Sweet & Sour Dal ( Chinch Gulachi Amti )

Name: Sweet & Sour Dal ( Chinch Gulachi Amti )
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Indian
Ingredients: 1 cup Toor dal; 1 tsp Turmeric powder; 1 tsp Salt; 1 tbsp Ghee; Enough water to wash dal; 2 cup water to soak dal; 2 cup water to boil dal; 1 Tamarind (medium size); 0.25 cup water to soak tamarind; 1 tbsp Peanut Oil; 1 tsp mustard seeds; 0.5 tsp cumin seeds; 0.5 tsp Fenugreek seeds; pinch of asafoetida; Few curry leaves; Soaked tamarind pulp; 0.5 tbsp Red chilli powder; 0.25 tbsp turmeric powder; 0.5 tbsp goda masala ( maharashtrian spice powder); 1 slit green chilly; Cooked dal; 1 piece of jaggery; Few Coriander leaves; 1 tbsp Grated coconut; Coriander leaves and grated coconut to garnish

by Ria Pai (@riapai009)

Prep Time

30min

Cook Time

15min

Total Time

45min

Indian Lunch Dinner Main Course Light Meal Vegetarian

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

4 Servings

(1 serving = 2 bowls)

Soaking and cooking dal & soaking tamarind.

1cup
Toor dal
1tsp
Turmeric powder
1tsp
Salt
1tbsp
Ghee
Enough water to wash dal
2cup
water to soak dal
2cup
water to boil dal
1
Tamarind (medium size)
1/4cup
water to soak tamarind

Preparing Sweet And Sour Dal ( Chinch Gulachi Amti )

1tbsp
Peanut Oil
1tsp
mustard seeds
1/2tsp
cumin seeds
1/2tsp
Fenugreek seeds
pinch
of asafoetida
Few curry leaves
Soaked tamarind pulp
1/2tbsp
Red chilli powder
1/4tbsp
turmeric powder
1/2tbsp
goda masala ( maharashtrian spice powder)
1
slit green chilly
Cooked dal
1piece
of jaggery
Few Coriander leaves
1tbsp
Grated 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.