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Danyachi amti
Peanut curry
दाण्याची आमटी: a smooth, tangy roasted-peanut curry soured with kokum and sharpened with green chilli, poured over sabudana khichdi on upvas days
On fast days in Maharashtra, when dal is off the menu, danyachi amti takes its place. Roasted peanuts are ground smooth with green chilli, then simmered with water, a cumin tadka, kokum and a little jaggery into a pale, creamy curry with a sour, slightly sweet and spicy taste. It is ladled over sabudana khichdi or vari tandul (barnyard millet) bhagar, loosening them and adding protein to a fasting meal, and it goes well with upvasachi batata bhaji on the side. Use sendha namak so it suits the fast; ghee is the usual fat in many homes, oil keeps it vegan. It thickens a lot as it stands, so thin it with hot water before serving. Chef's tip: grind the peanut paste really smooth and whisk it into the water before heating; a coarse grind leaves the amti gritty and it splits as it boils.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 3 ½ oz roasted peanutsskinned
- 2 ¾ cups water
- 5 kokumsoaked in 60 ml warm water
- 1 tbsp groundnut or sunflower oilor ghee (then not vegan)
- 1 tsp cumin seeds
- ½ oz jaggerygrated
- 1 tsp sendha namak (rock salt)
- 2 tbsp fresh coriander (optional)chopped
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Method
0/6 doneStep 1: Grind 3 ½ oz roasted peanuts and 2 green chillies to a fine paste with 100 ml of the ½ cup water, scraping down the jar until no grit remains.
5 minStep 2: Whisk the paste into the rest of the 2 ¼ cups water in a bowl until smooth.
Step 3: Heat 1 tbsp groundnut or sunflower oil in a pan over a medium heat, add 1 tsp cumin seeds and let it splutter for 20 seconds.
Step 4: Pour in the peanut water, add 5 kokum with its soaking water, ½ oz jaggery and 1 tsp sendha namak (rock salt), and bring to a gentle boil, stirring.
5 minStep 5: Simmer on a low heat for 8–10 minutes, stirring often, until it thickens to a pourable cream. Common mistake: a fierce boil; the peanuts split and the oil separates out. Add hot water if it thickens too much.
10 minStep 6: Remove the kokum, scatter over 2 tbsp fresh coriander and serve hot over sabudana khichdi or bhagar.
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 7 g
- Carbs
- 9 g
- Fat
- 15 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does danyachi amti take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
- What can I use instead of jaggery?
- Dark brown or muscovado sugar, same amount.
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