Maharashtrian Katachi Amti Recipe

Katachi Amti (Curried Chana Dal) is a maharashtrian recipe made from chana dal (also known as split bengal gram) and spices. It is mostly prepared from leftover water from boiled chana dal, which is used for making Puranpoli. It is best accompanied with puranpoli and rice.

Katachi Amti

Preparation Time: 15 minutes
Cooking Time: 15minutes
Serves: 4 people

Ingredients:

For making chana dal water
1/4 cup chana dal
5 cups of water

For making paste
5tbsp of grated dry coconut
small piece of ginger
3 bulbs of garlic
3-4 stalks of coriander leaves

For tempering
1tsp garam masala
3tsp red chili powder
3tbsp oil
1 tsp cumin seeds
8-10 curry leaves
1 tsp turmeric powder
salt to taste

Method:

1. Pressure cook chana dal in 5 cups of water.
2. In the mean time, grind ginger, garlic, dry coconut, coriander leaves into a fine thick paste.
3. Drain the water from chana dal into a vessel. Mash chana dal into a paste. Add it to the water in the vessel. Add turmeric powder and salt in it.
4. Heal oil in a pan. Add cumin seeds and curry leaves. Add coconut paste and let it cook till oil separates. Now add red chili powder and garam masala and cook for another 2 minutes.
5. Finally add the chana dala water mixture. Boil for another 10 minutes.
6. Garnish with finely chopped coriander leaves and serve with puranpoli. It tastes good with rice also.

Note: This preparation is only for amti. If you are preparing puranpoli, you can use the chana dal from it.