To begin making the Olya Kaju Chi Amti Recipe, in a pressure cooker, combine the washed toor dal and masoor dal along with a cup of water, some turmeric powder, salt and close the pressure cooker.
Pressure cook the dal for 3-4 whistles and turn off the flame. Allow the pressure to release naturally.
In a small skillet, dry roast the freshly grated coconut, cumin seeds, dry red chilli and garlic cloves, until the coconut starts turning into a light brown colour.
After about 4-5 minutes, turn off the flame and allow it cool.
Transfer the coconut mixture into a mixer-jar and grind into a coarse mixture. Set aside.
Heat a saucepan with 1/2 a cup of water, bring it to a rolling boil. To this add the cashew nuts and turn off the flame. Allow the cashew nuts to sit in the water for about 15 minutes. After 15 minutes, drain the water and set aside.
Heat a kadai with ghee on medium heat; once the ghee is hot, add in the cumin seeds and mustard seeds, allowing it to splutter.
Next add the dry red chilli, asafoetida, and the cashew nuts, Saute for a couple of minutes, until the cashew start turning into a light brown colour.
Next, add the freshly ground coconut masala and give it a good mix.
Finally add in the boiled dal and bring the Olya Kaju Chi Amti to a single boil.
Adjust the consistency of the Olya Kaju Chi Amti to your liking. Turn off the heat and transfer the Olya Kaju Chi Amti to a serving bowl and serve hot.
Serve Olya Kaju Chi Amti along with Steamed Rice, Malvani Kurkuri Bhindi Recipe – Moongphali Bhindi Sabzi, a bowl of fresh dahi for a simple weekday meal.