non-vegetariandairy-free
maharashtrian
Malvani Mutton Curry, Maharashtrian Amboli and Sol Kadhi
Aromatic Malvani mutton with fluffy amboli & tangy solkadhi – a protein-packed, soul-satisfying feast!
65 min
894 cal
49gProtein
66gCarbs
51gFat
3Recipes
Loading...
Protein-packed Anda Khichdi with tangy, gut-friendly Maharashtrian Kadhi - soul-satisfying comfort!
A wholesome and comforting one-pot meal where fluffy rice and lentils are cooked with aromatic spices and then tossed with scrambled eggs. It's the perfect protein-packed dish for a quick lunch or dinner.
Serving size: 1.5 cups
A light, tangy yogurt curry from Maharashtra, subtly sweetened with jaggery and spiced with a classic tempering of mustard seeds and curry leaves. A comforting and quick dish best enjoyed with steamed rice.
Serving size: 1 cup
Aromatic Malvani mutton with fluffy amboli & tangy solkadhi – a protein-packed, soul-satisfying feast!
Perfectly spiced Nagpuri mutton curry with soft chapatis – melt-in-mouth comfort food at its best!
Aromatic prawns rice with tangy solkadhi – an energy-giving, soul-satisfying combo you'll adore!
Perfectly spiced crab curry with wholesome bhakri – a protein-packed comfort food experience!
Aromatic, melt-in-mouth mutton rassa with fluffy rice – protein-packed comfort food you'll crave!
Perfectly spiced Saoji chicken with jowar bhakri – an energy-giving, soul-satisfying meal for any night!
Protein-packed Anda Khichdi with tangy, gut-friendly Maharashtrian Kadhi - soul-satisfying comfort!
This maharashtrian dish is perfect for dinner. With 570.54 calories and 20.87g of protein per serving, it's a nutritious choice for your meal plan.
Rinse the basmati rice and moong dal together under cool running water until the water runs clear. Soak them in a bowl with enough water to cover for at least 30 minutes. After soaking, drain the water completely and set aside.
Heat 2 tablespoons of ghee in a 3-liter or larger pressure cooker over medium heat. Once hot, add the cumin seeds and asafoetida (if using). Allow them to sizzle and become fragrant, about 30-45 seconds.
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 chilies, and cook for another minute until the raw aroma disappears.
Add the chopped tomatoes and cook for 4-5 minutes, stirring occasionally, until they break down and become soft and mushy. Now, add the spice powders: turmeric powder, red chili powder, and garam masala. Mix well and cook for 1 minute.
Add the drained rice and dal mixture to the cooker. Gently stir for 1-2 minutes to toast the grains slightly and coat them evenly with the masala.
Pour in 3.5 cups of water and add the salt. Stir everything well. Secure the lid of the pressure cooker. Cook on medium-high heat for 3 to 4 whistles (approximately 12-15 minutes). After the whistles, turn off the heat and allow the pressure to release naturally. This takes about 10-15 minutes.
While the khichdi is cooking, prepare the scrambled eggs. In a separate non-stick pan, heat the remaining 1 tablespoon of ghee over medium-low heat. Whisk the eggs in a bowl with a pinch of salt. Pour the egg mixture into the pan and gently scramble until they are just cooked but still soft and moist. Remove from heat and set aside.
Once the pressure has fully released from the cooker, open the lid. Gently fluff the cooked khichdi with a fork. Fold in the prepared scrambled eggs. Garnish with freshly chopped coriander leaves and serve hot with a side of plain yogurt, raita, or your favorite pickle.
Prepare the Kadhi Base
Cook the Kadhi
Prepare the Tempering (Tadka)
Combine and Serve