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
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Aromatic, perfectly spiced Masale Bhat with tangy Mattha and crispy papad – homestyle comfort food at its best!
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Aromatic, perfectly spiced Masale Bhat with tangy Mattha and crispy papad – homestyle comfort food at its best!
This maharashtrian dish is perfect for lunch. With 671.8 calories and 18.92g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Rice and Vegetables: Rinse the rice under running water until it runs clear. Soak in enough water for 20-30 minutes. While the rice is soaking, prepare all your vegetables as mentioned in the ingredients list.
Temper the Spices (Tadka): Heat oil in a 3-liter pressure cooker over medium heat. Add mustard seeds and cumin seeds. Once they begin to splutter (about 30 seconds), add asafoetida, curry leaves, and halved cashews. Sauté for another 30 seconds until the cashews turn light golden.
Sauté Aromatics and Vegetables: Add the sliced onions and slit green chilies. Sauté for 5-6 minutes until the onions are soft and translucent. Add the ginger-garlic paste and cook for one minute until the raw aroma disappears. Now, add the sliced ivy gourd, cubed potatoes, and green peas. Sauté for 3-4 minutes.
Add Spices and Rice: Add turmeric powder, red chili powder, and the goda masala. Stir well and cook for one minute until the spices are fragrant. Drain the soaked rice completely and add it to the cooker. Gently stir for a minute to coat the rice grains with the masala, being careful not to break them.
Pressure Cook the Masale Bhat: Pour in 3 cups of water, add salt and grated jaggery. Stir everything together gently. Secure the lid of the pressure cooker. Cook on medium heat for 2 whistles (about 10-12 minutes). Turn off the heat and allow the pressure to release naturally.
Garnish and Serve: Once the pressure has settled, open the lid. Gently fluff the rice with a fork. Drizzle the ghee and lemon juice over the hot rice. Garnish with grated coconut and chopped coriander leaves. Let it rest for 5 minutes before serving hot with a side of cucumber raita or plain curd.
In a mortar and pestle, crush the ginger and green chili into a coarse paste. This helps release their flavors more effectively than chopping.
In a large bowl, add the plain yogurt. Using a wire whisk or a traditional wooden churner (ravi), whisk the yogurt for about 1 minute until it is completely smooth and free of lumps.
Gradually pour in the chilled water while continuing to whisk gently. Continue until the water is fully incorporated and you have a smooth, thin liquid.
Add the crushed ginger-chili paste, finely chopped coriander leaves, roasted cumin powder, black salt, regular salt, sugar (if using), and asafoetida to the bowl.
Stir everything together until well combined. Taste and adjust the salt if needed. Pour into glasses and serve immediately for the best taste and frothy texture.
Prepare for Roasting
Roast the Papad
Check for Doneness and Repeat
Serve Immediately