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Danyachi amti is a delightful traditional Maharashtrian fasting food that holds a special place in the hearts and palates of the people of Maharashtra, a western state in India. It is a flavorful and nourishing dish prepared especially during religious fasting occasions when certain dietary restrictions are followed.
Derived from the Marathi words "danyachi" meaning "peanuts" and "amti" referring to a tangy lentil soup, Danyachi Amti features a delectable blend of peanuts, coconut, and spices, resulting in a rich and aromatic dish. This hearty soup is not only consumed during fasting periods but is also enjoyed as a regular meal throughout the year due to its delicious taste and health benefits.
Danyachi Amti is usually served hot alongside Bhagar or Sama rice, a gluten-free grain widely consumed during fasting. It also pairs well with traditional fasting accompaniments such as Sabudana khichdi (tapioca pearls cooked with spices), Varicha bhaat (barnyard millet rice), or Rajgira puris (amaranth flour flatbreads).
Besides being a delightful treat for the taste buds, Danyachi Amti is known for its nutritional value. Peanuts provide a good source of plant-based protein, healthy fats, and dietary fibre, making them a satiating option during fasting periods. The use of coconut adds richness to the dish while offering essential vitamins, minerals, and antioxidants.
In Maharashtrian households, the preparation and consumption of Danyachi Amti bring families together, as it is often cooked with love and shared during religious observances. The flavoursome aroma of the dish fills the air, creating a warm and inviting atmosphere that signifies the joy of fasting and celebrating traditional customs.
Video Credits: Ruchkar Mejwani/YouTube
Ingredients:
- 1 cup raw peanuts
- ½ cup grated coconut
- 2 green chillies, slit
- 1-inch piece of ginger, grated
- 1 teaspoon cumin seeds
- 8-10 curry leaves
- 2 tablespoons oil or oil
- 4 cups water or vegetable broth
- Salt to taste
- Fresh coriander leaves, chopped (for garnish)
Method:
- Rinse the raw peanuts and soak them in water for about 4-6 hours or overnight. Drain the water and set aside.
- In a blender or food processor, grind the soaked peanuts and grated coconut into a smooth paste. Add a little water if needed to achieve the desired consistency. Set aside.
- In a large saucepan or pot, heat oil over medium heat.
- Add cumin seeds and let them sizzle for a few seconds.
- Add slit green chillies, grated ginger, and curry leaves. Sauté for a minute until they release their aroma.
- Reduce the heat to low and add the peanut-coconut paste to the saucepan. Stir well to combine with the spices.
- Slowly pour in the water or vegetable broth, stirring continuously to avoid any lumps.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cover the saucepan partially and let it cook for about 20-25 minutes, stirring occasionally.
- Add salt to taste and simmer for an additional 5 minutes to allow the flavours to meld together.
- Remove from heat and garnish with fresh chopped coriander leaves.
- Serve hot with Bhagar (Sama rice), Sabudana khichdi, Varicha bhaat, or Rajgira puris.
