Katachi Amti is a specialty of the rich Maharashtrian cuisine. It is basically a thin, tangy and spicy lentil-based dish made from tempered boiled Bengal dal (chana dal) strained. The recipe is simple, easy to make and doesn't take long. Pair it with puran poli or steamed rice for a delicious alternative to your usual dal-rice or varan-bhaat combo. This recipe is suitable for vegetarians and is also very nutritious.
What is Katachi Amti
The name of this dish is in Marathi and when translated into English it means the following:
Katatachi – Kat means “dal soup or water” and “chi” is a Marathi suffix meaning “of”
Amti – means “thin, spicy, rich, tempered soup/curry”
Thus, when put together, Katachi Amti becomes a traditional Maharashtrian style spicy and tangy preparation made from a thin chana dal stock that is filtered and tempered. Since this dal is also popular with puran poli, the water or stock after cooking chana dal for poli is basically used to make amti.
While the classic way of eating Katachi Amti is with these stuffed flatbreads or polis, another gem of Maharashtrian cuisine, it is served with regular steamed basmati rice or even jelly rice (jeera Rice) is irresistible. You'll have to try all of these combinations to know which one suits your taste best.
Since Katachi Amti is also an onion- and garlic-free dish, it is a popular choice among most Maharashtrian households during many religious festivals such as Gudi Padwa, Ganesha. Ganesh Chaturthi), Holi, Dussehra, Diwali, etc. My recipe contains asafoetida. But to make it a gluten-free version, you can skip adding it.
More information about this recipe
As I said before, whenever I do pranpoli At home I also make this Katachi Amti. For the sweet filling of poli or bobbatlu/holige, chana dal needs to be boiled. The strained stock from cooked Bengal dal can be easily used in preparing amti.
In fact, whenever you cook chana dal to make dry fillings for kachoris, aloo tikkis or even chana dal kababs, you can strain the stock and use it to make this Katachi Amti.
One of my Maharashtrian friends shared the recipe of Kata Chi Amti with me. This is a simple amti recipe as no spices/masala or coconut is ground in this recipe.
you will need Goda Masala This Katachi Amti is made without adding any onion or garlic. But if this special spice blend is not available, you can omit it or even use garam masala powder instead. But keep in mind that garam masala powder will taste different.
Another unique thing about Katachi Amti is that no tamarind is added to this recipe. The rich flavor is that of tomatoes. Besides giving the desired sourness or taste to amti, tomatoes are also added as there is no spice paste in this recipe. Here, I have not added jaggery. But if you want a little sweetness, you can add it.
Step by step guide
How to Make Kata Amti
Cooking chana dal
1. Rinse 1 cup of chana dal (hulled bengal gram) with water.
2. Then, soak the cold beans in enough water for 1 to 2 hours.
3. Then drain the water. If you don't have time then you can skip soaking chana dal.
4. In the pressure cooker, add soaked chana dal.
5. Pour in 3 cups of water.
6. Cook chana dal for 6 to 7 times or until soft and cooked.
7. After the pressure stabilizes naturally, open the lid of the pressure cooker.
8. Strain the cooked chana dal. Dal must be strained thoroughly. You can strain the dal using a colander.
9. Make Katachi Amti using ingredients. Also reserve 2 tablespoons of the cooked chana dal. The remaining chana dal is used to make Bobbatlu or Puran Poli filling. You can also make chana dal sundal or chana dal paratha with cooked chana dal.
10.Weigh and prepare all materials.
Making Kata Amti
11. In a pan, heat 2 teaspoons oil. Keep the temperature low.
12. First, add ½ teaspoon mustard seeds.
13. Make them crackle.
14. Then, add 1/2 teaspoon of cumin seeds.
15. Fry until it changes color and develops fragrance.
16. Then add 5 to 6 curry leaves, 1/4 teaspoon turmeric powder, 1 teaspoon Kashmiri red chilli powder (or red chilli powder) and 2 pinches of asafoetida.
17. Stir evenly.
18. Next, add 1 chopped cherry tomato.
19. Stir evenly.
20. Saute until tomatoes become soft.
21. Then, add 2 tablespoons of the cooked chana dal that we have reserved.
22. Pour in all the chana dal stock. You can add more water if needed.
23. Stir evenly.
24. Add 1 tsp goda masala and salt as required.
25. Add 1 tbsp chopped coriander leaves.
26. Stir evenly.
27. Let the Katachi Amti boil.
28. If adding coconut, immediately add about 1 to 2 teaspoons of grated fresh or desiccated coconut. I used desiccated coconut.
29. Mix well.
30. Reduce heat to low and cook for about 5 to 7 minutes.
31. Garnish with some coriander leaves (optional).
32. Serve Katachi Amti with puran poli or steamed rice.
Expert Tips
- Soaking chana dal is not mandatory. If you don't have time, you can skip the soaking process.
- If you are cooking chana dal specifically for this amti, then you have to use its stock mainly for making this dish.However, you have to keep about 2 tablespoons of cooked chana dal for this amti and use the rest to make your puran poli filling, paratha or sundar from.
- Once the amoti boils, you have to add coconut. You can add freshly grated coconut or desiccated coconut.
- If you wish, you can garnish the amti with some coriander leaves. However, this is optional.
More delicious recipes are waiting for you to try!
Dal (lentils) and beans
Dal (lentils) and beans
Dal (lentils) and beans
Dal (lentils) and beans
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katachi amti
Katachi Amti Recipe is a thin spicy dal made from a strained broth of cooked Chana dal/Bengal dal. It is usually served with puran poli but can also be served with rice.
Preparation time 20 minute
cooking time 15 minute
total time 35 minute
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Cooking Chana Dal
First rinse the chana dal with water. Soak the cold beans for 1 to 2 hours, then drain the water.
In a pressure cooker, cook the chana dal for 6 to 7 whistles. If you soak chana dal, the cooking time will be reduced. Once the pressure settles down on its own, strain the cooked dal. Dal must be strained thoroughly.
Make katachi amti using stock. Also reserve about 2 tablespoons of the cooked chana dal. The remaining chana dal can be used to make puran poli filling.
Making Katakhi Amti
Heat oil in a pan. Start by cracking the mustard seeds.
Then add cumin seeds and fry until they change color and become fragrant.
Then add curry leaves, turmeric powder, chilli powder and asafoetida.
Stir and add chopped tomatoes. Sauté until the tomatoes are soft.
Add 2 tbsp chana dal and stock. You can add more water if needed.
Add salt, chopped coriander leaves to taste and add goda masala.
Stir well and let the katachi amti boil. If adding coconut, add it now.
Lower the flame and cook for a few minutes, about 5 to 7 minutes.
Serve katachi amti with puran poli or steamed rice.
This Katachi Amti recipe from the archives was first published in March 2014. Updated and republished in April 2024.
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