Maharashtrian Aunty Recipe
A high protein Maharashtrian Recipes recipe with arhar dal (split toor dal), turmeric powder (haldi), water. Ready in 55 min, serves 2.
Curated bySachin Deshmukh🇮🇳
Instructions
16 steps- 1
To begin making the Maharashtrian Amti recipe, first rinse dal in water thoroughly
water(3/4 cup)maharashtrian goda masala(2 teaspoon)grams tamarind - in 2 of water(20 tablespoon) - 2
Add ¾ cup water, turmeric powder and place it in pressure cooker to cook on a high heat
turmeric powder (haldi)(1/2 teaspoon)water(3/4 cup)grams tamarind - in 2 of water(20 tablespoon) - 3
When you hear a whistle, turn the heat down and allow 2 more whistles to happen
- 4
Turn the heat off now and allow the pressure from the cooker to release gradually on its own
- 5
When you are able to uncover the cooker with ease, you will know the pressure has released fully
- 6
Mash the dal with the back of a ladle and mix it well to make a uniform, well cooked texture
- 7
Set it aside for use later
- 8
Place a kadai on the heat, add the mashed cooked dal to it and allow it to simmer on a low heat
- 9
At this stage, if the dal is too thick, add water to get the desired consistency
water(3/4 cup)grams tamarind - in 2 of water(20 tablespoon) - 10
Once dal starts to boil, add goda masala, jaggery and tamarind juice
maharashtrian goda masala(2 teaspoon)grams tamarind - in 2 of water(20 tablespoon)jaggery(1/2 teaspoon) - 11
Stir well and let it cook on low heat for 10 minutes or until it is uniformly cooked
- 12
In a small tadka pan heat oil and ghee together
ghee(1 teaspoon) - 13
Add mustard seeds and allow them to crackle
mustard seeds(1 teaspoon)cumin seeds (jeera)(1 teaspoon) - 14
Add cumin seeds, asafoetida, curry leaves, green chilies and sauté for a minute
coriander (dhania) leaves - for garnishmustard seeds(1 teaspoon)cumin seeds (jeera)(1 teaspoon)asafoetida (hing)(1/2 teaspoon)sprig curry leaves(1)green chilli(2) - 15
Add the tempering to the dal and switch off the flame
- 16
Garnish with fresh chopped coriander leaves and serve hot with fresh steamed rice and a dollop of ghee
coriander (dhania) leaves - for garnishghee(1 teaspoon)sprig curry leaves(1)
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Maharashtrian Aunty Recipe
A high protein Maharashtrian Recipes recipe with arhar dal (split toor dal), turmeric powder (haldi), water. Ready in 55 min, serves 2.
Curated bySachin Deshmukh🇮🇳
Estimated Nutrition Highlights
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Directions
16 steps- 1
To begin making the Maharashtrian Amti recipe, first rinse dal in water thoroughly
water(3/4 cup)maharashtrian goda masala(2 teaspoon)grams tamarind - in 2 of water(20 tablespoon) - 2
Add ¾ cup water, turmeric powder and place it in pressure cooker to cook on a high heat
turmeric powder (haldi)(1/2 teaspoon)water(3/4 cup)grams tamarind - in 2 of water(20 tablespoon) - 3
When you hear a whistle, turn the heat down and allow 2 more whistles to happen
- 4
Turn the heat off now and allow the pressure from the cooker to release gradually on its own
- 5
When you are able to uncover the cooker with ease, you will know the pressure has released fully
- 6
Mash the dal with the back of a ladle and mix it well to make a uniform, well cooked texture
- 7
Set it aside for use later
- 8
Place a kadai on the heat, add the mashed cooked dal to it and allow it to simmer on a low heat
- 9
At this stage, if the dal is too thick, add water to get the desired consistency
water(3/4 cup)grams tamarind - in 2 of water(20 tablespoon) - 10
Once dal starts to boil, add goda masala, jaggery and tamarind juice
maharashtrian goda masala(2 teaspoon)grams tamarind - in 2 of water(20 tablespoon)jaggery(1/2 teaspoon) - 11
Stir well and let it cook on low heat for 10 minutes or until it is uniformly cooked
- 12
In a small tadka pan heat oil and ghee together
ghee(1 teaspoon) - 13
Add mustard seeds and allow them to crackle
mustard seeds(1 teaspoon)cumin seeds (jeera)(1 teaspoon) - 14
Add cumin seeds, asafoetida, curry leaves, green chilies and sauté for a minute
coriander (dhania) leaves - for garnishmustard seeds(1 teaspoon)cumin seeds (jeera)(1 teaspoon)asafoetida (hing)(1/2 teaspoon)sprig curry leaves(1)green chilli(2) - 15
Add the tempering to the dal and switch off the flame
- 16
Garnish with fresh chopped coriander leaves and serve hot with fresh steamed rice and a dollop of ghee
coriander (dhania) leaves - for garnishghee(1 teaspoon)sprig curry leaves(1)
Rate this recipe
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