To start making the Olya Kaju Chi Amti Recipe, in a strain cooker, mix the washed toor dal and masoor dal together with a cup of water, some turmeric powder, salt and shut the strain cooker.
Strain prepare dinner the dal for 3-4 whistles and switch off the flame. Permit the strain to launch naturally.
In a small skillet, dry roast the freshly grated coconut, cumin seeds, dry pink chilli and garlic cloves, till the coconut begins turning into a lightweight brown color.
After about 4-5 minutes, flip off the flame and permit it cool.
Switch the coconut combination right into a mixer-jar and grind into a rough combination. Put aside.
Warmth a saucepan with 1/2 a cup of water, deliver it to a rolling boil. To this add the cashew nuts and switch off the flame. Permit the cashew nuts to take a seat within the water for about quarter-hour. After quarter-hour, drain the water and put aside.
Warmth a kadai with ghee on medium warmth; as soon as the ghee is sizzling, add within the cumin seeds and mustard seeds, permitting it to splutter.
Subsequent add the dry pink chilli, asafoetida, and the cashew nuts, Saute for a few minutes, till the cashew begin turning into a lightweight brown color.
Subsequent, add the freshly floor coconut masala and provides it combine.
Lastly add within the boiled dal and convey the Olya Kaju Chi Amti to a single boil.
Regulate the consistency of the Olya Kaju Chi Amti to your liking. Flip off the warmth and switch the Olya Kaju Chi Amti to a serving bowl and serve sizzling.
Serve Olya Kaju Chi Amti together with Steamed Rice, Malvani Kurkuri Bhindi Recipe – Moongphali Bhindi Sabzi, a bowl of recent dahi for a easy weekday meal.