New Update
/sanjeev-kapoor/media/post_banners/cab0536212ac24b024c9a073f8248981e71a91cfb20b22113b8d9ab61d4cab78.jpg)
Main Ingredients | Potatoes, Split pigeon pea (toor dal/arhar dal) |
Cuisine | Maharashtrian |
Course | Dals and Kadhis |
Prep Time | 41-50 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Batatyachi Amti
- 4-5 medium Potatoes peeled and cut into ½ inch cubes
- 1/2 cup Split pigeon pea (toor dal/arhar dal) drained and cooked in ½ cup water
- 2 tablespoons Oil
- 1/2 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- a pinch Asafoetida
- 2 medium Onions finely chopped
- 1/4 teaspoon Turmeric powder
- 1/2 teaspoon Red chilli powder
- 2 teaspoons Goda masala
- to taste Salt
- 2 teaspoons Jaggery (gur) grated
- 1/4 cup Fresh coconut scraped
- 2 tablespoons Fresh coriander leaves finely chopped
Method
- Heat oil in a non-stick pan and add mustard seeds. Once they start to splutter, add cumin seeds and asafoetida and sauté for half a minute.
- Add onions and sauté till lightly browned. Add turmeric powder, red chilli powder, goda masala, salt, jaggery, coconut and coriander leaves and mix well.
- Add split pigeon peas, potatoes and four cups water and mix well. Once the mixture comes to a boil, reduce the heat, cover and cook till the potatoes are completely done.
- Transfer into a serving bowl and serve hot.
Nutrition Info
Calories | 1258 |
Carbohydrates | 189.2 |
Protein | 25.4 |
Fat | 44.7 |
Advertisment