtrian Amit Recipe is a perfect balance of tanginess from Kokum ,sweetness from jaggery & creaminess from moong dal. What makes this amti special is the addition of fenugreek seeds

Ingredients

  • 1/2 cup Yellow Moong Dal (Split Moong Beans)
  • 2 cups Water
  • 1/4 tsp Turmeric Powder

For Tempering

  • 1/2 tbsp Fenugreek Seeds
  • 2-4 Kokum (Aamsul)
  • 1.5 tbsp Oil
  • 1/2 tsp Mustard Seeds
  • 1/8 tsp Asafotedia
  • 1/4 tsp Turmeric Powder
  • 1/2 tsp Red Chili Powder
  • 4-6 cloves Garlic
  • 6-7 Curry Leaves
  • 2-3 Dried Red Chilis
  • 3 tsp Jaggery Powder
  • 1/2 Salt
  • 2 tbsp Coriander Leaves, finely chopped

Method

  • 1)

    Start by prepping fenugreek seeds, the star ingredient of this recipe. Soak 1/2 tbsp fenugreek seeds in 1/4 cup hot water for 10-15 minutes. After 15 minutes strain the water and set the fenugreek seeds aside.

  • 2)

    Wash the split yellow moong dal until the water runs out clear.

  • 3)

    Add the 1/2 cup rinsed dal , 2 cups of water and 1/4 tsp turmeric powder to an instant pot or a pressure cooker. Press the high pressure button and cook for 5 minutes if  you are using an Instant Pot. Let the pressure release naturally for 10 minutes. If you are using a traditional pressure cooker, cook the dal 2-3 whistles on high heat. Let the pressure release naturally.

  • 4)

    Once the pressure is released, open the lid and whisk the dal with a whisk or use a hand blender if needed until smooth.

  • 5)

    Heat 2 tbsp oil in a saucepan. Add mustard seeds, turmeric powder, asafotedia, pounded garlic, dried red chilies, fenugreek seeds and curry leaves. Let everything splutter.

  • 6)

    Add the pressure cooked dal to the tadka (tempering) along with 1/2 cup water. Add red chili powder, kokoum (amsul) jaggery powder, salt. Give everything a good mix.

  • 7)

    Bring the dal to a boil and simmer for 2 minutes. Switch off the flame and stir in chopped coriander. Serve hot with rice, sliced onions and papad.

Notes

  • Adjust the amount of chili powder and chilies according to your spice tolerance
  • You can store the leftover dal in an airtight container in the refrigerator for up to 3 days.

Nutrition

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