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Aamti (Maharashtrian Lentils)

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  • 280 g Split mung beans; (moong dal)
  • 600 ml Water
  • 3 tb Sunflower oil
  • 1 ts Black mustard seeds
  • 1 lg Pinch asafoetida
  • 1 ts Turmeric
  • 1 ts Cumin seeds
  • 10 Curry leaves
  • 4 Green chillies; sliced just enough to reveal seeds
  • 150 g Tomatoes; chopped
  • 6 tb Coriander leaves; chopped
  • Salt


Bring the lentils to the boil in the water and simmer until soft and mushy.
Heat the oil in a small pan. Add the mustard seeds. When they pop quickly add the asafoetida, turmeric, cumin, curry leaves and chillies. Fry for a minute and add the cooked lentils.
Bring to the boil. Add the tomatoes and coriander and salt and turn off the heat. Keep covered.
Serve hot with plain boiled rice.
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