Kale Vatanechi Amti

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Kale vatanechi amti is a maharashtrian lentil recipe with kale vataane or sprouted black peas. The spicy and coconut based amti is typically enjoyed with steamed rice and is quite healthy owing to the rich protein content in the vataanas.

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Kale Vatanechi Amti recipe - How to make Kale Vatanechi Amti

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Preparation Time: 20 mins Cooking Time: 20 mins Total Time: 40 mins 4Makes 4 servings
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Ingredients

1 1/2 cups sprouted kala chana (brown chick peas)
1 tbsp oil
1/2 tsp turmeric powder (haldi)
1 tsp garam masala powder
2 tsp chilli powder
1 tsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
2 onions , chopped
1 onion , sliced
1/4 cup dessicated coconut
4 tsp chopped garlic (lehsun)
1/2 cup freshly grated coconut
a pinch of asafoetida (hing)
salt to taste
2 to 4 kokum
2 tsp oil
2 tsp grated jaggery (gur)
2 tbsp chopped coriander (dhania)

Method

Heat 1 tbsp oil in a pan, add the sliced onions and saute till they turn pink.
Add the dessicated coconut and sauté till the coconut turns pink.
Add the garlic and sauté till they turn golden brown.
Remove from the flame, cool and blend in a mixer till smooth. Transfer in a bowl and keep aside.
Blend 3/4 th of the fresh coconut in a mixer and keep aside.
Heat the remaining oil in a pan, add the asafoetida and chopped onions and sauté on a high flame till the onions turn golden brown.
Add the turmeric powder, red chilli powder, cumin seeds powder, coriander powder, red chilli powder and sprouted peas and mix well.
Add enough hot water to cover the ingredients, add the salt and bring it to a boil.
Cover and cook on a slow flame till the chana are cooked.
Add the kokum, coconut-onion paste, fresh coconut paste, mix well and simmer for 2-3 minutes.
Add the jaggery, garam masala and mix well and cook for 2 minutes.
Add the coriander and serve hot garnished with freshly scraped coconut.