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    Home » Soups & Lentils » Kokum Amti/Dal - Maharashtrian Recipe

    Published: Apr 28, 2017 · Modified: Dec 14, 2020 by Priya * This post may contain affiliate links.

    Kokum Amti/Dal - Maharashtrian Recipe

    Recipe Print

    Kokum Amti is a popular Maharashtrian dal, that is cooked with tur dal flavored with kokum, coconut, and jaggery. This lentil dish is simple to make and tasty.

    dal

    I made this recipe upon the request of my very much pregnant SIL. She had been craving to eat this amti/dal for a couple of days now and finally expressed it to me today.

    I jumped at this opportunity as it was the first time I was cooking amti with kokum besides satisfying her craving. Killing two birds with one stone, huh!

    As a food blogger, I never miss an opportunity to try something new. Also, I truly love experimenting with different dal recipes. 

    dal

    Although kokum is not altogether alien to me, I had never cooked with it. I have had Kokum Dal before and even enjoyed Kokum sherbet occasionally, but it never occurred to me to try it myself.

    I began to read up about it and this is what I found. Garcinia Indica, a plant in the mangosteen family, more commonly known as kokum, is a fruit-bearing tree that has culinary, pharmaceutical, and industrial uses.

    Wow, Google really amazes me with all this information!

    dal

    While kokum is the star of this lentil-based Maharashtrian amti dal, there are many other ingredients that contribute to its taste.

    First, we need to pressure cook the tur dal with salt and turmeric powder. Give it 3-4 whistles. The dal should mash well.

    Once done, whisk it and keep it aside. Heat ghee and temper mustard seeds. Then add curry leaves, green chilies, asafoetida, and turmeric powder.

    Saute for a minute and then add the cooked mashed dal. 

    dal

    Add water to get the desired consistency. Then add Goda masala, fresh coconut, jaggery, and kokum.

    Give it a stir, add salt and chopped cilantro and continue to cook it for 12-15 minutes on medium flame.

    Keep stirring at regular intervals and the dal will thicken. Check the seasoning of this Maharashtrian amti dal and add anything if required. 

    dal

    Take it off the flame, garnish with some more cilantro and serve with steamed rice. Always add a dollop of ghee over it as that elevates the taste of this kokum amti and rice when served together.

    MY SIL had her fill (rhyme was a coincidence) of this Kokum Amti and I was left with a smile on my face. 

    dal

    Kokum Amti/Dal is a popular Maharashtrian dish and is made more along the coastal line of the state. Kokum provides a sweet, sour, and tangy taste to this dal.

    Jaggery and coconut along with goda masala give it the authentic feel of Maharashtrian cuisine. This is comfort food for us. 

    This is one of those dal recipes that you will be eating on repeat!

    Maharastrian Kokum Amti/Dal

    Kokum Amti is a popular Maharashtrian dal, that is cooked with tur dal flavored with kokum, coconut and jaggery. This lentil dish is simple to make and tasty.
    2.67 from 9 votes
    Print Pin Rate
    Author: Priya Lakshminarayan

    Ingredients 

    • 2 cups tur dal
    • 1 tsp turmeric powder
    • Salt as required
    • 1 tbsp ghee
    • 1 tsp mustard seeds
    • 4-5 curry leaves
    • 2-3 green chillies
    • Pinch of asafoetida
    • 1 tsp turmeric powder
    • 2 tbsp goda masala
    • 2 tbsp fresh coconut
    • 2 tbsp jaggery powder
    • 5-6 dried kokum
    • Salt as required
    • Cilantro for garnish
    • Ghee for serving

    Instructions

    • First we need to pressure cook tur dal with salt and turmeric powder. Give it 3-4 whistles. The dal should mash well. Once done, whisk it and keep it aside. Heat ghee and temper mustard seeds. Then add curry leaves, green chillies, asafoetida and turmeric powder. Saute for a minute and then add the mashed dal.
    • Add water to get the desired consistency. Then add goda masala, fresh coconut, jaggery and kokum. Give it a stir, add salt and chopped cilantro and continue to cook it for 12-15 minutes on medium flame. Keep stirring at regular intervals and the dal will thicken. Check the seasoning and add anything if required.
    • Take it off the flame, garnish with some more cilantro and serve with steamed rice. Always add a dollop of ghee over it as that elevates the taste of this kokum amti and rice when served together.

    Notes

    If kokum is unavailable, you can use tamarind. Soak it in warm water for 15-20 minutes, squeeze the pulp and use the juice in place of kokum.
    Goda masala is a must for this recipe. Using garam masala would give it a different taste to it.
    Both these ingredients are easily available in the Indian market.
    Tried this Recipe? Share your creation by tagging me on Instagram @Cookilicious using #cookiliciousveg!
    Love watching recipe videos?Subscribe to my Cookilicious YouTube channel now to get your weekly recipe fix - Youtube

    Here are some dal recipes that you may like:

    • Malvani Tikhat Dal
    • Lentil Shorba
    • Carrot Dal
    • Cholar Dal
    • Green Moong Sprouts Dal Fry

    All you lovers of Maharashtrian cuisine, there are a couple of recipes here that will take you through a visual journey of this wonderful cuisine.

    You can try Kolhapuri Green Masala Egg Curry, Mango Mastani, Eggplant Fried Rice | Vangi Bhaat | Brinjal Rice, Cauliflower and Tomato Rassa, and Veg Kolhapuri Gravy. 

    dal

     

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    Comments

    1. Wanderers Notebook says

      June 06, 2019 at 6:35 am

      I literally stumbled on your blog and voila !!! I have all receipes which really interest me. Thank you for such a wonderful treasure trove

      Reply
      • Priya says

        June 06, 2019 at 8:43 am

        I am so glad. Do try out these recipes and let me know how they turned out. Thank you so much. 🙂

        Reply

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