Shevgyacha shengachi Amti | Drumstick Curry | Maharasthrian Shevgyacha shengachi Amti
Shevgyacha Shenga Chi Amti also known as Drumstick Dal or Drumstick Curry is a traditional Maharashtrian curry made with boiled Shevgyachi Sheng (Drumstick) and turdal (pigeon peas) flavoured with authentic Maharashtrian Goda Masala.This is a comfort dish that is often paired with soft-boiled rice along with some spicy pickle and papad.If you are bored of having the same old dal every day, give this healthy & delicious drumstick amti a try! It is sure to become a favourite in your kitchen.This shevgyachi amti is a traditional Maharashtrian, vegan, beginner-friendly, no onion no garlic (satvik), diabetic-friendly and nutritious curry dish.
Ingredients
- 2 cups Toor Dal / Arhar Dal / Split Pigeon Peas
- 4 Shevgyacha Shenga (Drumsticks)
- 3 teaspoons Tamarind Pulp
- 2 teaspoons Jaggery (Gul)
- 2 teaspoons Goda Masala
- 2 teaspoons Red Chilli Powder
- 1/4th teaspoon Hing (Asafoetida)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Mustard Seeds
- 1/4th teaspoon Fenugreek Seeds (Methi Seeds)
- 5-7 Curry Leaves
- 1 teaspoon Coriander Leaves, finely chopped
- 1 tablespoon Oil
- Water, as required
Instructions
Cooking Toordal (Lentils)
- 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.
- Once the 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 of personal preference. Hence whisk accordingly.
Cooking Shevga Sheng (Drumstick)
- Wash the drumstick thoroughly under running water.
- Cut them into 3-inch pieces. You may scrape out some of the outer skin but it is not necessary.
- In a deep vessel, add enough water and add the drumstick.
- Add a salt to taste and cook drumsticks until they become soft.
Making Shevgayacha Shenga Chi Amti (Drumstick Dal)
- In a kadai or saucepan, heat oil. Add mustard seed, fenugreek seed, hing, turmeric powder and curry leaves.
- Add the cooked shenga (drumsticks) and give it a mix.
- Add 1 cup water. Add red chilli powder and goda masala, mix well. (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.
- Cover and let the shenga (drumstick) simmer for 3-4 minutes on medium flame. So to absorb all the flavour from tempering and goda masala.
- Now Add the cooked dal. Add water and adjust the consistency as per your preference.
- Add jaggery & tamarind pulp. Add salt to taste.
- Let the amti boil for 6-8 minutes on medium flame. The more the amti boils the more flavourful it gets.
- Shevgyacha Shenga Chi Amti is ready.
- Lastly garnish it with finely chopped coriander leaves.
- Serve with soft boiled rice along with some pickles and papad.
Video
Notes
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 / toordal, you can also use yellow moong dal (yellow lentils) or red lentils (masoor dal).