Seizures The month of Shravan is just around the corner and the entire country is all set to celebrate this month-long festival. It is dedicated to Lord Shiva and is celebrated with prayers and fasting. People prefer Sattvic and Sabudan food, seasonal fruits and vegetables are some of the common ingredients of Shravan or Sawan as it is fondly known. Every region has its own special recipes for this fasting season but have you heard of danyachi amti?
This is a delicious traditional Maharashtrian dish that holds a special place in the state’s Sawan platter. Tasty and nutritious, it is vegan and is commonly incorporated into Hindu fasting occasions. The term “diachi” half “misery” and “amti” means “spicy lentil soup.” Made with a delicious combination of roasted peanuts, coconut and spices, this hearty soup can be enjoyed at all three meals.
The ingredients used to flavour danyachi amti are grated coconut, green chillies, cumin seeds and tamarind. These ingredients are ground together to form a smooth paste, which is then cooked with water to create a thick and tangy soup. The preparation of danyachi amti is very simple and does not require elaborate cooking, making it perfect for fasting days.
Danyachi amti is traditionally served hot with bhagar or sama rice, but can also be paired with popular fasting accompaniments such as sabudana khichdi, varicha bhaat or rajgira puris. This nutrient-dense, vegan peanut dish is not only typical of Sawan, but is also ideal for regular days.
Here is an easy recipe to make danyachi amti at home.
Ingredients
- 1 cup roasted peanuts
- 2 ½ cups of water
- 2 teaspoons of sugar
- ¼ cup buttermilk
- 2 teaspoons cumin seeds
- Clarified butter
- 3-4 green chilies, finely chopped
- Salt to taste
- 3 sprigs of chopped cilantro leaves
Method
- In a blender, grind the roasted peanuts into a fine paste. Add a little water as needed to make blending easier.
- In a saucepan, heat the peanut paste with water, salt, sugar and kokum.
- Bring to a boil and simmer for 5-6 minutes, until the raw peanut smell disappears.
- Add the buttermilk to the simmering amti after 5 to 6 minutes.
- In a separate pan, heat some ghee. Add cumin seeds and let them splutter.
- Add the chopped green chillies and sauté for a few seconds.
- Switch off the flame. Pour the warm mixture of cumin seeds and green chilli into the amti.
- Garnish with chopped coriander leaves. Serve hot with sabudana khichdi or rice.
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