How to make Tur Dal Amti -

Fennel powder, dried ginger powder and Kashmiri garam masala powder give this dal a Kashmiri touch.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Split Pigeon Pea, Goda Masala (गोड़ा मसाला)

Cuisine : Maharashtrian

Course : Dals and Kadhis

For more recipes related to Tur Dal Amti checkout Keoti Dal, Dal Dhokli, Dal Dhokli, Sabz Bahar Arhar Dal . You can also find more Dals and Kadhis recipes like aloof Matar paneer Holi species Ripe Mango Kadhi Dal Fry - SK Khazana

Tur Dal Amti

Tur Dal Amti Recipe Card


The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Tur Dal Amti Recipe

  • Split Pigeon Pea soaked 1 cup

  • Goda Masala 2 tablespoons

  • Cumin seeds 1/4 teaspoon

  • Asafoetida a pinch

  • Onion chopped small

  • Green chillies slit 2

  • Red chilli powder 1/2 teaspoon

  • Goda masala 1/2 teaspoon

  • Jaggery (gur) grated 1 teaspoon

  • Salt to taste

  • Tamarind pulp 2 teaspoons

  • Fresh coriander leaves a few sprigs

  • Scraped coconut 1 tablespoon


Step 1

Pressure cook dal with 2 cups water for 3-4 whistles. Open the lid when the pressure reduces completely and mash dal with the back of a ladle.

Step 2

Heat oil in a deep non stick pan. Add cumin seeds and let it brown.

Step 3

Add asafoetida and onion and sauté. Add green chillies and sauté till onion turns a light brown.

Step 4

Add dal and mix well. Add red chilli powder and mix well.

Step 5

Add 2 cups water and bring the mixture to a boil. Add goda masala and mix well.

Step 6

Add jaggery and salt and mix. Add tamarind pulp and mix.

Step 7

Chop a few sprigs of coriander leaves and add. Add coconut and mix well. Serve hot.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.