Shevgyachya Shengachya Amti

Name: Shevgyachya Shengachya Amti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian (Maharashtra)
Ingredients: 6 drumstick pods (shevgyachya shenga), cut into 5–6 cm pieces; ¾ cup (150 g) toor dal (pigeon peas), washed and soaked 20 min; 2 tbsp oil; 1 tsp mustard seeds; 1 tsp cumin seeds; 8 curry leaves; ½ tsp asafoetida (hing); 1 medium onion (80 g), finely chopped; 2 medium tomatoes (160 g), finely chopped; ½ tsp turmeric; 1.5 tsp red chilli powder; 1 tsp coriander powder; 1 tsp goda masala; 1 tbsp tamarind pulp (dissolved in 50 ml water); 1 tsp jaggery powder; 1 tsp salt (adjust); 500 ml water total; Drumstick pods need 10 minutes at least to soften — under-cooked drumsticks are fibrous and unpleasant; The tamarind-jaggery balance is the flavour balance of this amti — add each in small increments and taste; Adding dal at the end (after the drumsticks are cooked) prevents the dal from overcooking and becoming grainy

🌱 Vegan🌾 Gluten-free📊 Easy

Tender drumstick (moringa) pods simmered in a thin, tamarind-jaggery toor dal-based amti — one of Maharashtra's most nutritious and beloved vegetarian dinners. The drumstick pods add an earthy sweetness that makes this amti distinctly different from plain toor dal.

⏱️15 minPrep

🔥30 minCook

🕒45 minTotal

🍽️4Serves

🧺 Ingredients

👩‍🍳 How to make Shevgyachya Shengachya Amti

Pressure cook dal (Heat: high → low): Cook toor dal with 300 ml water and turmeric in a pressure cooker. First whistle on high, then 10 minutes low. Natural release. Mash dal smooth with a whisk. Set aside.
Temper (Heat: medium): Heat oil in a pot. Crackle mustard seeds, cumin seeds, curry leaves, hing. Add chopped onion — fry 7 minutes golden. Add tomatoes — cook 5 minutes until oil separates.
Add masalas (Heat: medium): Add chilli powder, coriander powder — stir 30 seconds. Add goda masala — stir 20 seconds.
Add drumsticks (Heat: medium): Add drumstick pieces. Stir to coat. Add 200 ml water. Bring to a boil. Reduce to medium, cover, cook 10 minutes until drumstick pods are tender (test by pressing — they should be soft but not falling apart; the flesh inside should be easy to scrape with teeth).
Add dal and season (Heat: medium): Add mashed toor dal. Stir to combine. Add tamarind water, jaggery and salt. Bring back to a gentle simmer. Cook uncovered 6–8 minutes, stirring, until everything is integrated and the amti is a slightly thick, pourable consistency with a bright, balanced sour-sweet flavour.
Finish: Add ghee. Garnish with coriander. Serve with rice — the drumstick pieces are eaten by sucking the flesh from the pod.

📖 Cultural notes

|---|---|---|---|---| | 265 kcal | 10 g | 38 g | 8 g | 7 g | Drumsticks (moringa / shevga) are grown in almost every Maharashtra household garden and rural home — a drumstick tree is as common as a mango tree. The pods are harvested fresh and cooked immediately. This amti is made almost daily in some parts of Marathwada and Vidarbha where drumstick trees are especially prolific. Moringa is now globally celebrated for its nutritional density, but Maharashtrians have known this for centuries. ---

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