Valachya/ Pavatyachya Dalichi Amati ~ Val Dal

We eat different types of dals in India like toor dal, mung dal, masoor dal etc. but very few people know about this val beans dal. This dal recipe made only in Maharashtra and Gujarat, but the method is quite different. This dal has different, unique but nice in taste. This dal goes very well with hot rice and fried fish or dried fish. 

Val beans dal (valachi dal):

Ingredients:

• Val dal- ½ cup (You may use Pavta dal instead of this dal.)
• Fresh coconut, scrapped or grated- 2 tbsp
• Cumin seeds- 1 tsp
• Garlic- 4 to 5 cloves
• Onion, roughly chopped- 1 small or  ¼ cup
• Homemade mix masala or Malvani masala- 1 tsp or (½ tsp chilli powder + ½ tsp goda masala)
• Turmeric powder- ½ tsp
• Asafetida (Hing)- ¼ tsp
• Mustard seeds- 1 tsp
• Curry leaves- 4 to 5
• Jaggery- ¼ tsp
• Kokum petals- 2 to 3
• Oil- 2 tbsp
• Salt to taste
• Fresh coriander leaves, finely chopped- ¼ cup

Method:

• Wash and soak dal for minimum 2 to 3 hours.
• Griend fresh coconut, cumin seeds, garlic together. Add this ground mixture in the soaked dal.
• Cook valachi dal in a cooker as like other dal. You may take one or two vistles more to cook this dal properly because this dal little tough to cook.
• Open the lid of the cooker when the pressure reduces completely. Whisk well with a ladle so that the dal gets slightly mashed.
• Heat oil in a casserole or kadai (wok). Add mustard seeds for tempering. When the mustard seeds begin to sputter/pop, add chopped onion, curry leaves, hing, turmeric powder and sauté for a few seconds. 
• Add mix masala or (red chilli powder+goda masala) and sauté for a few seconds. 
• Then add cooked dal in this mixture. Add water to adjust the consistency of aamati/dal as per personal choice. 
• Now add salt, kokum and jaggery. Stir it and boil for few minutes. 
• Garnish with chopped coriander. 
• Serve hot with rice.

वालाच्या/पावट्याच्या डाळीची आमटी : हि रेसिपी मराठीतून वाचण्यासाठी इथे क्लिक करा. 

Katachi Amati (Yelavanachi Amati) ~ Maharashtrian Style Chana Dal

Katachi amti or Yelavanachi amati is a traditional Maharashtrian recipe which is usually served with puran poli. It is made using chana dal stock which is used to make puran poli. People like to deep purnpoli in katachi aamati but like to have hot katachi amati like soup or rassam. :|)

Ingredients:

• Chana dal stock- around 2 cups (see more in notes)
• Puran- 2 tbsp to ¼ cup (see more in notes)
• Frech coriander, finely chopped- 2 tbsp
• Grated dried coconut- 1 tbsp
• Cumin seeds- ½ tsp
• Coriander seeds- 1 tsp
• Black peppercorns- 3
• Cloves- 2
• Sesame seeds- ½ tsp
• Poppy seeds- ¼ tsp
• Cinnamon stick- one inch piece
• Bay leaf- 1 
• Mustard seeds- ½ tsp
• Asafoetida- ¼ tsp
• Turmeric powder- ½ tsp
• Red chilli powder- 1 tsp
• Goda masala- ½ tsp
• Oil- 2 tbsp
• Salt- to taste

Method:

• Roast the following items separately over low heat for few seconds each: Dry coconut, cumin seeds, black peppercorn, cloves, cinnamon, sesame seeds, and poppy seeds. Ground it to fine powder.
• Heat oil in a deep pan. Add mustard seeds and bay leaf. Once mustard seeds crackle, add asafoetida, turmeric powder, red chili powder. Saute for few seconds and immediately add dal stock.
• Add puran and give a nice stir.
• Now add freshly ground masala, goda masala and salt. Give a nice stir and mix well. This amti should have thin consistency, so add some water if required.
• Boil amti for about 7-8 minutes.
• Garnish with coriander, serve hot with a puranpoli.

Notes:

• See the recipe of Puranpoli. When the dal is cooked, drain out excess water with the help of strainer. This excess water is nothing but dal stock.
• Puran is already sweet so no need to add jagerry.
• If you like a sweet and sour taste, add 1 tsp of tamarind pulp.

Upasachi Kadhi /Vratki Kadhi

Upavasachi kadhi is normaly served with vari/samo rice. But it goes with any other dish.

Ingredients: 

• Fresh and thick buttermilk- 2 cups 
• Ginger, chopped- 1 inch piece 
• Green chillies, chopped- 2 to 3 
• Fresh coconut, scrapped- 2 tbsp 
• Pure ghee - 1 tbsp 
• Cumin seeds- 1 tsp
• Sugar- a pinch or to taste 
• Salt- to taste 

Method:

• Grind coconut, chilli and ginger without water if possible.
• Heat ghee in a kadhai. Add cumin seeds. When the splattering starts, add ground mixture. Saute for few seconds on low heat.
• Add Buttermilk in a kadhai. Add salt, sugar and start stirring on low-med heat.
• Do not boil much more, it becomes curdle or splits up.
• Switch off the gas when you see bubbles on sides of kadhai.
• Serve hot with vari/sama rice.

Tips:

• If buttermilk is not available, Combine 1 cup of sour curd and approx 1 cup of water, bit together. 
• If you like little bit thick kadhi, you can use Singhara/Shingada flour. Combine 1 tbsp  sighara flour and little buttermilk in a bowl and whisk together till become smooth paste. Mix this paste with buttermilk and make a kadhi
• You can use chopped fresh coriander for this kadhi if you eat coriander for fast.

उपवासाची कढी 

साहित्य:

• ताज आणि घट्ट ताक - २ कप 
• आलं, चिरून - १ इंचाचा तुकडा 
• हिरव्या मिरच्या- २ ते ३
• ओले खोबरे, खोवुन- २ टेबलस्पून 
• साजूक तूप-  १ टेबलस्पून 
• जिरे- १ टीस्पून 
• साखर- चिमूटभर किंवा आवडीप्रमाणे 
• मीठ- चवीनुसार 

कृती:

• मिरच्या, आलं आणि खोबरे शक्यतो पाणी न वापरता किंवा जरासं पाणी घेऊन वाटून घ्या. 
• कढईत तूप गरम करून जिरे टाका, जिरे तडतडले की मिरची-खोबऱ्याचे वाटण घालून जरासं परता. 
• त्यात ताक, मीठ व साखर घाला. मंद आचेवर कढईच्या बाजूला बुडबुडे दिसेपर्यन्त गरम करा. 
• उकळू नका. सतत ढवळत रहा.  
• वरीचा भात किंवा उपवासाच्या थालीपीठासोबत गरमागरम वाढा. 

टीप:

• ताक उपलब्ध नसेल तर १कप दह्यात साधारण १ ते दीड कप पाणी घालून चांगलं घुसळून ताक बनवा. 
• कधी घट्ट हवी असेल तर ताकाला १ चमचा शिंघाडा पीठ लावा. 
• उपासाला चालत असेल तर कोथिंबीर चिरून कढीत घाला. 

     

    

Kairichi Kadhi / Kairiche Sar ~ Raw Mango Kadhi

In Maharashtra raw mango kadhi is also known as “Kairiche Sar”. A tongue-tickling, sweet n sour taste of this kadhi is pleased to everyone.

Ingredients

• Raw mango, boiled- 1 med (approx ½ cup pulp)
• Coconut milk (1 st extract+2 nd extract)- 1½ cup to 2 cups 
• Green chilli- 1 to 2
• Cumin seeds- 1 tsp
• Garlic- 1 to 2 cloves
• Ginger-  ½ inch
• Oil or pure ghee- 2 tbsp
• Asafoetida (hing)- ½  tsp
• Turmeric powder- ¼ tsp (optional)
• Curry leaves- 1 string
• Dry red chilies, torned- 2 (I used Byadagi chilli)
• Mustard seeds- 1 tsp
• Fenugreek seeds- ¼ tsp
• Fresh coriander, finely chopped- 2 tbsp
• Jaggery or Sugar- 1 tsp
• Salt- to taste

Method:

• Pressure cook or boil green mango. Discard the peel and seed.
• Make raw mango puree with the help of hands or grinder.
• Grind together green chili, garlic, ginger and cumin seeds.
• Heat oil or ghee in a deep pan or kadhai and add mustard seeds. When they splutter, add curry leaves, red chillies, fenugreek seeds, turmeric powder and hing. Saute a while.
• Add (green chili, garlic, ginger and cumin seeds) paste and saute a while.
• Add raw mango puree and saute a while.
• Add about 1 cup water and jaggery. Stir occasionally. Bring to a boil. 
• When the curry boiled, add coconut milk. Give a nice stir. Add water if required to adjust the right consistency. 
• Add salt and stir a minute. Switch off the gas. (Do not boil this curry after adding coconut milk, it will become curdle. Just heat it up.) 
• Serve hot with hot rice or any type of khichadi or pulao. I served here with Valachi Khichadi and Tandulacha/Rice papad.

Tips: 

• You can use readymade coconut milk. 
• After grinding and straining coconut with lukewarm water first time, you get thick coconut milk known as a first extract. 
• After grinding and straining coconut with lukewarm water again, you get thin coconut milk known as a second extract. 

कैरीची कढी / कैरीचे सार

महाराष्ट्रात कैरीची कढी करण्याच्या अनेक पद्धती आहेत. हि आहे खास कोकणातील रेसिपी. कैरीचा आंबटपणा आणि नारळाच्या दुधाचे माधुर्य याच्या सुरेख मिश्रणाने या कढीला एक सुंदर अशी चव मिळते.

साहित्य:

• कैरी, उकडून- १ माध्यम (कैरीचा गर साधारण १/२ कप होईल. कैरी आंबट असेल तर इतकाच पुरे आंबट नसेल तर जास्त घ्यावा. )
• हिरवी मिरची- १ ते २
• जीरे- १ टीस्पून
• लसूण- १ ते २ पाकळ्या
• आले- अर्धा इंच
• तेल किंवा साजूक तूप- २ टेबलस्पून
• हिंग- १/२  टीस्पून
• हळद- १/२ टीस्पून (ऐच्छिक)
• कढीपत्ता- १ डहाळी / ७-८ पाने
• राई- १ टीस्पून
• मेथी दाणे- १/४  टीस्पून  (ऐच्छिक)
• लाल सुक्या मिरच्या, तुकडे करून- २ (मी ब्याडगी मिरची वापरते)
• गुळ किंवा साखर- १ टीस्पून
• मीठ- चवीप्रमाणे
• कोथिंबीर, बारीक चिरून- २ टेबलस्पून

कृती:

• कैरी उकडून साल आणि बाटा/कोय काढून तिचा गर बाहेर काढा. मिक्सरला फिरवून एकजीव करून घ्या. 
• मिरच्या, आलं, लसूण आणि जीरे शक्यतो पाणी न वापरता किंवा जरासं पाणी घेऊन वाटून घ्या. 
• कढईत तेल/तूप गरम करून राई टाका, राई तडतडली की त्यात मेथीदाणे, कढीपत्ता, लाल मिरच्यांचे तुकडे, हळद आणि हिंग घालून जरासं परता. 
• नंतर त्यात वाटण घालून परता. जरा तेल सुटू लागलं कि त्यात कैरीचा गर टाकून थोडासा परतून घ्या.  
• त्यात साधारण १ कप पाणी व गुळ  घाला व मिश्रणाला उकळी येऊ द्या. 
• उकळी आली कि त्यात नारळाचे दूध घालून सतत हलवत रहा. गरज असल्यास पाणी घाला. 
• मीठ घाला. फार उकळू नका नाहीतर नारळाचे दूध फाटते. बाजूनी थोडे बुडबुडे दिसले की गॅस बंद करा.  वरून कोथिंबीर टाका. 
• मसालेभात, वालाच्या खिचडी सोबत उत्तम लागते. नाहीतर वाफाळलेला भात त्यावर साजूक तूप आणि वरून गरमागरम कैरीची कढी व या सोबत पापड..... नुसती कल्पना करू नका बनवून पहा.        

Fresh Kokum/Kokum Sar

This Kokum/Kokam Sar is a seasonal recipe. When we are making Kokum Syrup or dried Aamsul or Kokum from fruits, we discard the pulp and seeds. We use only peels. But pulp has ultimate sweet and sour taste. So this pulp is used for sar. This sar has very fresh and fantastic taste, you never forget this taste.

Ingredients:

• Kokum pulp- from 30 fruits + 1 fruit peel
• Coconut milk(1 st extract+2 nd extract)- 2 cups 
• Mustard seeds- 1 tsp
• Cumin seeds- 2 tsp
• Curry leaves- 1 string
• Green chillies, chopped- 3 to 4 
• Turmeric powder- ¼ tsp (optional)
• Asafoetida/Hing- ½ tsp
• Sugar or jagerry- 1 tsp or to taste
• Salt- to taste
• Pure ghee or oil- 1 to 2 tbsp
• Fresh coriander, finely chopped- ¼ cup

Method:

• Combine pulp and some water. Squeeze out the seeds. 
  
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• Grind together this pulp and a peel into smooth paste.
• Heat oil in a kadhai and add mustard seeds. When they splutter, add curry leaves, cumin seeds, chillies, turmeric powder and hing. Saute a while.
• Add kokum puree and bring to a boil. Add some water if needed. Stir occasionally. 
• When the curry boiled, add coconut milk. Give a nice stir.
• Add salt and sugar. switch off the gas. (Do not boil this curry after adding coconut milk, it will become curdle. Just heat it up.) 
• Serve hot with hot rice or any type of khichadi. Drinking of hot sar is heavenly happiness. 

Spinach in Buttermilk Curry (Takatala Palak)

A traditional recipe of spinach and other leafy vegetables. My granny used to make it. I love this with steamy rice. This curry also known as "Palak Kadhi" and "Takatala Palak" in Marathi.

हि पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा.  

Ingredients:

• Spinach- 1 medium bunch (you can use fenugreek or chakvat) 
• Buttermilk- 2 cups
• Peanuts- ¼ cup
• Split bengal gram (chana dal)- 1 tbsp
• Bengal gram flour (besan)- 2 tbsp
• Green chilies, finely chopped- 2 to 4
• Oil or pure ghee- 2 tbsp
• Cumin Seeds- ½ tsp
• Turmeric powder- ½ tspAsafetida (Hing)- ¼ tsp
• Dry red chilies, torn- 2 (I used 5 small "Bor" chilies)
• Sugar- a pinch
• Salt to taste

Method:

• Wash peanuts and chana dal. Soak them for 2 hours. 
• Wash and finely chop spinach leaves. 
• Combine chopped spinach and chilles along with some water in cooker separator .
• Put peanuts and chana dal in other separator or in small bowl.
• Put both separators in pressure cooker and cook till 2 to 3 whistles given out.
• Once the pressure is released, whisk till the spinach is almost mashed. Add besan and whisk again.
• Add some water in spinach mixture and boil it. Keep stirring continuously until curry starts boiling.
• Once it is boiled, add buttermilk, salt and sugar. Keep stirring continuously until curry starts boiling. (If you stop stirring, curry become curdle or separate.)
• Meanwhile heat ghee or oil in a small pan. Add cumin seeds, red chills, turmeric powder and hing. Mix it and add cooked peanuts & chana dal. Mix well and saute for a minute.
• Add this tempring or tadka in boiling curry. 
• Give a quick stir and cover this curry with a lid. Switch off the gas. 
• After 5 minutes, give a nice stir to curry. Now it is ready for serve.
• Serve hot with chapatti or steamy rice.

Tips:

• Buttermilk should be thick and sour.
• If buttermilk has less sourness, add little tamarind pulp in the curry.

Pitthal ~ Gram/Chickpea Flour Curry

Pitthal-Bhakri is a combo dish which is very famous in Maharashtra.  Pitthal means gram flour curry and bhakri is a type of bread. This is also a rural food of Maharashtra.

Pitthal is very easy to make.This is the perfect option If you don't have veggies in your fridge. You can make this in haste with very few ingredients.
Various types of pitthal are made in Maharashtra. I will post all recipes one by one.

Ingredients:

• Gram flour (Besan) - ½ cup
• Green chilies - 4
• Onion, finely chopped- 2 tbsp (optional)
• Garlic cloves - 6
• Ginger - ½ inch
• Cumin seeds - 1 tsp
• Oil- 3 to 4 tbsp
• Mustard seeds - 1 tsp
• Asafetida (Hing)- ¼ tsp
• Turmeric powder - ½ tsp
• Salt- to taste
• Fresh coriander, finely chopped- a handful

Method:

• Crush or coarsely grind chilies, garlic, ginger and cumin seeds together. (If you don't want to make too spicy, then don't crush chilies, just use cut chili hence you can remove easily.)
• Heat oil in a kadhai or a pan. Add muster seeds and let them crackle.
• Add chopped onion and saute it till it turns pink.
• Add turmeric powder, hing and crushed chili-garlic-ginger-cumin. Saute for a while.
• Add 1 to 2 cups of water, chopped coriander and salt in the pan. Mix well and bring to boil. (According to your choice of consistency adjust the proportion of water.)
• Meanwhile, add some water in gram flour gradually. Mix well and remove all lumps.
• Reduce the heat to low. Add this besan paste in the pan and mix well. Stir continuously.
• Within 1-2 minutes, it starts to boil. Switch off the gas, pitthal is ready to serve.
• Serve hot with bhakri, thecha/chutney, buttermilk and onion.

Pithla tastes good with hot plane rice also. If you are serving Pitthl with rice then the consistency of pithla should be thin.

Gujarati Laganni Dal

This dal is specially made for Gujarati Wedding (Lagan). For such grand occasions, the dal is boiled over and over again to get the best flavour. The only difference between everyday Gujarati dal and laganani dal is few ingredients. It is mild spicy, sweet and sour compared with any other Indian dals .
This dal could be a part of the everyday meal..... try it.  

Serves: 4

Ingredients:
Step #1:
Split pigeon peas/Tur dal - ½ cup
Peanuts, raw - 2 tbsp
Tomato, chopped - 1 medium
Green chilis, chopped - 2
Ginger, minced or grated- 1" piece
Water- approx 1 cup (for soaking and cooking)

Step #2:
Jaggery, grated  - 1 tbsp to 1 ½ tbsp
Red chilli powder - ½ tsp (optional)
Turmeric powder - ½ tsp 
Kokam petals -  2 to 4
Dry dates (kharik), chopped- 2 to 3 (optional)
Fresh coriander, finely chopped- ¼ cup
Water- approx 2 cups 
Salt to taste 

Step #3 (For tempering/tadka):
Desi ghee/Oil - 2 tbsp
Mustard seeds - ½ tsp
Cumin seeds - ½ tsp
Fenugreek seeds (methi dana) - ¼   tsp 
Asafoetida - ¼ tsp
Dry bor chilli- 5 or dry red chilis, tear - 2
Cinnnamon stick - 1"
Bay leaf - 1 
Clove – 1
Curry leaves - 1 sprig 


Method: 

• Wash dal properly. Soak dal for 3 to 4 hours with approx. 1 cup of water. (Don’t drain this water, cook the dal in same water.) 
• Soak also peanuts for min 1 hour with water. After soaking drain them.
• Add peanuts, minced ginger, chopped chili and tomato in the dal.
• Pressure cook this dal till 3-4 whistles are given out. (You may cook it casserole with lid. Cook till dal become soft, but it takes more time.)
• Open the lid of the cooker when the pressure reduces completely. Whisk well with a ladle so that the dal gets slightly mashed. Take care that peanuts should not be mashed. 
• Add 2 cups of water, chopped dry dates, chopped coriander, kokam, red chili powder, turmeric  powder, jaggery and salt in the mashed dal and simmer for 12-15 minutes on low-medium flame. Keep stirring in between. 
• Meanwhile heat oil or ghee in a small/tadaka pan. 
• Once the oil is hot, add mustard seeds and allow to splutter. Add cumin seeds, fenugreek seeds, red chilis, bay leaf, cinnamon stick. asafoetida and curry leaves and saute for a few seconds. Turn off flame. 
• Pour this tadaka/tempering into the simmering dal and mix. Cover dal with lid and turn off flame.
• Serve with rice. 

Variations:

• You can omit dried dates and kokam. 
• You can add ½ tsp of coriander powder. 
• Traditionally this is not a thick dal. The dal has thin consistency but you can make a medium consistency.
• It should have tangy and sweet flavors. Adjust red chili powder, kokam and jaggery as your like.
• Gujjus add also yam, raw banana, potato in this dal. 

When you keep the dal in a bowl for few minutes. Water should float on top and dal should settle at the bottom. If this happens than it is perfect consistency of Gujarati dal. So whenever you serve you need to stir first and then serve.

Sol Kadhi (Flavored Kokam-Coconut Milk Drink)

Solkadhi is a traditional digestive and tasty drink. It not only touches your tongue but your soul also thus Solkadhi is "SOUL KADHI" for us. You can call it flavored and spiced coconut milk.

Solkadhi is very popular in Konkan region. Solkadhi gives coolness to your stomach after heavy and spicy specially non-veg meal. It is a good appetizer cooler and also good for digestion. Another very good use of Kokum is it beats acidity. 

हि पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा.  

Ingredients:

• Dried Kokum/ Aamsul / Sol- a handful/10 to 12 (or Kokum Concentrate/Agal- 6 tbsp)
• Freshly Scrapped Coconut- 2 cups (from 1 large coconut)
• Garlic cloves (lehsun)- 4
• Green chillies- 1 to 2
• Cumin seeds- 1 tsp
• Salt salt- to taste
• Hot water- approx. 3 cups
• Fresh coriander, finely chopped- a handful

Method:

• Soak the dried kokam petals in the hot water for min 30 minutes. 
• Squeeze out the juice from it and strain the kokum water.You will get a thick pink colored juice.
• Scrap coconut. Take only white part. Do not take bottom brown part.
• Blend the scrapped coconut, cumin, garlic and green chilli with 1 cup of warm water.
• Squeeze out the coconut milk with the help of a fine strainer. 
• Repeat this process another 2 times. You will get approx 3 cups + coconut milk.
• Mix the above kokum juice or kokum concentrate/agal and salt with the coconut milk. 
• Add chopped coriander in it.
• Chill it in the refrigerator for half to one hour and serve cold. 
• Some people have solkadhi with steamed rice, but I like to drink it as it is.

Variations:

• You may use readymade coconut milk.  But adjust the consistency by adding water. It's consistency like buttermilk. 
• Use readymade sugarless Kokum Concentrate (Kokam Agal). It saves your time and also gives nice pink colour.
• You can add half inch ginger piece for twist. But ginger is not using in original recipe.
• It is best to use freshly made coconut milk than caned coconut milk. Use fresh coconut.
• You can use rock salt instead of normal salt.
• We have another recipe for "Kokam Curry/ Kokamache Sar", I'll give you latter.

Maharashtrian Dal With Drum Sticks (Shenganchi Amati)

This is a popular Maharashtrian dal with Drum sticks, brinjal & potato. Actually if you have this tasty dal, then no need to to do other side dishes in a meal. 

हि पाककृती वाचा मराठीतून…………इथे क्लिक करा.   

Ingredients:

• Split pigeon pea (tooar dal) or spilt green gram (mung dal) – ½ cup
• Drum sticks- 3 to 4
• Potato -1 medium size (optional)
• Brinjal- 1 medium size (optional)
• Tomato, chopped- 1 medium size
• Onion, chopped- 2 tbsp (optional)
• Crushed garlic- 7-8 cloves
• Turmeric powder – ½ tsp
• Mustard seeds- 1 tsp
• Asafetida (Hing)- ½ tsp
• Cumin seeds- 1 tsp
• Fenugreek Seeds- 5 kernels (optional)
• Curry leaves- 1 string
• Home made masala or malvani masala – 2 to 3 tsp (you may use chilli powder, see notes)
• Jaggery (gud),grated- 1 tbsp or less
• Goda masala- 1½ tsp
• Salt- to taste
• Veg. oil- 3 to 4 tbsp
• Fresh coriander, finelly chopped- a handful

Method:

• Wash dal properly. Soak dal for 3 to 4 hours with approx. 1 cup of water. (Don’t drain this water, cook the dal in same water.) 
• Pressure cook dal till 3-4 whistles are given out. (You may cook it casserole with lid. Cook till dal become soft, but it take more time.)
• Peel drumstick properly cut vertically into 3-4 inches pieces, wash and keep aside. 
• Peel potatoes and cut into 1 inch pieces. Cut brijal into 1½1 inch pieces.
• Heat oil in a casserole or kadai (wok). Add mustard seeds for tempering. When the mustard seeds begin to sputter/pop, add garlic, cumin seeds, fenugreek seeds, curry leaves. Sauté for few seconds. 
• Add hing, turmeric powder & onion. Sauté for  few seconds. 
• Add masala and sauté for few seconds.  
• Add drum sticks, brinjal, potato and some water. Also add some salt for this veggies. Cover and cook for 5 min on low heat.
• Add tomato, fresh coriander and cook till the drumsticks and potato are almost cooked. 
• Meanwhile, open the lid of the cooker when the pressure reduces completely. Whisk well with a ladle so that the dal gets slightly mashed.
• Then add cooked dal in this mixture. Add water to adjust consistency of aamati/dal as per personal choice. 
• Now add salt (if necessary) , goda masala and jaggery. Stir it & boil for few minutes. 
• Serve hot with chapati or rice.

Notes and Variations:

• You may use 1½ tsp of red chilli powder instead of mentioned masala. But then use 2 to 3 tsp of goda masala.  
• You can use raw mango, tamarind or kokam instead of tomato. 
• You can make this type of dal with using other types of vegetables like bottle guard (dudhi), sponge gourd (turai) or pumpkin. 
• In our "Kokan" area, fresh scrapped coconut (1 to 2 tbsp) is used for garnishing. But personally I don't like this, so I don't use.
• I add coriander when dal boils because it smells and tastes good. You may garnish with it.
• You can add salt at one time. 

Takachi Kadhi (Maharashtrian Style Kadhi)

Takachi Kadhi is quite easy recipe and tastes simply delicious. I can eat kadhi-bhat everyday..... I am crazy for kadhi.

Ingredients:

• Fresh buttermilk- 2 cups 
• Bengal gram flour (besan)- 1 tbsp 
• Pure ghee or oil- 1 tbsp (I preffer to use ghee, it tastes awesome and authentic.) 
• Ginger paste or finely grated- 1 tsp 
• Garlic paste or crushed- 1 tsp (optional) 
• Green chillies, chopped- 2 to 3 
• Curry leaves- 1 string 
• Turmeric powder- ½ tsp 
• Asafoetida (Hing)- ¼ tsp 
• Mustard seeds- ½ tsp 
• Cumin seeds- ½ tsp or Cumin powder- ½ tsp 
• Sugar- 1 tsp or to taste 
• Salt to taste 
• Fresh coriander, finely chopped- 2 tbsp 

Method:
Crush chilli and cumin seeds coarsely.

Heat ghee in a wok. Add mustard seed. When the splattering starts, add curry leaves, chili-cumin crush, hing, turmeric powder, ginger paste and garlic paste. Saute for few seconds on low heat.

  

Combine besan and little buttermilk in a bowl and whisk together till become smooth paste.
Mix this beasan paste with buttermilk. Add Buttermilk in a wok.
Add chopped coriander, salt and sugar and start stirring on low-med heat.

Do not boil much more, it becomes curdle or splits up.
Switch off the gas when you see bubbles on sides of wok.
Serve hot with rice or khichadi.

Tips and variations:

• Do not use readymade ginger-garlic paste, use homemade. 
• If chilli are hot or you don't like spicy kadhi, just cut chillies and use. 
• You can use cumin powder instead of cumin crush. 
• You can omit garlic. 
• My mom's Konkani recipe is little different. Grind 2 tbsp of fresh grated coconut along with ginger, garlic, chilli, cumin seeds. Heat ghee in a wok. Add mustard seed. When the splattering starts, add curry leaves, hing, turmeric powder and this coconut paste. Saute for few seconds on low heat. Rest of recipe is same. Besan is optional. 
• If buttermilk is not available, Combine 1 cup of sour curd and 1 to 1½ cup of water, bit together. 
• My mother in law use fenugreek seeds (methi dana) with other ingredients in tempering. This is also quite good. 

Sadh Varan / Goda Varan (Maharastrian Plain Dal )

For most Maharashtrians, varan-bhaat is the comfort food. This "Varan" is very very simple, authentic and popular dal recipe of Maharashtra.

Our Indian meal is not one dish meal. There are spicy curry, pan-fry vegetables, chutney, pickle, pakoda etc. many items in our meal dish. So we can’t eat all spicy and tangy items at a time. Roti and rice are main item in our meal. Plain rice can’t eat without dal. This dal is non-spicy, so we match this with other spicy dishes. Hence this 'Sadh Varan' is also known as 'God Varan'.

The dal is served in the naivedyam or bhog we offer to the God along with the other veggies dishes & sweets. This is satvik dal with no onion and garlic added to it.

You can have the dal with rice. It goes well with some clarified butter (ghee) on top and piece of lemon. Some times I like varan-bhat with simple potato bhaji. This is one delicious and simple and you must try it. It is all-time comfort food.

Many babies are fed this with rice who can't bear chilies. This forms the protein component of the meal.

This is how a Varan is made in the Maharastrian homes, depending on which part of Maharashtra this is made the only variation would be adding sweetness to it or not.

Type #1 (Moong Dal)

I prefer to make this type of varan. Reason is....Moong dal is healthy and you may be face some times acidity from tuvar dal.

Ingredients:

• Split & skinned green gram (moong dal) - ½ cup 
• Turmeric Powder- 1 tsp 
• Cumin seeds- ½ tsp (optional)
• Asafetida (hing)- ½ tsp 
• Salt to taste 

Method:

• Wash the dal with water. Soak in water for 30 min to 1 hr. (top up with water just to cover the dal enough) 
• Put in a small pressure cooker or cooker-separator. Add turmeric powder and cumin seeds if you are using. 
• Close the lid and keep on heat. Allow 3-4 whistles to cook dal till mushy. Let it cool. 
• Open lid and beat up the dal while still hot to crumble it. I use a traditional Ravi to do it. Add hing and bit it well. 
• Add salt & ½ to ¾ cup water (consistency depends upon your choice) to the dal and boil. 
• Serve hot with rice. 

Type # 2 (Tuvar Dal)

This dal is more tasty than moong dal. This type of dal is mainly made in Maharashtrian houses and in functions also.

Ingredients:

• Split pigeon peas (tuvar dal) - ½ cup 
• Turmeric Powder- 1 tsp 
• Asafetida (hing)- ½ tsp 
• Jaggery (gul)- a pinch or ¼ tsp
• Oil-1 tsp 
• Salt to taste 

Method:

• Wash the dal with water. Soak in water for 1 hr minimum. (top up with water just to cover the dal enough) 
• Put in a small pressure cooker or cooker-separator. Add turmeric powder and oil. 
• Close the lid and keep on heat. Allow 3-4 whistles to cook dal till mushy. Let it cool. 
• Open lid and beat up the dal while still hot to crumble it. I use a traditional Ravi to do it. Add hing and bit it well. 
• Add salt , jaggary & ½ to ¾ cup water (consistency depends upon your choice) to the dal and boil. 
• Serve hot with rice.