The relationship between nonviolence, asceticism, and vegetarianism is complex in Hinduism. And to help us get there gradually, several days in a year are earmarked for fasting or phalahar (consumption of food that is raw, light, and uncooked). Peanuts, tapioca, potatoes, sweet potatoes, cucumber, varai, water chestnuts, all fruits, milk, and milk products are some permitted ingredients that you can combine and cook in multiple ways to create simple or complex meals for your fasting days. Peanut amti can be described as a mild peanut sauce often paired with Varai Rice (barnyard millet) as a traditional meal on fasting days in Maharashtra. Made with roasted and ground peanuts, this nutty and toasty amti can be made in a jiffy if you have roasted peanuts handy and ready for grinding.

There are several recipes for peanut soups that cover almost all the continents and usually have ingredients like shredded chicken, sweet potato or greens added to them. Most of these soups are one pot meals and can be substituted for dinner or lunch. However, peanut amti is thin and runnier than peanut soups and is always eaten with some type of rice or other cooked grains. I have only eaten it with Varai Rice and a side of sauteed potatoes or sweet potatoes on fasting days.

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Step by Step

1. Take 1 cup roasted peanuts. You can use either peanuts you have roasted at home or use store bought dry roasted peanuts.
2. Place in a blender and give it one whirr.
3. Add
   • 1-2 chopped green chilis
   • 1 cup water
4. And blend again till you get a smooth paste.

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5. Heat a saucepan and add 1 tbsp ghee (preferably) or oil.
6. Add
   • 1 tsp cumin seeds
   • pinch of asafetida
   • 1 piece dried kokum or amsool (garcinia indica) if you have it, if not you can squeeze some lemon juice at the end
7. Pour the blended peanuts and add 1.5 cups more of water.

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8. Bring to a boil and add
   • 1 tbsp jaggery or sugar
   • 1.5 tsp salt (to taste)
   • 1/2 tsp red chili powder
9. Allow to simmer for 2-3 mins.
10. Turn off the heat and allow to stand.
11. Add 1-2 tsp of lemon juice if you havent added kokum earlier.
12. Taste for sugar and salt and adjust as needed.
13. Serve hot with varai rice and some finely chopped cilantro.