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Maharashtrian cuisine is a vibrant and diverse culinary tradition from the western Indian state of Maharashtra. Known for its use of spices, lentils, and grains, the cuisine offers a wide range of vegetarian and non-vegetarian dishes. It is also known for its spicy and flavourful dishes. Shengdana amti and bhagar are popular combination in Maharashtra. Shengdana amti is a lentil-based curry made with roasted peanuts and coconut, while bhagar is a tempered and seasoned form of popped or puffed rice. These two dishes are often paired together to make a complete and satisfying meal.
The history of these dishes can be traced back to the ancient times of Maharashtra, when people used to cook simple and healthy meals with locally available ingredients. Peanuts, which are the main ingredient of shengdana amti, have been cultivated in Maharashtra for centuries and were used as a source of protein in the vegetarian diet of the region.
Shengdana amti is a simple yet delicious dish that is easy to make. Bengal gram (chana dal), roasted peanuts, and coconut are the main ingredients used in this dish. To make the curry, the lentils are first cooked until they are soft, then blended with roasted peanuts, grated coconut, and spices such as cumin, coriander, and turmeric. The mixture is then simmered with water until it reaches a thick and creamy consistency. Finally, the dish is tempered with mustard seeds, cumin seeds, curry leaves, and red chilli powder.
The dish is best served hot with steamed rice. It is a great source of protein, fibre, and healthy fats, making it a nutritious addition to any meal. The roasted peanuts and coconut give the dish a rich and nutty flavour, while the spices add subtle heat and depth to the curry.
Bhagar, on the other hand, is a quick and easy snack that is perfect for those on the go. It is made by heating up popped or puffed rice in a pan with oil and spices. The rice is then seasoned with salt, red chilli powder, and turmeric powder to give it a flavourful and spicy kick. Bhagar is often served as a breakfast or evening snack and can be enjoyed on its own or paired with other dishes such as shengdana amti.
Together, shengdana amti and bhagar make for a complete and satisfying meal that is both nutritious and delicious. The lentil curry provides the body with the protein and fibre it requires, while the popped rice snack provides a crunchy and satisfying texture. The combination of flavours and textures in these two dishes is what distinguishes them and makes them so popular in Maharashtra.
Here's a recipe for the shengdana amti and bhagar:
Ingredients
For shengdana amti:
- 1 cup roasted peanuts (shengdana)
- 1 medium onion, finely chopped
- 1 medium tomato, finely chopped
- 2-3 cloves of garlic, finely chopped
- 1-inch ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1/4 cup chopped coriander leaves
- Salt to taste
- Oil for cooking
- Water
For Bhagar:
- 1/2 cup rice
- 1 tablespoon of oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1/4 teaspoon asafoetida (hing)
- Curry leaves
- Salt to taste
Method
For shengdana amti:
- Grind the roasted peanuts into a coarse powder and set aside.
- Heat oil in a pan and add cumin and mustard seeds. Let them sputter.
- Add chopped onion, ginger, and garlic. Sauté till the onion turns translucent.
- Add the chopped tomatoes and cook until it turns soft and mushy.
- Add turmeric powder, red chilli powder, coriander powder, cumin powder, and salt. Mix well.
- Add the ground peanut powder and mix it properly.
- Add water to adjust the consistency of the gravy. Cover and cook for 10–12 minutes on medium heat.
- Add the chopped coriander leaves and mix well. Turn off the flame.
For Bhagar:
- Wash rice and soak it in water for 15-20 minutes.
- Heat oil in a pan and add cumin and mustard seeds. Let them sputter.
- Add asafoetida (hing), curry leaves, and soaked rice. Mix well.
- Add salt and 1 cup of water. Mix well, and cover the pan with a lid.
- Cook on a low flame till the water is absorbed and the rice is cooked properly. Stir occasionally.
- Once the rice is cooked, switch off the flame and let it cool down for 5 minutes.
- Serve shengdana amti with hot bhagar.
In conclusion, shengdana amti and bhagar are two dishes that are popular in Maharashtra and are often paired together to make a complete and satisfying meal. Shengdana amti is a lentil-based curry made with roasted peanuts and coconut, while bhagar is a seasoned form of popped rice. These dishes are easy to make and are a great source of protein, fibre, and healthy fats. The combination of flavours and textures in these two dishes makes them a unique and delicious addition to any meal.
