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.
Prep15 min
Cook20 min
Servings4
Serving size: 1 cup
142cal
4gprotein
10gcarbs
11g
Ingredients
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)
A classic Maharashtrian sweet flatbread where a soft outer layer encases a delicious, aromatic filling of chana dal and jaggery. Perfect for festivals like Holi and Ganesh Chaturthi, this dish is a true taste of tradition.
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.
Fiber-rich Gavarichi Bhaji, melt-in-mouth Puran Poli & protein-packed Varan – a homestyle comfort food combo!
This maharashtrian dish is perfect for lunch. With 1074.18 calories and 30.160000000000004g of protein per serving, it's a nutritious choice for your meal plan.
fat
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.
7
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.
6
Serving size: 2 poli
722cal
17gprotein
117gcarbs
23gfat
Ingredients
1.5 cup Chana Dal
1.5 cup Jaggery (grated or powdered)
3 cup Water (for pressure cooking dal)
1 tsp Cardamom Powder
0.25 tsp Nutmeg Powder
0.5 tsp Dry Ginger Powder
2 cup Atta
0.5 cup Maida
0.25 tsp Turmeric Powder
0.5 tsp Salt
0.5 cup Ghee (divided for filling, dough, and cooking)
0.25 cup Rice Flour (for dusting)
Instructions
1
Cook the Chana Dal
Rinse the chana dal thoroughly under running water. Soak it in ample water for 3-4 hours.
Drain the soaking water. Transfer the dal to a pressure cooker and add 3 cups of fresh water.
Pressure cook on medium heat for 4-5 whistles, or until the dal is very soft and easily mashed with a finger.
Once the pressure settles, open the cooker. Drain the dal completely using a fine-mesh sieve. It's crucial that the dal is as dry as possible.
2
Prepare the Puran (Filling)
In a heavy-bottomed pan, combine the cooked, drained dal and the grated jaggery. Cook on low-medium heat.
Stir continuously as the jaggery melts. The mixture will become liquidy at first. Continue cooking for 15-20 minutes.
The mixture is ready when it thickens considerably, pulls away from the sides of the pan, and a spoon inserted in the center stands upright. This is the 'spoon test'.
Turn off the heat. Stir in the cardamom powder, nutmeg powder, dry ginger powder, and 1 tsp of ghee. Mix well.
Allow the puran mixture to cool down completely to room temperature.
Once cooled, grind the mixture into a very fine, smooth paste using a food processor or a traditional 'puran yantra'. This step is vital for a non-grainy texture.
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.
In a large bowl, whisk together the atta, maida, turmeric powder, and salt.
Add 2 tbsp of ghee and rub it into the flour mixture with your fingertips until it resembles breadcrumbs.
Gradually add warm water and knead for 8-10 minutes to form a very soft, smooth, and pliable dough. It should be softer than regular chapati dough.
Cover the dough with a damp cloth and let it rest for at least 30-45 minutes.
4
Assemble and Roll the Puran Poli
After resting, knead the dough again for a minute. Divide the dough and the puran filling into 12 equal-sized balls each.
Take a ball of dough, dust it with rice flour, and use your fingers to flatten it into a 3-inch cup or disc.
Place a ball of puran filling in the center.
Gently pull the edges of the dough up and around the filling, pinching them together at the top to seal it completely. Remove any excess dough from the pinched seal.
Flatten the stuffed ball gently with your palm. Dust generously with rice flour on both sides.
Using very light and even pressure, roll the ball into a thin, 6-7 inch circle. Rotate the poli frequently to ensure even rolling and prevent sticking.
5
Cook the Puran Poli
Heat a tawa (griddle) on medium heat. The tawa should be hot but not smoking.
Carefully lift the rolled poli and place it on the hot tawa.
Cook for about 45-60 seconds until small bubbles appear on the surface.
Flip the poli. Drizzle about 1 tsp of ghee on the top surface. Cook the second side for another 45-60 seconds until golden-brown spots appear.
Flip again. The poli should start to puff up. Gently press the edges with a spatula to encourage it to puff up fully like a balloon.
Drizzle ghee on the other side, cook for a final 20-30 seconds, and then remove from the tawa.
Repeat for all remaining polis, stacking them with parchment paper in between or in a cloth-lined container to keep them soft.
6
Serve
Serve Puran Poli warm, generously smeared with more ghee. It pairs wonderfully with warm milk, yogurt, or a savory lentil curry called Katachi Amti.
