Nupur’s One Hot Stove is one of the inspirational blogs where she takes us on virtual culinary journey of authentic and delicious Marathi cuisine. Coming from a beautiful city of Kolhapur, Nupur warmly welcomes us to savour simple yet heavenly home food which she grew up enjoying eating and later creating the same magic in her kitchen. Well, I don’t think I need to write more about Nupur or her blog as most of us visit her very often to see the Marathi culinary gems she churns from her One Hot Stove.
On one of such visits I stumbled upon delicious looking Chavli Amti. Amti is as dear to Maharashrtians as Rasam is to South Indians. I have come across many recipes of Amti in last two years of blogging but surprisingly never ventured into making it till now. Since I am quite partial to Black Eyed Peas these days, I couldn’t resist the temptation of trying her
Chavli Amti. Well cooked plump black eyed peas in delicious creamy coconut, onion and tomato gravy was something which is hard to resist. And with freshly made batch of
Amti Masala from her blog it was everything any true foodie can think of.
Except for the soaking bit I followed Nupur’s recipe without twisting and tweaking. In recent experiment with cooking the black eyed peas in
Methi Lobia, I have learnt that black eyed peas can be directly cooked without soaking them overnight. Since I had few other things to do, I could soak these beans for 2 hours and it came out just perfect when pressure cooked. So don’t worry if you don’t have time to soak the peas in water. Just bring a pot of water to a boil and add these beans. Cover and pressure cook for 15 minutes till they get nicely cooked and plumped. The freshly ground Amti Masala is sure to find its way into many other recipe I am going to cook. As Amti Masala doesn’t contain over powering spicy ingredients, it is just perfect for the recipes which needs little kick of aromatic, fresh spice powder. Roasting of lentils and spices along with onion and coconut simply jazzes the whole dish and gives creamy base gravy with a touch of sweet and nuttiness. I made it little thick on first day to go with fresh batch of Phulkas and added little more water on next day to get thin gravy to serve with a pot of steam cooked rice and needless to say we licked our fingers and plates clean ;) Thank you, Nupur for inspiring me to cook this extra ordinary dish which has become talk of our home :) This is my third and final entry (I hope so;) for dear Sra’s
My Legume Love Affair-Fourth Helping, initiated by lovely
Susan. Well, this should show my love affair with legumes and lentils, I think ;)
Chavli Amti
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Amti Masala Powder
Prep & Cooking Time: 5 mins
Makes: ¾ cup
Shelf Life: 3 months
Recipe Source: One Hot Stove
Ingredients:
½ cup Coriander Seeds
¼ cup Jeera/Cumin Seeds
2 tsp Shah Jeera/Black Cumin Seeds
1 inch Cinnamon Stick
10 Cloves
Freshly Ground Amti Masala
Method:
Dry roast all the ingredients in a pan at medium-low heat till they change colour to lovely golden red and fragrant. Let it cool completely before you proceed.
Grind these roasted spices to smooth powder and store this aromatic Amti masala powder in an air tight jar or container and use as and when needed.
Chavli Amti
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Chavli Amti (Black Eyed Peas in delicious spiced gravy of Coconut, Onion and Tomato, a recipe from Maharashtra)
Prep Time: 10 mins
Cooking Time: 30 mins
Serves: 4-6
Recipe Source: One Hot Stove
Ingredients:
1 cup Black Eyed Peas, washed and soaked in a bowl of water overnight
1 medium onion, thinly sliced or finely chopped
2 large tomatoes, pureed or finely chopped
1½ tsp Amti Masala Powder or use any Curry Powder of your choice (Garam masala, Sambar masala etc)
1 tsp Jaggery/Sugar
Salt to taste
For Masala Paste:
1 tsp Urad Dal/Split Black Lentils
1 tsp Channa Dal/Split Chickpeas
1 tsp Coriander Seeds
½ tsp Methi/Fenugreek Seeds
1 tsp Jeera/Cumin Seeds
3-4 Dry Red Chillies (Adjust acc to taste)
1 small Onion, finely chopped
3 tbsp grated Coconut, fresh or frozen or desiccated
½ -1 tbsp Oil
For Tadka/Tempering:
½ tbsp Oil
1 tsp Mustard Seeds
Few Curry Leaves
A big pinch of Hing/Asafoetida
½ tsp Turmeric Powder
Chavli Amti
Method:
Cook soaked beans along with the same water used in soaking in a pressure cooker for 10-15 mins till it is cooked thoroughly. I soaked these peas for about 2 hrs in water and cooked them in pressure cooker. Alternatively if you don’t have enough time to soak the peas in water, bring 2-2½ cups of water to boil in a pressure cooker and to this add washed beans. Cover the pressure cooker lid and proceed to cook for 15 mins or for 3 whistles. Let the pressure cooker cool slightly and let it release all its pressure before opening the lid to avoid nasty accidents in your kitchen.
For Masala Paste:
While black eyed peas are cooking, add all the ingredients listed under the masala paste ingredient list in a pan and fry them in a little oil till they are lightly roasted, about 2-3 minutes on medium flame.
Switch off the flame and let the spices cool slightly. Grind it to a smooth paste by adding little water at a time. Keep it aside until required.
Proceed to make Chavli Amti:
Heat oil in a pan and add mustard, hing, curry leaves and turmeric powder in that order and let the mustard pop and splutter. To this add finely chopped/sliced onions and sauté till it turns golden brown, about 2 mins.
Now add chopped tomatoes or tomato puree, sugar, amti or other curry powder, ground masala paste and salt to taste. Fry this on medium flame for another 2-3 mins.
Add cooked black eyed peas along with the water in which it is cooked and bring the whole mixture to a boil. Add little more water if needed and simmer for another 5-10 minutes. Serve it hot garnished with finely chopped coriander leaves along with roties or steaming bowl of rice and enjoy.
Just when I was about to give up on cooking something new, I remembered tasting a curry made using Channa Dal and Bottle gourd at one of my friend’s home some decades ago. Although I had no idea as how it was made I went along with the idea of combining nutty split chickpeas with little sweet and watery bottle gourd. With in few minutes I had this recipe in my mind and I could almost taste the final dish. I soaked quarter a cup of channa dal in water to soften while I went on chopping the other vegetables. And by the time Krish finished roasting frozen chapattis; this delicious Lauki-Channa Dal Masala was ready to seduce our taste buds. It was light, mild, delicious, quick, simple and different; everything I wanted it to be. This is my entry for Lore’s Original Recipe event and also my second entry for this month’s My Legume Love Affair hosted by Sra and initiated by Susan.
