Sweet & Sour Dal ( Chinch Gulachi Amti )
Sweet & Sour Dal (Chinch Gulachi Amti)is a tangy and slightly spicy Maharashtrian curry made from tamarind pulp and jaggery. It's often served with rice and is a perfect balance of sweet, sour, and spicy flavors.
Ingredients
Soaking and cooking dal & soaking tamarind.
- 1cupToor dal
- 1tspTurmeric powder
- 1tspSalt
- 1tbspGhee
- Enough water to wash dal
- 2cupwater to soak dal
- 2cupwater to boil dal
- 1Tamarind (medium size)
- 1/4cupwater to soak tamarind
Preparing Sweet And Sour Dal ( Chinch Gulachi Amti )
- 1tbspPeanut Oil
- 1tspmustard seeds
- 1/2tspcumin seeds
- 1/2tspFenugreek seeds
- pinchof asafoetida
- Few curry leaves
- Soaked tamarind pulp
- 1/2tbspRed chilli powder
- 1/4tbspturmeric powder
- 1/2tbspgoda masala ( maharashtrian spice powder)
- 1slit green chilly
- Cooked dal
- 1pieceof jaggery
- Few Coriander leaves
- 1tbspGrated coconut
- Coriander leaves and grated coconut to garnish
How to make Sweet & Sour Dal ( Chinch Gulachi Amti )
Wash and soak dal . Pressure cook for 3-4 whistles. Also, soak tamarind in warm water for 15-20 minutes, then squeeze out the pulp.
Heat oil in a pan. Add mustard seeds and let them splutter. Next add cumin seeds, Fenugreek seeds, curry leaves and pinch of asafoetida.
Then immediately stir in the tamarind pulp.
Add turmeric and red chili powder, goda masala and simmer for few minutes.
Whisk the pressure cooked dal and add onto the tadka. Simmer for 2-3 min.
Add jaggery, (adjust the sweetness to your preference)Mix in the chopped coriander leaves and grated coconut and let the mixture come to a boil. Switch off the flame and rest it for some time before serving.
Serve Chinch Gulachi Amti with chapati or hot rice. You can also serve it with a side of roasted papad and some pickle for a complete Maharashtrian meal.
Tips & Tricks
Chinch Gulachi Amti is known for its tangy-sweet taste. Adjust the tamarind pulp and jaggery based on your preference. Start with a small amount and increase if necessary, tasting as you go.
Adding a spoonful of Kala Masala or Goda Masala will add depth and a signature Maharashtrian flavor to the Amti. If you don’t have it on hand, you can make a quick blend using roasted spices like coriander seeds, cumin, cinnamon, cloves, and black pepper.
The consistency of Chinch Gulachi Amti should be neither too thick nor too thin. It should coat the rice well. You can add 2 tbsp roasted besan instead of adding cooked dal to save time just after tamarind pulp, add spices and 3 cups hot water and simmer.
Ria Pai
(@riapai009)
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