Mulayachi Amti Recipe - The Mad Scientists Kitchen (2024)

Mulayachi Amti is a delicious dal curry made with radish and lentils and is part of everyday food.

This yum radish dal these days I make in 2 ways. I have shared the traditional way. Simple to make this curry uses all your pantry ingredients. Making this dal takes care of the flavours that you need to vary your everyday meal.

Everyday food at home is simple and delicious. You can vary the taste of food by adding or removing some of the ingredients. This is how the homemaker works to keep meals healthy, interesting and appetising.

I find it easy to feed my kids the much hated but healthy radish as salads, a paratha, and chutney.

One simple raita that features our table regularly is Dahi Mula or Masuru Moolangi. Just grate the radish and add to well-beaten curds. You can add some green chillies and coriander leaves too.

The other salad the girls love is called “Pachadi”. To make this green salad I use greens from the radish ( you can use any flavourful greens). Onion, tomatoes, and cucumber make it to the chopped greens bowl. Some fresh coconut/roasted peanuts, lemon, salt and sugar. You can check the variation I made with dandelion leaves here.

Contents:

• Mulayachi Amti Recipe and me
• Why MSK Radish Dal recipe
• How to make Mulayachi Amti Recipe
• For Your Questions
• Some more Lentil Recipes
• Recipe card
• Pin for later

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Why MSK Radish Dal recipe

Make this recipe as

• Is a hidden vegetable recipe
• Uses pantry ingredients
• Needs no onion or garlic
• Pairs well with rice as well as fulkas
• Can be doubled or halved as needed

How to make Mulayachi Amti Recipe

These are the ingredients you will need. For quantities please check the recipe card.

Ingredients:

• Pigeon pea lentil/ toor dar
• Radish
• Oil
• Mustard seeds
• Asafoetida (optional)
• Red chilli pieces (optional)
• Turmeric
• Red Chilli powder
• Sambhar or rasam masala
• a small piece of jaggery
• Kokum
• Salt to Taste

Method:(details and pics, stepwise desc)

Traditionally how I make the dal:

• Wash and rinse the dal. Soak for 20-30 minutes. (reasons I have added to FAQ)
• Scrape the radish and wash it. And cut the radish into circles or long pieces
• Add water and radish to the dal.
  • The amount of water will differ depending on the dals. Generally, about 1.5 cups for 1 cup of dal is okay.
• Cook the dal in the cooker for 3 whistles.
• Let the pressure come down naturally.
• Remove from the cooker and mash the dal. Use the immersion mixer if needed.

In a pan make the tempering.

• Heat the oil. Splutter the mustard seeds; add asafoetida and the red chilli pieces.
• Add the turmeric, red chilli powder and the dal.
• Add rasam powder or sambhar powder, salt, jaggery and kokum.
• Bring it to a boil.
• Use water to adjust the thickness.
• Adjust seasonings remember the longer the curry boils the better the flavours mingle.

Substitutes:

• In place of Pigeon pea lentils (arhaar dal) use moong dal the split yellow lentil or split red lentils.
• Use clarified butter in place of oil.
• Use some finely chopped radish leaves in the final boil.
• In place of kokum use tamarind paste or kukom agal.

Variations:

• You can make amti without the radish. Only then it is plain amti not mulyachi amti.
• Use radish and the leaves in a combo.
• Other veggies like cauliflower also taste good.

Equipment:

You will need

• Bowl
• Pressure cooker
• Peeler
• Knife and board
• Pan
• Spoons and ladles

How to serve:

• Serve with hot steaming rice paid with Usali, Kelya che Kappa.

How to store:

• You can consume this dal when stored in the fridge for 2 days.

This recipe is originally written to participate in the BM #80 as a part of Protein-rich Recipes. Updating it now with a better write-up for SEO.

For Your Questions

Protips:

• Soak the dal it cooks faster. The body can absorb the cooked dal better.
• While cooking lentils to make dal there is no such thing as overcooked dal.
  • In fact, mushy dal is better, especially for amti, sambhar or even rasam.
• Whisk the dal well before making the amti.
• Use clarified butter in place of oil for better flavour.
• Make this dal with fresh radish.
• Make sure the amti should have a balance of sweet, tangy and spices.

Frequently Asked Questions:

Some more Lentil Recipes

Recipe card

Nutritional Disclaimer: Iam not a certified nutritionistand make no claims to the contrary. Please check with your nutritionist for your dietary needs and restrictions. Ultimately you are responsible for your decisions.

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