Authentic Konkani Amti with Steamed Rice
A comforting and tangy lentil stew from the Konkan coast, enriched with freshly grated coconut and aromatic spices. Perfectly paired with steaming hot rice for a wholesome and soulful meal.
50min
Total Time
4
Servings
Konkani
Cuisine
Recipe
1
Pressure cook the washed toor dal with 3 cups of water and turmeric powder for 4 to 5 whistles until completely soft and mashed.
2
Dry roast coriander seeds, cumin seeds, fenugreek seeds, and dried red chilies in a small pan until fragrant.
3
Grind the roasted spices along with the freshly grated coconut and tamarind pulp into a smooth paste using a little water.
4
Transfer the cooked dal to a deep vessel, add the ground coconut paste, jaggery, and salt, then mix well and bring to a gentle boil.
5
Adjust the consistency by adding water if needed and simmer the amti for about 10 minutes so all the flavors meld together.
6
Heat coconut oil in a small tempering pan, add mustard seeds and let them splutter.
7
Add curry leaves and crushed garlic, sauté until golden brown, and pour the hot tempering over the simmering amti.
8
Serve hot alongside steaming white rice.
Ingredients
1 cup toor dal, washed and drained
1 cup freshly grated coconut
1 small lemon-sized ball of tamarind, soaked in warm water
4-5 dried red chilies
1 tsp coriander seeds
1/2 tsp cumin seeds
1/4 tsp fenugreek seeds
1/4 tsp turmeric powder
2 tbsp jaggery, grated
2 tbsp coconut oil
1 tsp mustard seeds
1 sprig fresh curry leaves
2 cloves garlic, crushed
Salt to taste
Steamed rice for serving
*This AI-generated recipe may contain inaccuracies.