Maharashtrian Amti (Tangy Lentil Curry) with Spicy Maharashtrian Prawn Fry

Name: Maharashtrian Amti (Tangy Lentil Curry) with Spicy Maharashtrian Prawn Fry
Prep time: 20 min
Cook time: 30 min
Ingredients: 100 g Toor Dal; 15 g Jaggery; 10 ml Tamarind extract; 0.5 tsp Mustard seeds; 0.25 tsp Asafoetida; 5 g Goda Masala; 250 g Prawns; 1 tsp Red chili powder; 0.5 tsp Turmeric powder; 1 tbsp Ginger-garlic paste; 2 tbsp Semolina for coating

⏱️ 20m Prep🔥 30m Cook

Primary Dish

Maharashtrian Amti (Tangy Lentil Curry)

Ingredients

• 100 g Toor Dal
• 15 g Jaggery
• 10 ml Tamarind extract
• 0.5 tsp Mustard seeds
• 0.25 tsp Asafoetida
• 5 g Goda Masala

Cooking Steps

Pressure cook dal with water until soft.

In a pot, heat oil, add mustard seeds, asafoetida, and curry leaves.

Add cooked dal, tamarind extract, jaggery, and Goda Masala.

Simmer for 10 minutes and garnish with coriander.

The Perfect Pairing

Spicy Maharashtrian Prawn Fry

Ingredients

• 250 g Prawns
• 1 tsp Red chili powder
• 0.5 tsp Turmeric powder
• 1 tbsp Ginger-garlic paste
• 2 tbsp Semolina for coating

Cooking Steps

Marinate prawns with spices and ginger-garlic paste for 5 minutes.

Coat each prawn lightly in semolina.

Heat a pan with oil and shallow fry prawns for 3-4 minutes per side until golden.