katachi amti
User Reviews
5
katachi amti
Description
Katachi amti begins by cooking chana dal until tender, then reserving both the strained stock and a small amount of dal. In a pan, cooking oil is heated and mustard seeds are crackled, followed by cumin seeds, curry leaves, turmeric powder, Kashmiri chili powder, and asafoetida, which release their aromas. Chopped tomato is sautéed until softened, then the reserved cooked dal and strained dal stock are added. The mixture is seasoned with salt and goda masala, a regional spice blend, and simmered into a thin lentil curry. Optional coconut or desiccated coconut can be added to enrich the flavor and add texture. The result is a broth-like dal preparation, thinner than typical lentil soups, containing the complexity of Maharashtra's spice profile. This dish can be served alongside rice or traditional bread and highlights simple ingredients transformed by spice tempering and slow simmer.
Ingredients
- stock from cooking about 1 cup chana dal (bengal gram) + 3 cups water, strained
- ½ cup water or more to be added, if required
- dal reserve about 2 tablespoons cooked
- 1 tomato chopped, small
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 5 to 6 curry leaves
- 2 pinches asafoetida hing
- 1 teaspoon kashmiri chili powder or red chili powder
- 1 teaspoon goda masala or ½ teaspoon garam masala powder
- 1 tablespoon Coriander leaves chopped
- ¼ teaspoon turmeric powder
- 2 teaspoon neutral cooking oil generic cooking oil
- 1 to 2 teaspoon coconut or desiccated coconut (optional, fresh
- salt as required
Instructions
cooking chana dal
- Rinse the chana dal first very well in water. Soak the chana dal for 1 to 2 hours and then drain the water.
- In a pressure cooker, cook the chana dal for 6 to 7 whistles. If you soak the chana dal, the cooking time will be reduced. Once the pressure settles down on its own, strain the cooked dal. The dal has to be strained well.
- Use the the stock to make the katachi amti. Also reserve about 2 tbsp of the cooked chana dal. The remaining chana dal can be used to make the puran poli stuffing.
making katachi amti
- In a pan heat oil. First crackle the mustard seeds.
- Then add the cumin seeds and saute till they change color and are fragrant.
- Then add the curry leaves, turmeric powder, chilli powder and asafoetida.
- Stir and add chopped tomatoes. Saute till the tomatoes soften.
- Add the 2 tablespoon chana dal and the stock. You can add more water if required.
- Season with salt, chopped coriander leaves and add the goda masala.
- Stir well and let the katachi amti come to a boil. If adding coconut, then you can add now.
- Lower the flame and then simmer for some minutes, about 5 to 7 minutes.
- Serve katachi amti with puran poli or steamed rice.
User Reviews
Overall Rating
5
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