A classic Maharashtrian dal that perfectly balances sweet, sour, and spicy flavors. Made with tangy raw mango and creamy toor dal, this is the ultimate comfort food for a hot summer day.
Prep15 min
Cook25 min
Soak30 min
Servings4
Serving size: 1 cup
366cal
12gprotein
59gcarbs
Ingredients
1 cup toor dal
1 pcs raw mango (medium-sized, grated or finely chopped)
3 tbsp jaggery (grated, adjust to taste)
1 pcs onion (medium, finely chopped)
0.5 tsp turmeric powder
1 tsp red chili powder
1.5 tsp goda masala (or use garam masala as a substitute)
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 Indian accompaniment, these lentil crisps are roasted directly over a flame until blistered and smoky. Ready in seconds, it's the perfect crunchy side for any dal, rice, or curry meal.
About Kairichi Amti, Steamed Basmati Rice and Roasted Papad
Tangy Kairichi Amti with fluffy Bhaat & crispy Papad – a protein-packed, soul-satisfying meal for energy!
This maharashtrian dish is perfect for lunch or dinner. With 725.81 calories and 22.73g of protein per serving, it's a low-fat option for your meal plan.
11gfat
1 tsp cumin seeds
0.25 tsp hing
10 pcs curry leaves
2 pcs green chilies (slit lengthwise)
2 tbsp fresh coconut (grated, for garnish)
2 tbsp coriander leaves (chopped, for garnish)
4 cup water (for cooking dal and adjusting consistency)
Instructions
1
Cook the dal
Wash the toor dal thoroughly and soak it in water for 30 minutes.
Drain the water. Add the soaked dal, 2.5 cups of fresh water, and turmeric powder to a pressure cooker.
Pressure cook for 4-5 whistles on medium heat, or until the dal is completely soft and mushy.
Once the pressure releases naturally, open the cooker and mash the dal well with the back of a ladle until smooth. Set aside.
2
Make the tempering
Heat oil in a heavy-bottomed pan or kadai over medium heat.
Add mustard seeds and let them splutter, which should take about 30 seconds.
Add cumin seeds and asafoetida, and sauté for another 20 seconds until fragrant.
Add the curry leaves and slit green chilies. Be careful as they might splutter.
3
Sauté the base ingredients
Add the finely chopped onion to the pan and sauté until it turns soft and translucent, about 3-4 minutes.
Add the grated raw mango and cook for 2-3 minutes until it softens slightly.
4
Combine and simmer the amti
Add the red chili powder and goda masala. Stir well and cook for a minute.
Pour in the mashed dal. Add salt, grated jaggery, and about 1.5 cups of water to adjust the consistency.
Mix everything well. Bring the amti to a boil.
Reduce the heat and let it simmer for 5-7 minutes, allowing all the flavors to meld together. Stir occasionally.
5
Garnish and serve
Turn off the heat. Garnish with freshly grated coconut and chopped coriander leaves.
Serve the Kairichi Amti hot with steamed rice and a dollop of ghee.
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.
