Maharashtrians Varan, Amti, Kalvan, Dal recipes
Maharashtrians love to cook their dal in tongue-tickling ways, flavoured with spices, perked up with kokum, seasoned with coconut, and so on. Mango, peanuts, cashew nuts, coconut are abundantly grown and used to flavor many varieties of Varan, Amti and Kalvan, which are generally enjoyed with steaming hot rice.
Varan refers to traditional Maharashtrian lentil-based dishes. Here, cooked toovar dal is perked up with fenugreek leaves and tasty spice powders and pastes. An aromatic tempering adds to the traditional charm of the Methiche Varan, making sure that its aroma and flavour remind you of mom’s cooking!
Kokum kadhi is a tangy preparation with a soothing flavour of coconut milk that makes a well-balanced accompaniment. This delectable kadhi does not take no time in preparation.
Ambti/Amti is a Maharashtrian style dal, the literal meaning of amti is tangy dal but it is a balance of sweet and spicy flavor. Katachi Amti is a tongue-tickling preparation of chana dal which is an all-time favourite combination with Puran Poli. Green Peas Ambti is a classic Maharashtrian preparation of coarsely crushed peas and tomatoes with onions, coconut and a traditional selection of spices.
Misal an authentic Maharashtrian recipe is a tongue-tickling and scrumptious preparation of soaked vatana but, you can even make it with mixed sprouts. The spicy gravy is topped with assorted savouries which give an extra crunch to the dish. It is served with laddi pav and can be eaten any time of the day. You can even make Farali Misal with mashed potatoes cooked in a masala that combines peanuts, coconut and coriander.
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