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How To Make Katachi Amti in Brahmin Style: Marathi Recipe
I always make katachi amti when I make Puran poli. Chana dal is cooked to make the sweet stuffing for puran poli or bobbatlu.
Katachi amti is prepared from the strained stock of cooked chana dal (split Bengal gram).
Katachi amti is a simple dal recipe made with chana dal water, tamarind pulp and a few masala spices. It is an easy-to-make Maharashtrian dal recipe.
You can make katachi amti whenever you cook chana dal (or any dal) for dry stuffings like kachories or aloo tikkis or even chana dal kababs. This recipe is a delicious and healthy dal recipe that’s low in calories and fat.
This is a simple recipe for amti. Spices, masalas, and even coconut are not ground in this recipe.
To make this amti, you will need goda masala. Even garam masala will do in the absence of goda masala, or you can skip it altogether.
There will be a difference in taste with garam masala, however. this is ure brahmin recipe which means thai it is a no onion and no garlic recipe.
This katachi amti recipe is also unique in that it does not contain tamarind. Tomatoes provide a slight tang. I prefer to use desi tomatoes as they are tangier than the hybrid ones.
Since this recipe does not contain spice paste, tomatoes are added. There is also a mild tang to tomatoes compared to tamarind.
It is not necessary to add jaggery here, but if you prefer a sweeter taste or a teekha meetha taste, you can do so.
Katachi amti goes very well with rice as well as rotis. You can even have it as a soup. I generally make katachi amti to go with puran poli or bhakri (jowar or bajra rotis).
This katachi amti recipe goes very well as a side dish with Puran poli and plain steamed rice. You can also have this dal as such with some steamed rice and papad.
How To Prepare Katachi Amti recipe
Much like rasam cooked in the south (with arhar dal) here, cooked chana dal/bengal gram stock is used to make Katachi Amti Recipe, a thin, spicy dal. In addition to puran poli, it can also be served with steamed rice.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Indian, Maharashtrian
Course: Side Dish
Servings: 3-4
Author: Ranjeeta Nath Ghai
Ingredients for Katachi Amti
- roughly 1 cup strained broth from cooking chana dal {Buy on Amazon.com}
- 3 cups water
- ½ cup water, if required
- 2 tbsp cooked dal
- 1 small tomato, chopped
- ½ tsp mustard seeds {Buy on Amazon.com}
- ½ teaspoon cumin seeds {Buy on Amazon.com}
- 5 to 6 curry leaves
- 2 pinches of asafoetida (hing) {Buy on Amazon.com}
- 1 tsp Everest Kashmiri chilli powder or red chili powder {Buy on Amazon.com}
- 1 tsp goda masala or ½ teaspoon garam masala powder {Buy on Amazon.com}
- 1 tbsp chopped coriander leaves
- ¼ tsp turmeric powder {Buy on Amazon.com}
- 2 tsp oil
- 1 to 2 tsp fresh desiccated coconut(optional)
- salt as required
Cooking Instructions
Cooking Chana Dal
- The chana dal should be rinsed well in water first. Drain the water after soaking the chana dal for 1 to 2 hours.
- Cook the chana dal for six to seven whistles in a pressure cooker. If the chana dal is presoaked, then the cooking time od dal will be reduced to 4-5 whistles.
- As soon as the pressure settles down on its own, strain the dal. A good straining is necessary for the dal.
- Make katachi amti with the stock. Make sure to reserve 2 tbsp from the cooked chana dal as well. Puran poli stuffing can be made with the remaining chana dal.
Making Katachi Amti
- Heat oil in a pan.
- Add the mustard seeds add the cumin seeds, and allow them to crackle, change color and are fragrant.
- Then add the curry leaves and allow it to turn a little crisp.
- Now add turmeric powder, chilli powder and asafoetida (all this has to be done quickly, one after the other, else your tempering will burn.)
- Tomatoes should be chopped and added sauteed till they soften. Stir well to mix it.
- Add the stock and the reserved 2 tbsp of chana dal. If more water is needed, add it.
- Toss with the goda masala, salt, and chopped coriander leaves.
- Bring the katachi amti to a boil and stir well. Now is the time to add coconut if you are adding it. ow is the time to add coconut if you are adding it.
- Lower the flame and then simmer for approximately 5 to 7 minutes.
- Serve katachi amti with puran poli or steamed rice.
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Quicl Overview
Recipe Name: How To Make Katachi Amti
Author: Ranjeeta Nath Ghai
Description: Much like rasam cooked in the south (with arhar dal) here, cooked chana dal/bengal gram stock is used to make Katachi Amti Recipe, a thin, spicy dal. In addition to puran poli, it can also be served with steamed rice.
Preperation time: 20M
Cook Time: 15M
Total Time: 35M
Type: appetizer, entree
Recipe Yield: 3-4
Recipe Ingredients: Ingredients for Katachi Amti, roughly 1 cup strained broth from cooking chana dal, 3 cups water, ½ cup water, if required, 2 tbsp cooked dal, 1 small tomato, chopped, ½ tsp mustard seeds, ½ teaspoon cumin seeds, 5 to 6 curry leaves, 2 pinches of asafoetida (hing), 1 tsp Everest kashmiri chilli powder or red chili powder, 1 tsp goda masala or ½ teaspoon garam masala powder, 1 tbsp chopped coriander leaves, ¼ tsp turmeric powder, 2 tsp oil, 1 to 2 tsp fresh desiccated coconut(optional), salt as required
Recipe Instructions: Cooking Instructions Cooking Chana Dal The chana dal should be rinsed well in water first. Drain the water after soaking the chana dal for 1 to 2 hours. Cook the chana dal for six to seven whistles in a pressure cooker. If the chana dal is presoaked, then the cooking time od dal will be reduced to 4-5 whistles. As soon as the pressure settles down on its own, strain the dal. A good straining is necessary for the dal. Make katachi amti with the stock. Make sure to reserve 2 tbsp from the cooked chana dal as well. Puran poli stuffing can be made with the remaining chana dal. Making Katachi Amti Heat oil in a pan. Add the mustard seeds add the cumin seeds, and allow them to crackle, change color and are fragrant. Then add the curry leaves and allow it to turn a little crisp. Now add turmeric powder, chilli powder and asafoetida (all this has to be done quickly, one after the other, else your tempering will burn.) Tomatoes should be chopped and added sauteed till they soften. Stir well to mix it. Add the stock and the reserved 2 tbsp of chana dal. If more water is needed, add it. Toss with the goda masala, salt, and chopped coriander leaves. Bring the katachi amti to a boil and stir well. Now is the time to add coconut if you are adding it. ow is the time to add coconut if you are adding it. Lower the flame and then simmer for approximately 5 to 7 minutes. Serve katachi amti with puran poli or steamed rice.
Recipe Cuisine: Indian, Maharashtrian
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