Loading...
A classic Maharashtrian curry featuring sprouted field beans in a tangy, sweet, and spicy coconut-based gravy. Flavored with traditional goda masala, this dish is both nutritious and deeply comforting.
For 4 servings
Sprout the Vaal Beans (Prep: 1-2 days)
Pressure Cook the Beans (Time: 15 mins)
A quintessential Maharashtrian breakfast, this dish combines fluffy flattened rice with soft potatoes, sweet onions, and crunchy peanuts. It's a quick, wholesome, and savory meal, perfect for starting your day.
A tangy and refreshing Maharashtrian soup made from dried kokum fruit. This light digestif, with a perfect balance of sweet, sour, and spice, is often served with steamed rice or simply sipped on its own.
A classic Maharashtrian fish curry featuring tender pomfret in a tangy, spicy coconut gravy. The sourness from kokum perfectly balances the rich coconut and spices, making it a coastal delight.
A classic Mumbai street food! A fluffy, spicy omelette packed with onions, tomatoes, and chilies, tucked inside a soft, butter-toasted pav. The perfect quick breakfast or satisfying snack.
A classic Maharashtrian curry featuring sprouted field beans in a tangy, sweet, and spicy coconut-based gravy. Flavored with traditional goda masala, this dish is both nutritious and deeply comforting.
This maharashtrian recipe takes 45 minutes to prepare and yields 4 servings. At 162.65 calories per serving with 1.98g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Amti Base (Time: 10 mins)
Simmer the Curry (Time: 10 mins)
Garnish and Serve
Add 1-2 chopped drumsticks (shevgyachya shenga) along with the beans in the pressure cooker for added flavor and texture.
For a sattvic or Jain version, simply skip the onion and ginger-garlic paste. The curry will still be flavorful due to the other spices.
If fresh coconut is unavailable, you can use 1/4 cup of dry grated coconut (kopra). Lightly roast it before adding to the curry to enhance its nutty flavor.
For a richer, creamier gravy, grind the sautéed coconut with a little water to a fine paste before adding it to the curry.
Sprouted vaal beans are packed with plant-based protein, which is crucial for muscle building, tissue repair, and overall body function.
The high fiber content from the beans aids in digestion, prevents constipation, promotes a healthy gut microbiome, and helps in managing blood sugar levels.
The process of sprouting beans increases the bioavailability of essential vitamins and minerals like iron, magnesium, and B-complex vitamins, making them easier for your body to absorb.
Spices used in the amti, such as turmeric, cumin, and curry leaves, are rich in antioxidants that help combat oxidative stress and reduce inflammation in the body.
Yes, Vaalachi Amti is very healthy. It is rich in plant-based protein and dietary fiber from the sprouted beans. Sprouting enhances nutrient absorption. The use of traditional spices also offers various health benefits.
One serving of Vaalachi Amti (approximately 1 cup or 310g) contains an estimated 280-320 calories. This can vary based on the amount of oil and jaggery used.
Goda Masala is a unique Maharashtrian spice blend with sweet and aromatic notes from ingredients like stone flower (dagad phool) and dried coconut. While there is no perfect substitute, in a pinch, you can use a mix of garam masala with a pinch of cinnamon and clove powder, but the authentic taste will be different.
Peeling the beans is a traditional step that is highly recommended for the best texture. The outer skin can be slightly bitter and tough. Peeling results in a creamier, smoother curry. However, if you are short on time, you can cook them with the skin on.
Yes, while Vaalachi Amti is traditionally made with vaal beans, you can adapt the recipe using other sprouted legumes like moth beans (matki) or black-eyed peas (chawli).
Store leftover Vaalachi Amti in an airtight container in the refrigerator for up to 2-3 days. The flavors often deepen overnight. Reheat gently on the stovetop, adding a splash of water if the gravy has thickened too much.