Name: Katachi Amti recipe by Sujata Hande-Parab at BetterButter
Prep time: 360 min
Cook time: 20 min
Total time: 380 min
Yield: 6
Ingredients: Chana dal – 1 cup (soaked overnight, cooked, mashed); Cumin seeds – 1 tsp; Mustard seeds – ½ tsp; Curry leaves – 6-7; Garlic cloves – 3 coarse paste; Tomato - 1 medium finely chopped; Turmeric – ½ tsp; Asafoetida – ½ tsp; Garam masala or goda masala – 1/2 tsp; Coriander Powder – 1/2 tsp; Red chili powder – 1 ½ tsp.; Finely chopped coriander leaves – 2 tbsp; Coconut onion curry masala – 2 tbsp; Tamarind paste – 1 – 1 ½ tsp; Jaggery – ½ tsp; Salt as per taste; Oil – 1 1/2 tbsp; Water – 2 ½ - 3 ½ cups; Coconut-Onion Curry Masala - Garlic Cloves – 11-12; Ginger – ¾ inch; sliced Onion – roughly chopped – 2 large; Fresh coconut grated or thinly sliced – 3/4 coconut small; Dry coconut – ½ small; Oil – ½ tbsp; Whole garam Masalas – Coriander seeds – 1 tbsp; Cinnamon Powder – 2 ½ tsp; Black cardamom – 1; Green cardamom – 5; Cumin seeds – 1 tsp; Cloves – 3-4

ABOUT Katachi Amti RECIPE

Katachi Amti is a traditional Maharashtrian dish which is prepared from leftover water of chana dal (Split chickpeas) or using soaked and boiled chana dal. It’s a spicy dal with a watery consistency. It is usually prepared along with Puran Poli, Rice.

Ingredients Serving: 6

Chana dal – 1 cup (soaked overnight, cooked, mashed)
Cumin seeds – 1 tsp
Mustard seeds – ½ tsp
Curry leaves – 6-7
Garlic cloves – 3 coarse paste
Tomato - 1 medium finely chopped
Turmeric – ½ tsp
Asafoetida – ½ tsp
Garam masala or goda masala – 1/2 tsp
Coriander Powder – 1/2 tsp
Red chili powder – 1 ½ tsp.
Finely chopped coriander leaves – 2 tbsp
Coconut onion curry masala – 2 tbsp
Tamarind paste – 1 – 1 ½ tsp
Jaggery – ½ tsp
Salt as per taste
Oil – 1 1/2 tbsp
Water – 2 ½ - 3 ½ cups
Coconut-Onion Curry Masala - Garlic Cloves – 11-12
Ginger – ¾ inch
sliced Onion – roughly chopped – 2 large
Fresh coconut grated or thinly sliced – 3/4 coconut small
Dry coconut – ½ small
Oil – ½ tbsp
Whole garam Masalas – Coriander seeds – 1 tbsp
Cinnamon Powder – 2 ½ tsp
Black cardamom – 1
Green cardamom – 5
Cumin seeds – 1 tsp
Cloves – 3-4
Black Peppercorns – 26-27 or ¾ tbsp
Bay leaf - 1

Instructions

Coconut-onion Masala – Dry roast each dry ingredient separately including dry coconut.
Remove it to a plate. Let it cool. Blend it into a fine powder. Keep aside.
Add oil in a non-stick pan. fry finely chopped onion until browned. Add garlic and ginger pieces. Roast it for 2-3 minutes.
Grind it together into a fine paste.
Mix dry and wet masala, salt. Blend it till it incorporates well with each other.
Transfer it in airtight container and store in the freezer. It stays good for a week.
For Amti - Heat oil in a pan. Add mustard and cumin seeds. Let it splutter.
Add curry leaves. Stir.
Add coarsely ground garlic. Cook till raw aroma goes away.
Add asafoetida, Turmeric, garam masala, red chilli powder, coriander powder. Stir for few seconds.
Add 2-3 tbsp prepared curry masala, jaggery, salt and tamarind paste. Mix well. Cook for 2 minutes.
Add cooked, mashed chana dal. Mix well.
Pour 2 1/2 cups water. Bring it to boil and cook on medium-low flame for 2-3 minutes.
Check the curry consistency. If you see more water, cook till desired consistency is reached.
If required, Add more water and simmer.
Add coriander leaves and Serve hot with rice.

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