A classic Maharashtrian lentil curry with a perfect balance of sweet, sour, and spicy flavors. This comforting dal gets its unique aroma from the special goda masala and is a staple in Marathi homes.
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A classic Maharashtrian stir-fry featuring tender cluster beans cooked with aromatic spices, crunchy peanuts, and a hint of jaggery. This wholesome and flavorful side dish pairs perfectly with hot chapatis or dal rice for a comforting meal.
About Amti Dal, Steamed Basmati Rice and Gavarichi Bhaji
Tangy, gut-friendly Amti with fluffy Bhat & wholesome Gavarichi Bhaji – pure comfort food!
This maharashtrian dish is perfect for lunch. With 687.01 calories and 19.81g of protein per serving, it's a nutritious choice for your meal plan.
9gfat
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (adjust to taste)
1.5 tbsp Goda Masala (Maharashtrian spice blend)
1 tbsp Tamarind Paste (or a lemon-sized ball of tamarind soaked in warm water)
1 tbsp Jaggery (grated or powdered)
1.25 tsp Salt (to taste)
4 cup Water (divided for cooking and consistency)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Pressure Cook the Dal
Wash the toor dal thoroughly. Drain and add it to a pressure cooker with 3 cups of water and 1/4 tsp of the turmeric powder.
Pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Open the cooker and whisk the dal vigorously until it is smooth and creamy. Set aside.
2
Prepare the Tempering (Tadka)
Heat ghee in a deep pan or kadai over medium heat. Once hot, add the mustard seeds and let them splutter.
Add the cumin seeds, asafoetida, and curry leaves. Sauté for about 30 seconds until fragrant.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Stir in the ginger-garlic paste and slit green chili. Cook for another minute until the raw aroma disappears.
3
Combine and Simmer
Add the chopped tomato and cook for 4-5 minutes, stirring occasionally, until it turns soft and pulpy.
Add the remaining 1/4 tsp turmeric powder, red chili powder, and the goda masala. Sauté for one minute until the spices are aromatic.
Pour the cooked, mashed dal into the pan. Add 1 cup of water (or more) to achieve the desired thin, flowing consistency.
Stir in the tamarind paste, grated jaggery, and salt. Mix well to combine all the flavors.
Bring the dal to a boil, then reduce the heat to low and let it simmer for 5-7 minutes, allowing the flavors to meld together beautifully.
4
Garnish and Serve
Turn off the heat and garnish with freshly chopped coriander leaves.
Serve the hot Amti Dal with steamed rice, roti, or bhakri.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
250 g Cluster Beans (Trimmed and chopped into 1-inch pieces)
1 medium Onion (Finely chopped)
2 tbsp Vegetable Oil
0.5 tsp Mustard Seeds
0.5 tsp Cumin Seeds
0.25 tsp Asafoetida
8 leaves Curry Leaves
1 tsp Ginger-Garlic Paste
0.25 tsp Turmeric Powder
0.75 tsp Red Chili Powder (Adjust to your spice preference)
1 tsp Goda Masala (Key for authentic flavor)
0.75 tsp Salt (Or to taste)
0.25 cup Water (For cooking the beans)
3 tbsp Roasted Peanuts (Coarsely crushed)
1 tsp Jaggery (Grated or powdered, adjust to taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Preparation: Wash the cluster beans thoroughly. Trim the ends and chop them into 1-inch pieces. Finely chop the onion. Coarsely crush the roasted peanuts using a mortar and pestle or a rolling pin; avoid making a fine powder.
2
Tempering (Tadka): Heat oil in a kadai or pan over medium heat. Once hot, add the mustard seeds and let them splutter, which takes about 30 seconds. Then, add the cumin seeds, asafoetida, and curry leaves. Sauté for another 20-30 seconds until fragrant.
3
Sauté Aromatics: Add the finely chopped onion to the pan and sauté for 3-4 minutes until it becomes soft and translucent. Add the ginger-garlic paste and cook for another minute until the raw smell disappears.
4
Cook the Beans: Add the chopped cluster beans to the pan. Stir in the turmeric powder, red chili powder, goda masala, and salt. Mix well to ensure the beans are evenly coated with the spices.
5
Steam the Bhaji: Pour in 1/4 cup of water, stir, and bring to a gentle simmer. Cover the pan with a lid, reduce the heat to low, and let it cook for 10-12 minutes. Stir occasionally. The beans are cooked when they are tender but still have a slight bite.
6
Finishing Touches: Once the beans are cooked, add the coarsely crushed peanuts and the grated jaggery. Mix everything well and cook uncovered for another 2-3 minutes, allowing the jaggery to melt and the flavors to meld together. The bhaji should be semi-dry.
Garnish and Serve: Turn off the heat and garnish with freshly chopped coriander leaves. Serve Gavarichi Bhaji hot with chapati, bhakri, or as a side dish with dal and rice.
