Chincha Gulachi Amti | Maharashtrian Amti | Sweet & Sour Lentil Curry

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Chincha Gulachi Amti is a traditional authentic Maharashtrian dal recipe made with tamarind pulp & Jaggery with an aromatic spice called Goda Masala.

This is a vegan, protein-rich, no onion-garlic, beginner-friendly & nutritious lentil curry made using turdal also called arhar dal or pigeon peas.

About Chincha Gulachi Amti Recipe

Chincha Gulachi Amti translates to tamarind & jaggery lentil curry. This amti taste sweet, tangy & spicy with delicious flavour coming from goda masala.

This is a traditional Maharashtrian dal recipe made all over Maharashtra with slight variations depending from region to region.

Amti is a staple lentil curry which is simple, quick and easy to make. Served with hot pipping steamed rice drizzled with ghee along with stir fry vegetables, pickles, salad, chapati and popadums.

This traditional Maharashtrian amti is made with basic pantry staples.

This sweet & tangy amti made with goda masala has a unique flavour that is totally irresistible.

Enhanced with aromatic spices & herbs along with the sweet & tangy flavour this dal is one of the finest delicacies of Maharashtrian cuisine.

The main ingredient here is tamarind, jaggery & goda masala. Goda masala is a spice mix that is made with dry coconut along with whole spices.

Unlike garam masala, this has a slight hint of sweetness and is often used in making Maharashtrian curries & vegetables.

Goda masala is easily available at any Indian grocery stores and also available on Amazon site.

The traditional Brahmin Style Amti does not contain onion & garlic. Also unlike other dal recipes which are normally quite thick, this amti is always on the runny side. But again you can adjust the consistency as per your preference.

Including lentils in everyday meals is a great way of including proteins when on a plant-based diet to get your daily intake of necessary nutrients.

There are 3 different ways in which you can cook the dal (lentils) here. One is using the pressure cooker to cook the turdal (pigeon pea lentils) which is the fastest.

Another is to cook the lentils in a sauce pan over the stovetop and the third is to cook lentils in the instant pot.

This recipe comes together in under 15-20 minutes with precooked dal.

If you love dals/lentils then this recipe is for you! do give it a try and you are going to fall in love with it!

Recipe Video

lngredients

Turdal / Arhar Dal / Pigeon Peas – To make amti, the most preferred dal is turdal. However, if you do not get it handy, use split yellow moong dal or red lentils but the taste will differ in that case.

Tamarind & Jaggery (Chicha-Gul) – This is what is going to enhance the flavour of this amti. We will require tamarind pulp & jaggery that will bring out the sweet & tangy flavours in this amti.

Spices & Herbs – The main spice that we will need here is the Maharashtrian Goda Masala, this is a unique spice blend made with coconut & whole spices. Goda masala is easily available at any Indian grocery store or on the Amazon site. Along with goda masala we will need red chilli powder, turmeric powder & hing (asafoetida).

We will also need cumin seeds, mustard seeds and little quantity of fenugreek seeds along with curry leaves which we will add for the tempering.

Seasonings – To season this dal salt is used.

Oil – We will require oil to temper the dal.

Water – To adjust the consistency of this amti.

Frequently Asked Questions

What can we use instead of tamarind pulp to make this amti?

Instead of tamarind pulp, kokam (dried tangy fruit) can be added or lemon juice can be added for the sourness.

Can sugar be used instead of jaggery in making amti?

Sugar can be used in case you do not get or have jaggery. But the taste would differ a lot.

What should I substitute goda masala with while making Maharashtrian Amti recipe?

Instead of goda masala, you can add either garam masala powder or coriander-cumin powder. For a more spicy option, you can add kanda-lasun masala for making this amti.

Can I use other lentils instead of turdal / pigeon peas to make amti?

Yes, instead of using turdal you can use yellow moong dal, and masoor dal for making this amti.

Variations

If you like garlic, then add finely chopped garlic to the tempering.

You can also make this amti with yellow moong lentils instead of turdal (pigeon peas).

Instead of goda masala, you can add kanda lasun masala which will make this amti spicy, sweet and tangy.

Serving Suggestions

Maharashtrian chincha gulachi amti is served with steamed rice or with chapati.

Storage Options

This amti stays good for 4-5 days in the refrigerator. Reheat before serving.

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More Dal / Lentil Recipes

Phodnicha Varan (Simple Tadka Dal), Lasooni Dal Tadka (Garlicky Lentil Curry), Gree Moong Dal Curry (Green Mung Bean Curry), Sabut Masoor Dal Curry (Brown Lentil Curry), Methi Dal (Fenugreek Lentils), Dal Dhokli (Varanfal) – Indian Lentil Pasta

Step-by-Step Maharashtrian Amti With Pitcures

How To Make Maharashtrian Chincha Gulachi Amti

• For making this chinca gulachi amti, we need to make tamarind pulp.

• For that, soak 2 tablespoons of tamarind in water for about 20-30 minutes. Once tamarind is soaked, mash it using a spoon or fingers and remove the pulp. Discard the hard bits of tamarind and make sure to use only the smooth pulp. We will require 3 tablespoons of tamarind pulp to make this amti.

• We will also need 2 tablespoons of jaggery.

• For authentic amti, turdal also called arhar dal or pigeon peas is used.

• Rinse the turdal / pigeon / arhar dal well with sufficient water 3-4 times till the water runs almost clear.

• Now add 2 cups of water to the washed dal and pressure cook till 6-7 whistles on medium flame.

• The cooked dal is ready.

• Add 1 cup of water and mash the dal using the backside of the ladle or a whisk to a smooth consistency. Normally the consistency of amti is quite runny but again it depends on personal preference. Hence whisk accordingly.

• In a kadai or saucepan, heat oil. Add mustard seeds, cumin seeds and 1/4th teaspoon of fenugreek seeds.

• Add hing (asafoetida) and curry leaves.

• Add the cooked dal. Add one cup of water.

• Let’s add turmeric powder, red chilli powder and goda masala. (Goda masala is easily available at any Indian grocery store) In case of goda masala you can add either garam masala or a tablespoon of coriander-cumin powder.

• Add chincha-gul ( jaggery & tamarind pulp).

• Add salt to taste and let the amti boil for 6-8 minutes on medium flame. The more the amti boils the more flavourful it gets.

• Lastly, add some freshly scrapped coconut and coriander leaves.

• Let the dal again simmer on high flame for 2-3 minutes.

• Sweet & sour Maharashtrian Chincha Gulachi Amti is ready.

• Serve it with chapati or hot steamed rice.

Note:

Instead of Goda Masala you can add garam masala or coriander-cumin powder. 

Instead of tamarind, you can add lemon juice or kokam.

You can substitute jaggery with brown sugar or white sugar. 

Instead of pigeon / tur dal, you can also use yellow moong dal (yellow lentils) or red lentils (masoor dal).

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