By Shireen Jamooji
November 2nd, 2023
In Maharashtra, simple toor dal is often known as Varan, with diverse additions to make each adaptation unique. Amtis are a type of dal or pulse flavoured with tamarind, jaggery and any number of spices. This spectrum of dishes has a multitude of possibilities to explore.
Phodni is Maharashtrian for tempering, and this dish features a simple toor dal with a tempering of whole and ground spices.
A traditional dish from Maharashtra featuring Vaal (field beans) in a tangy curry, often with kokum.
Unusually paired with sweet puran poli, this spicy amti is made from leftover chana dal stock, spiced with cumin, bay leaves, and goda masala.
Made with special black goda masala, jaggery and tamarind, it’s a sweet and spicy overload.
An easy-to-make dal, perfect for a lazy day or a sick day comfort meal. It's soothing and healthy. Serve with rice and lots of ghee.
Made with black-eyed peas and coconut milk, this dish is quick to prepare if you've soaked the pulses overnight.
A tangy, soupy curry made with tomatoes, coconut, and spices. Hailing from the coastal regions of Maharashtra it’s often eaten with rice or as a soup.
A spicy lentil dish from Karjat, Maharashtra, prepared using a mix of dals like tur, masoor, and moong. Ideal when you're short on veggies.