Friday, October 24, 2014

Maharashtrain Katachi Amti

Katachi Amti recipe is a Maharashtrian spicy chana dal curry that is accompanied with PooranPoli. Basically it is strained water after pressure cooking the chana dal for puran poli stuffing. Happy Diwali everyone !!

1/4 cup Chana dal
1 tsp Tamarind pulp
1 tbsp Jaggery
1 tsp Goda Masala or Garam Masala
1 tsp Grated coconut(fresh/dried)
2 tbsp Coriander leaves(finely chopped)
salt to taste

::::Fresh ground Masala::::
1 tbsp Grated dried coconut
1 tsp Cumin seeds
2 Black pepper corn
2 Cloves
1 bay leaf
1 cm Cinnamon piece

::::For tempering::::
2 tsp Oil
pinch of Asafoetida
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
1/4 tsp Turmeric powde
1/2 tsp Kashmiri red chili powder
5-8 Curry leaves

1. Pressure cook chana dal upto 4 to 5 whistles or until dal is cooked completely. Smash cooked chana dal. Keep aside.

2. Roast all ingredients mentioned in fresh ground masala separately over low heat for 1 minute each. Ground it to fine powder.

3. Heat oil a deep pan, add mustard seeds, cumin seeds, asafoetida, turmeric powder, red chili powder, and curry leaves. 

4. Add kashmiri red chili powder and half of the freshly ground masala. saute it for a second and add smashed dal and some water.

5. Once Amti starts boiling, add garam or goda masala, tamarind pulp, jaggery and salt to taste. This amti should have thin consistency, so add water accordingly.

6. after two minutes, taste Katachi Amti. Add remaining ground masala if required.

7. Add grated coconut and cilantro, simmer for two minutes.

8. Serve hot with with Pooranpoli and rice. Enjoy.

1. Freshly ground Masala gives amazing taste to this amti. However, if you don't have time to make it, increase the amount of Goda masala.
2. Some people like to add Onion to this Amti. Chop 1 small onion finely. Add it into tempering, saute until translucent and then add whisked dal.


  1. It is actually a new recipe. I have never heard about it. This must be tangy in taste.