A classic Maharashtrian stir-fry featuring tender cluster beans and a nutty crunch from roasted peanuts. This simple, flavorful sabzi gets its unique taste from goda masala and a hint of jaggery.
Prep15 min
Cook20 min
Servings4
Serving size: 1 cup
145cal
4gprotein
8gcarbs
12g
Ingredients
250 g Cluster Beans (Trimmed and chopped into 1-inch pieces)
0.25 cup Peanuts (Raw, for roasting)
2 tbsp Vegetable Oil
0.5 tsp Mustard Seeds
0.5 tsp Cumin Seeds
0.25 tsp Asafoetida
4 cloves Garlic (Finely minced)
0.25 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
A staple in Indian households, these soft and thin whole wheat flatbreads are perfect for scooping up curries and dals. Made with just a few simple ingredients, they puff up beautifully on the flame, a hallmark of a perfectly made chapati.
A simple, comforting Maharashtrian dal made from split pigeon peas. Lightly seasoned with turmeric and asafoetida, this soothing lentil dish is a staple in festival feasts, traditionally served with steamed rice and a dollop of ghee.
This maharashtrian dish is perfect for dinner. With 568.65 calories and 21.299999999999997g of protein per serving, it's a high-fiber option for your meal plan.
fat
(Key for authentic flavor)
1 tsp Jaggery (Grated or powdered)
0.5 tsp Tamarind Paste (Can substitute with 2-3 pieces of kokum)
1 tsp Salt (To taste)
0.25 cup Water (For cooking the beans)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Beans and Peanut Powder
Wash the cluster beans thoroughly. Trim both ends and chop them into 1-inch pieces.
In a small, dry pan over low-medium heat, roast the raw peanuts for 4-5 minutes, stirring frequently until they are fragrant and have light brown spots. Be careful not to burn them.
Allow the peanuts to cool completely, then transfer them to a grinder or use a mortar and pestle to crush them into a coarse powder. Set aside.
2
Create the Tempering (Tadka)
Heat the vegetable oil in a kadai or a wide pan over medium heat.
Once the oil is hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.
Add the cumin seeds and asafoetida. Sauté for another 30 seconds until the cumin seeds sizzle and become fragrant.
Add the minced garlic and sauté for about a minute until the raw aroma disappears.
3
Cook the Cluster Beans
Add the chopped cluster beans to the pan and sauté for 2-3 minutes, ensuring they are well-coated with the tempered oil.
Add the turmeric powder, red chili powder, and salt. Mix well to combine all the spices with the beans.
Pour in 1/4 cup of water, give it a good stir, and bring to a gentle simmer.
Cover the pan with a lid, reduce the heat to low, and let the beans cook for 10-12 minutes. Stir once or twice in between to prevent sticking. The beans should be tender but retain a slight crunch.
4
Add Final Flavorings
Once the beans are cooked, remove the lid.
Add the coarsely crushed peanuts, goda masala, grated jaggery, and tamarind paste to the pan.
Stir gently to combine everything. The peanut powder will absorb any excess moisture.
Cook uncovered for another 2-3 minutes, allowing the jaggery to melt and all the flavors to meld together beautifully.
5
Garnish and Serve
Turn off the heat and garnish generously with freshly chopped coriander leaves.
Serve the Gavar Bhaji hot with fresh chapatis, jowar bhakri, or as a side dish with dal and steamed rice.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 cup Lukewarm Water (Adjust as needed, amount varies by flour type)
0.5 tsp Salt
1 tsp Ghee (For adding to the dough (optional))
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt. If using, add 1 tsp of ghee and mix it into the flour with your fingertips until it resembles coarse crumbs.
Gradually add lukewarm water, a little at a time, mixing and gathering the flour to form a dough.
Knead the dough on a clean surface for 8-10 minutes, pressing and stretching with the heel of your hand. The final dough should be soft, pliable, smooth, and not sticky. It should have a texture similar to an earlobe.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft chapatis.
2
Divide and Roll the Chapatis
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball and flatten it between your palms. Dip it into the dry atta for dusting, coating it lightly on both sides.
Place it on a rolling board (chakla) and roll it out into a thin, even circle of about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the chapati hard.
3
Cook the Chapatis
Heat a tawa (flat griddle) on medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should sizzle and turn brown quickly.
Carefully place the rolled chapati on the hot tawa. Cook for about 15-20 seconds until you see small bubbles forming on the surface.
Using tongs, flip the chapati. Cook the other side for about 30-40 seconds until light brown spots appear.
Using the tongs, lift the chapati and place it directly on a high gas flame. It should puff up like a balloon within 2-3 seconds.
Immediately flip it to cook the other side on the flame for another 2 seconds. Be careful not to burn it.
4
Finish and Serve
Remove the puffed chapati from the flame and place it in a casserole or a container lined with a clean kitchen towel. This traps the steam and keeps them soft.
Brush the top with a little ghee. This adds flavor and helps keep it soft.
Repeat the rolling and cooking process for the remaining dough balls.
Serve hot with your favorite dal, sabzi, or curry.
4 cup Water (Divided; 2 cups for cooking and 2 cups for adjusting consistency)
0.5 tsp Turmeric Powder
0.25 tsp Hing (Asafoetida)
1 tsp Salt (Adjust to taste)
1 tsp Jaggery (Optional, for a subtle sweetness)
2 tbsp Ghee (For serving)
Instructions
1
Cook the Dal
Rinse the toor dal thoroughly under cold running water until the water runs clear. Soaking the dal for 30 minutes is optional but recommended for faster cooking.
Drain the dal and transfer it to a pressure cooker.
Add 2 cups of water, turmeric powder, and hing to the cooker.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or approximately 15 minutes, until the dal is completely soft and mushy.
2
Mash and Simmer
Allow the pressure to release naturally from the cooker. This ensures the dal is perfectly cooked.
Open the lid and, while the dal is still hot, use a whisk or an immersion blender to mash it into a smooth, creamy paste. There should be no whole lentils visible.
Place the cooker back on the stove over low heat.
Pour in the remaining 2 cups of hot water, salt, and the optional jaggery. Stir well to combine everything.
Bring the mixture to a gentle boil and let it simmer for 5-7 minutes, stirring occasionally, until it reaches a smooth, flowing, soupy consistency.
3
Serve
Turn off the heat. Pour the hot varan into serving bowls.
Just before serving, add a generous dollop of ghee to each bowl.
Serve immediately with hot steamed rice (bhaat) for a classic Maharashtrian meal.
