Mattar dal Amti/ Spilt green peas cooked in Maharashtrian way

Recipe can be found  @ Zesty South Indian Kitchen

What you need


Amti Masala

Coriander seeds: 1 tablespoon

Cumin seeds: ½ tablespoon

Shahi jeera/black cumin seeds: ½ teaspoon

Cloves: 2 no

Cinnamon: ¼ inch piece

 This recipe  yeild about  11/2 tablespoon of amti masala, you need to use only 1 1/4 teaspoon for this recipe.

For Amti

 Green split peas: ¾ cup

Salt: 1 teaspoon or to taste

Onion: ½ cup (chopped finely)

Amti masala: 1 1/4 teaspoon

Turmeric powder: ¼ teaspoon

Red chili powder: ½ teaspoon

Jaggery: 1 teaspoon

Kokam: 2 pieces ( If you don't have kokam, substitute with tamarind/lemon juice)

Curry leaves: 1 sprig

Mustard seeds: ½ teaspoon

Cumin seeds: ½ teaspoon

Asafetodia: 1/8 teaspoon

Green chili: 1 teaspoon (chopped, I used Serrano pepper)

Coriander leaves: 1 tablespoon of garnish

Water: 31/2 cups

Olive oil: 1 tablespoon


How I made


In a small skillet dry roast the ingredients for amti masala for 1 minute or until cumin starts to popping. Set aside and when they are cool enough to touch grind them into fine powder in a coffee grinder, this will yield about 1 ½ tablespoon. 


In the mean time pressure cook the green split peas with 2 cups of water for about 4 whistles. It took about 20 minutes and set aside. 


In a medium sauce pot heat olive oil and add mustard seeds, cumin seeds and curry leaves. When mustard seeds start popping add chopped onion and green chilies. Fry the onion for about 6 minutes or until it become translucent and change color. 


To the onion mixtures add turmeric, asafetodia, salt and fry for another minute .To this add chili powder amti masala, kokum, and rest of water and cooked split peas. Bring to a boil and check the spices and salt and add jaggery and garnish with chopped coriander leaves. Switch off the flame. 


Enjoy with warm roti or rice.