A big fillet of seabass fish just marinated with garlic and butter and seasoning and bake...

Rustic chutney from western part of india....

Bottle gourd burfi or Lauki ki Lauj can be prepared on festivals or eaten as a fruit diet...

Instant oats dosa, a healthy and easy to make mouthwatering crepe is a perfect breakfast ...

This is a south Indian tiffin recipe served for breakfast and it is easy, healthy and ins...

Idiyappam is a favorite breakfast in Kerala. Idiyappam upma is easy to prepare healthy r...

Maharashtrian Aamati Recipe, How To Make Maharashtrian Aamati Recipe

Name: Maharashtrian aamati
Prep time: 5 min
Cook time: 20 min
Total time: 20 min
Yield: 6

How to makeMaharashtrian aamati?How to cookMaharashtrian aamati?Learn the recipeMaharashtrian aamatiby vahchef.For all recipes visit vahrehvah.com

About Recipe

How to make Maharashtrian aamati

(89 ratings)

0 reviews so far

Prep time
5 mins

Cook time
20 mins

Total time
25 mins

Author : Vahchef
Main Ingredient : Dall

Servings : 6 persons
Published date : November 24, 2016

Ingredients used in Maharashtrian aamati
• Toor dal - 1/2 cup.
• Onion - 1 numbers.
• Tomato - 1 numbers.
• Green chilies - 3 numbers.
• Maharashtrian goda masala - 2 teaspoons.
• Turmeric powder - 1 tea spoon.
• Asafoetida - 1/4 tea spoon.
• Mustard seeds - 1 tea spoon.
• Jaggery - 1 piece.
• Coriander leaves - to taste.
• Salt - to taste.
Method:
Pressure cook dal till soft. Remove from the cooker and mash it. Chop onions into vertical thin pieces. Chop tomato and chillies. Or give vertical slits to the chillies instead of chopping them. Heat 2 teaspoon oil in a pan. Add mustard seeds. As they pop up, add asafoetida, turmeric powder and onion pieces and chillies. Fry for some time or till the onion turns light brown. Add chopped tomato pieces and fry again till tomato pieces turn soft. Add mashed dal and 1 cup water. Stir. Cook on high heat and when bubbles rise up on the top, turn the heat to medium. Add salt, jaggery and goda masala. Mix well and simmer. Remove Aamati from the heat and decorate with coriander leaves. Serve with plain rice, pulao, or chapatis.