How To Make Olya Kaju Chi Amti Recipe - Malvani Cashew Nut Curry

To begin making the Olya Kaju Chi Amti directions, in a pressure cooker, combine the washed toor dal and masoor dal along with a cup of aqua, some turmeric ground mix, seasoning and close the pressure cooker. Pressure stew the dal for 3-4 whistles and turn off the flame.

Allow the pressure to release naturally. In a small skillet, arid arid-fry the freshly grated coconut, cumin seeds, arid red chilli and garlic cloves, until the coconut starts turning into a light brown colour. After about 4-5 mins, turn off the flame and allow it cool. Transfer the coconut mixture into a mixer-jar and grind into a coarse mixture.

Set aside. bring to temperature a saucepan with 1/2 a cup of aqua, bring it to a rolling bubble.

To this introduce the cashew nuts and turn off the flame.

Allow the cashew nuts to sit in the aqua for about 15 mins.

After 15 mins, sieve the aqua and set aside. bring to temperature a kadai with ghee on medium bring to temperature; once the ghee is scalding, introduce in the cumin seeds and mustard seeds, allowing it to splutter. Next introduce the arid red chilli, asafoetida, and the cashew nuts, Saute for a couple of mins, until the cashew start turning into a light brown colour. Next, introduce the freshly ground coconut masala and give it a good agitate. Finally introduce in the boiled dal and bring the Olya Kaju Chi Amti to a single bubble. Adjust the consistency of the Olya Kaju Chi Amti to your liking.

Turn off the bring to temperature and transfer the Olya Kaju Chi Amti to a serving dish and present scalding.present Olya Kaju Chi Amti along with Steamed Rice, Malvani Kurkuri Bhindi directions - Moongphali Bhindi Sabzi, a dish of pure dahi for a simple weekday meal.