A comforting and tangy Maharashtrian lentil curry made with yellow moong dal. This light, flavorful dal is spiced with a unique goda masala and balanced with a hint of jaggery and tamarind, making it a perfect everyday meal.
Prep10 min
Cook25 min
Soak30 min
Servings4
Serving size: 1 cup
282cal
14gprotein
41gcarbs
Ingredients
1 cup Moong Dal (Rinsed and soaked for 30 minutes)
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 yet delicious Maharashtrian okra stir-fry, cooked with minimal spices to let the vegetable shine. This quick and easy side dish is a staple in Marathi households, perfect with roti or dal rice.
About Moongachi Amti, Steamed Basmati Rice and Bhendichi Bhaji
Gut-friendly Moongachi Amti with fiber-rich Bhendi Bhaji and fluffy rice - homestyle comfort!
This maharashtrian dish is perfect for lunch. With 734.63 calories and 22.299999999999997g of protein per serving, it's a nutritious choice for your meal plan.
8gfat
Curry Leaves
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder (Adjust to taste)
1.5 tsp Goda Masala
1 tsp Jaggery (Grated or powdered)
1 tsp Tamarind Paste
1 tsp Salt (Adjust to taste)
4 cups Water (Divided for cooking and consistency)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Pressure Cook the Dal
Place the rinsed and soaked moong dal in a pressure cooker.
Add 3 cups of water and 1/4 tsp of the turmeric powder.
Pressure cook on medium heat for 3-4 whistles, or until the dal is completely soft.
Allow the pressure to release naturally. Open the lid and gently mash the dal with a ladle to a slightly coarse consistency.
2
Prepare the Tempering (Tadka)
Heat oil in a deep pan or kadai over medium heat.
Add the mustard seeds and allow them to splutter, which takes about 30 seconds.
Add the cumin seeds, hing, slit green chillies, and curry leaves. Sauté for another 30 seconds until fragrant.
3
Sauté Aromatics and Spices
Add the finely chopped onion and sauté for 3-4 minutes until it turns soft and translucent.
Stir in the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
Add the chopped tomato and cook for 4-5 minutes until it becomes soft and pulpy.
Lower the heat and add the remaining 1/4 tsp turmeric powder, red chilli powder, and goda masala. Stir continuously for 30 seconds to prevent burning.
4
Combine and Simmer
Pour the cooked moong dal into the pan with the spice mixture.
Add the remaining 1 cup of water (or more to reach your desired consistency), tamarind paste, jaggery, and salt.
Stir everything together well.
Bring the amti to a rolling boil, then reduce the heat to low and let it simmer for 5-7 minutes for the flavors to meld beautifully.
5
Garnish and Serve
Turn off the heat and garnish with freshly chopped coriander leaves.
Serve Moongachi Amti hot with steamed rice, bhakri, or chapati.
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.
500 g Okra (Washed, thoroughly dried, and chopped into 1/2-inch rounds)
1 medium Onion (Finely chopped)
3 tbsp Vegetable Oil
1 tsp Mustard Seeds
1 tsp Cumin Seeds
0.25 tsp Asafoetida
0.5 tsp Turmeric Powder
0.5 tsp Red Chili Powder (Adjust to taste)
1 tsp Goda Masala (Garam masala can be used as a substitute)
1 tsp Salt (Or to taste)
0.5 tsp Sugar (Optional, helps balance flavors)
1 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Fresh Coconut (Freshly grated, for garnish)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Wash the okra and pat it completely dry with a kitchen towel. This is the most critical step to prevent a slimy bhaji. Trim the top and tail, then chop into 1/2-inch thick rounds.
2
Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. Add the mustard seeds and wait for them to splutter completely, about 30-45 seconds. Then, add the cumin seeds and asafoetida, and sauté for another 15 seconds until fragrant.
3
Add the finely chopped onion to the pan and sauté for 3-4 minutes until it becomes soft and translucent.
4
Add the chopped okra to the pan. Stir gently to coat with the oil and onions. Increase the heat to medium-high and cook uncovered for 8-10 minutes, stirring occasionally. Continue cooking until the okra is tender and the sliminess has disappeared.
5
Reduce the heat to low. Add the turmeric powder, red chili powder, and goda masala. Mix gently to coat the okra without breaking it. Cook for 1-2 minutes until the raw smell of the spices is gone.
6
Finally, add the salt and optional sugar, and give it a final mix. Turn off the heat. Stir in the fresh lemon juice, then garnish with grated coconut and chopped coriander leaves. Serve hot.
