Katachi amti is a thin tangy tempered spicy dal from the maharashtrian cuisine.
When i had make puran poli, i also make katachi amti. This is made from the stock that is strained from the cooked chana dal/bengal gram which is used for making the sweet stuffing of puran poli.
Ingredients
Strained stock from cooking about 1 cup chana dal/bengal gram (can add more water to extend the dal)
2 tbsp of the cooked chana dal
1 small tomato, chopped
½ tsp mustard seeds/rai
½ tsp cumin seeds/jeera
5 to 6 curry leaves/kadi patta
2 pinches of asafoetida/hing
1 tsp kashmiri chilli powder
1 tsp goda masala or ½ tsp garam masala
1 tbsp chopped coriander leaves
¼ tsp turmeric powder/haldi
2 tsp oil
1 to 2 tsp fresh coconut
2 tbsp whole roasted peanuts
1 tsp jaggery or sugar.
salt as required
Method
In a pan put oil the add mustard seeds.
Then add the cumin seeds and saute till they change color and are fragrant.
Then add the curry leaves, turmeric powder, chilli powder and asafoetida.
Stir and add chopped tomatoes. Saute till the tomatoes soften.
Add the 2 tbsp chana dal and the stock. You can add more water if required.
Season with salt, chopped coriander leaves and add the goda masala.
Stir well and let the katachi amti come to a boil.
Add coconut and peanut , lower the flame and then simmer amti for some minutes, about 5 to 7 minutes.
Serve katachi amti with puran poli or steamed rice.
Authentic Marathi recipe will not have tomatoes. Tamarind pulp is used for sourness. For extra taste a small amount of puran is also added in the amti. Generally, rather than adding kat (i.e. cooked dal-water) into the tadka, we will boil amti first and then pour a tadka (oh fodni in marathi) over amti.
When i had make puran poli, i also make katachi amti. This is made from the stock that is strained from the cooked chana dal/bengal gram which is used for making the sweet stuffing of puran poli.
Ingredients
Strained stock from cooking about 1 cup chana dal/bengal gram (can add more water to extend the dal)
2 tbsp of the cooked chana dal
1 small tomato, chopped
½ tsp mustard seeds/rai
½ tsp cumin seeds/jeera
5 to 6 curry leaves/kadi patta
2 pinches of asafoetida/hing
1 tsp kashmiri chilli powder
1 tsp goda masala or ½ tsp garam masala
1 tbsp chopped coriander leaves
¼ tsp turmeric powder/haldi
2 tsp oil
1 to 2 tsp fresh coconut
2 tbsp whole roasted peanuts
1 tsp jaggery or sugar.
salt as required
Method
In a pan put oil the add mustard seeds.
Then add the cumin seeds and saute till they change color and are fragrant.
Then add the curry leaves, turmeric powder, chilli powder and asafoetida.
Stir and add chopped tomatoes. Saute till the tomatoes soften.
Add the 2 tbsp chana dal and the stock. You can add more water if required.
Season with salt, chopped coriander leaves and add the goda masala.
Stir well and let the katachi amti come to a boil.
Add coconut and peanut , lower the flame and then simmer amti for some minutes, about 5 to 7 minutes.
Serve katachi amti with puran poli or steamed rice.
Authentic Marathi recipe will not have tomatoes. Tamarind pulp is used for sourness. For extra taste a small amount of puran is also added in the amti. Generally, rather than adding kat (i.e. cooked dal-water) into the tadka, we will boil amti first and then pour a tadka (oh fodni in marathi) over amti.
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