A light, comforting Maharashtrian lentil curry with a signature sweet, sour, and savory flavor profile. Made with yellow moong dal and the special Goda masala, it's a perfect wholesome meal when served with steamed rice.
Prep15 min
Cook25 min
Soak30 min
Servings4
Serving size: 1 cup
289cal
14gprotein
42gcarbs
Ingredients
1 cup Moong Dal (rinsed thoroughly)
4 cup Water (divided for cooking and adjusting consistency)
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 simple and delicious Maharashtrian-style cabbage stir-fry, lightly spiced and cooked until tender-crisp. This comforting side dish comes together quickly and pairs perfectly with roti or dal rice.
About Moong Dal Amti, Steamed Basmati Rice and Cabbage Bhaji
Gut-friendly Moong Dal Amti with fluffy rice & Cabbage Bhaji. Light, flavorful, and protein-packed!
This maharashtrian dish is perfect for dinner. With 679.13 calories and 21.22g of protein per serving, it's a nutritious choice for your meal plan.
8gfat
2 whole Green Chili (slit lengthwise)
1 medium Tomato (finely chopped)
0.5 tsp Red Chili Powder (adjust to taste)
1.5 tsp Goda Masala (key for authentic flavor)
1 tsp Jaggery (grated or powdered)
1 tbsp Tamarind Pulp (or 3-4 kokum petals)
1 tsp Salt (to taste)
2 tbsp Coriander Leaves (finely chopped, for garnish)
Instructions
1
Cook the Moong Dal
Place the rinsed moong dal in a pressure cooker. Add 2.5 cups of water and 0.25 tsp of turmeric powder.
Secure the lid and pressure cook on medium heat for 3-4 whistles, or for about 10-12 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Open the cooker and whisk the dal vigorously until it is smooth and creamy. Set aside.
2
Prepare the Tempering (Tadka)
Heat oil in a deep pan or kadai over medium heat. Add the mustard seeds and wait for them to splutter.
Once spluttering, add the cumin seeds, asafoetida, and curry leaves. Sauté for about 30 seconds until fragrant.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
3
Combine and Simmer the Amti
Add the chopped tomatoes to the pan and cook for 4-5 minutes, stirring occasionally, until they turn soft and pulpy.
Stir in the remaining 0.25 tsp turmeric powder, red chili powder, and the Goda masala. Sauté for one minute.
Pour the cooked, whisked dal into the pan. Mix everything well to combine with the masala base.
Add 1.5 cups of hot water (or more) to achieve a thin, flowing consistency. Amti is traditionally not very thick.
4
Finish and Garnish
Add salt to taste, jaggery, and tamarind pulp. Stir until the jaggery dissolves completely.
Bring the amti to a gentle boil, then reduce the heat to low. Let it simmer for 5-7 minutes for the flavors to meld together beautifully.
Turn off the heat and garnish with freshly chopped coriander leaves.
Serve hot with steamed rice, chapati, or bhakri.
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.
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Prepare the Ingredients
Wash the cabbage thoroughly and shred it finely. Slit the green chilies lengthwise. Keep all other ingredients ready.
2
Prepare the Tempering (Tadka)
Heat oil in a kadai or a wide, heavy-bottomed pan over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely, which should take about 30-40 seconds.
Immediately add the cumin seeds, hing, and curry leaves. Sauté for another 30 seconds until the cumin seeds sizzle and the curry leaves turn crisp and fragrant.
3
Sauté Aromatics and Cabbage
Add the slit green chilies to the pan and sauté for about a minute to infuse their flavor into the oil.
Add the finely shredded cabbage, turmeric powder, and salt to the pan. Mix everything thoroughly to ensure the cabbage is evenly coated with the oil and spices.
4
Cook the Bhaji
Cover the pan with a lid and reduce the heat to low-medium. Cook for 10-12 minutes, stirring every few minutes to prevent sticking.
