Katachi Amti is a specialty from the wealthy Maharashtrian delicacies. It’s principally a skinny, tangy and spicy lentil-based dish, produced from the strained stocked of cooked Bengal gram (chana dal) which is tempered. The recipe is straightforward, straightforward and doesn’t take a very long time to get cooked. Pair it with a puran poli or steamed rice, to get pleasure from a yummy various to your common dal-rice or varan-bhaat combos. This recipe is vegan-friendly and fairly nutritious too.
Just lately once I had made Puran poli, I additionally made katachi amti. For the candy stuffing of puran poli or bobbatlu, chana dal is cooked. The inventory that’s strained from the cooked chana dal (bengal gram) is utilized in making ready katachi amti.
The truth is everytime you prepare dinner chana dal to make dry stuffings like in kachories or aloo tikkis and even for chana dal kababs, you’ll be able to pressure the inventory and make katachi amti.
The katachi amti recipe was shared by my Maharashtrian good friend. Its one straightforward amti recipe. There isn’t a grinding of any spice or masala and even coconut on this recipe.
You have to Goda Masala to make this amti. However within the absence of goda masala, even garam masala is ok or you’ll be able to skip it. However bear in mind the style with garam masala might be completely different. that is additionally a no onion no garlic recipe.
One other distinctive level on this katachi amti recipe is that tamarind just isn’t added. The slight tang comes from the tomatoes. Tomatoes are added as there isn’t a spice paste on this recipe. Tomatoes additionally give a light tang or sourness than tamarind. Right here, I’ve not added jaggery, however for a slight candy style you’ll be able to add jaggery.
Though a basic means of consuming the Katachi Amti is with the puran poli. It goes irresistibly nicely with plain steamed basmati rice and even jeera rice. You’ve received to strive all these combos to know what works greatest in your palate.
The best way to make Katachi Amti
Cooking chana dal
1. Rinse 1 cup chana dal (bengal gram) very nicely in recent water.
2. Then in a bowl soak the chana dal in sufficient water for 1 to 2 hours.
3. Later drain the water. Should you don’t have time then you’ll be able to skip soaking chana dal.
4. In a stovetop strain cooker, add the soaked chana dal.
5. Pour 3 cups of water.
6. Prepare dinner the chana dal for six to 7 whistles or until they’re softened and cooked.
7. As soon as the strain settles down by itself, then solely open the strain cooker.
8. Pressure the cooked dal. The dal must be strained nicely. You need to use a colander to pressure the dal.
9. Use the inventory to make the katachi amti. Additionally reserve 2 tablespoons of the cooked chana dal.
10. Measure and maintain all of the components prepared.
Making Katachi Amti
11. In a pan warmth 2 teaspoons oil. Hold the warmth to a low.
12. First add ½ teaspoon mustard seeds.
13. Enable them to crackle.
14. Then add ½ teaspoon cumin seeds.
15. Saute until they alter coloration and are aromatic.
16. Then add 5 to six curry leaves, ¼ teaspoon turmeric powder, 1 teaspoon Kashmiri crimson chili powder (or crimson chili powder) and a couple of pinches asafoetida (hing).
17. Stir and blend nicely.
18. Then add 1 small tomato (chopped).
19. Stir and blend nicely.
20. Saute until the tomatoes soften.
21. Then add 2 tablespoons of the cooked chana dal which we had reserved.
22. Pour all of the chana dal inventory. You possibly can add extra water if required.
23. Sti and blend nicely.
24. Add 1 teaspoon goda masala and salt as required.
25. Add 1 tablespoon of chopped coriander leaves.
26. Stir and blend nicely.
27. Let the katachi amti come to a boil.
28. If including coconut, then you’ll be able to add it now. Add about 1 to 2 teaspoons grated recent coconut or desiccated coconut. I used desiccated coconut.
29. Combine very nicely.
30. Decrease the warmth after which simmer for some minutes, about 5 to 7 minutes.
31. Garnish with few coriander leaves (elective).
32. Serve Katachi amti with puran poli or steamed rice.
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Katachi Amti Recipe is a skinny spicy dal produced from the strained inventory of cooked chana dal/bengal gram. It’s normally served with puran poli but additionally might be served with steamed rice.
Prep Time 20 minutes
Prepare dinner Time 15 minutes
Complete Time 35 minutes
Forestall your display screen from going darkish whereas making the recipe
cooking chana dal
Rinse the chana dal first very nicely in water. Soak the chana dal for 1 to 2 hours after which drain the water.
In a strain cooker, prepare dinner the chana dal for six to 7 whistles. Should you soak the chana dal, the cooking time might be decreased. As soon as the strain settles down by itself, pressure the cooked dal. The dal must be strained nicely.
Use the the inventory to make the katachi amti. Additionally reserve about 2 tbsp of the cooked chana dal. The remaining chana dal can be utilized to make the puran poli stuffing.
making katachi amti
In a pan warmth oil. First crackle the mustard seeds.
Then add the cumin seeds and saute until they alter coloration and are aromatic.
Then add the curry leaves, turmeric powder, chilli powder and asafoetida.
Stir and add chopped tomatoes. Saute until the tomatoes soften.
Add the two tablespoon chana dal and the inventory. You possibly can add extra water if required.
Season with salt, chopped coriander leaves and add the goda masala.
Stir nicely and let the katachi amti come to a boil. If including coconut, then you’ll be able to add now.
Decrease the flame after which simmer for some minutes, about 5 to 7 minutes.
Serve katachi amti with puran poli or steamed rice.
This Katachi Amti publish from the weblog archives first revealed in July 2014 has been up to date and republished on December 2022.