Katachi Amti
Katachi Amti is a specialty from the wealthy Maharashtrian delicacies. It’s principally a skinny, tangy and spicy lentil-based dish, made out of the strained stocked of cooked Bengal gram (chana dal) which is tempered. The recipe is easy, simple and doesn’t take a very long time to get cooked. Pair it with a puran poli or steamed rice, to get pleasure from a yummy various to your standard dal-rice or varan-bhaat mixtures. This recipe is vegan-friendly and fairly nutritious too.
What’s Katachi Amti
The identify of this dish is in Marathi language, which when translated to English merely means the next:
Katachi – Kat means ‘dal inventory or water’ and ‘chi’ is the Marathi suffix which means ‘of’
Amti – Means a ‘skinny, spicy, tangy and tempered soup/curry’
So, when put collectively, Katachi Amti turns into a conventional Maharashtrian model spicy and tangy preparation made from skinny chana dal inventory, which is strained and tempered. Because the pairing of this dal together with puran poli can also be a success, the water or inventory after cooking the chana dal for the poli is what is basically used to make this amti.
Though a traditional manner of consuming the Katachi Amti is with these stuffed flatbreads or polis, one other gem of Maharashtrian delicacies, it goes irresistibly effectively with plain steamed basmati rice and even jeera rice. You’ve obtained to strive all these mixtures to know what works greatest in your palate.
Since Katachi Amti can also be a no onion, no garlic dish, it’s a well-liked selection in a lot of the Maharashtrian households throughout many spiritual festivals like Gudi Padwa, Ganesh Chaturthi, Holi, Dussehra, Diwali, and many others. My recipe has asafoetida in it. however to make it a gluten free model, you’ll be able to skip including it.
Extra on this recipe
As I stated earlier, every time I make Puran Poli at house, I additionally make this Katachi Amti. For the candy stuffing of the poli or bobbatlu/holige, chana dal is cooked. The inventory that’s strained from the cooked chana dal (Bengal gram) will be simply utilized in making ready the amti.
In truth, everytime you prepare dinner chana dal to make dry stuffings for kachoris, aloo tikkis and even chana dal kababs, you’ll be able to pressure the inventory and use it to make this Katachi Amti.
One in every of my Maharashtrian mates had shared this recipe of Katachi Amti with me. It’s a simple amti one as there isn’t any grinding of any spice/masala or coconut on this recipe.
You have to Goda Masala to make this Katachi Amti with none onion or garlic. However within the absence of this particular spice mix, you’ll be able to skip including it and even use garam masala powder as an alternative. However bear in mind, the style with garam masala powder will likely be totally different.
One other distinctive factor about this Katachi Amti is that tamarind shouldn’t be added on this recipe. The tangy notes are that of the tomatoes. Along with giving the amti the specified sourness or tang, tomato can also be added as there isn’t any spice paste on this recipe. Right here, I’ve not added jaggery. However for a slight candy style, you’ll be able to add it.
Step-by-Step Information
make Katachi Amti
Cooking chana dal
1. Rinse 1 cup chana dal (break up husked Bengal gram) very effectively in water.
2. Then, soak the chana dal in sufficient water for 1 to 2 hours.
3. Later, drain the water. Should you don’t have time, then you’ll be able to skip soaking chana dal.
4. In a strain cooker, add the soaked chana dal.
5. Pour in 3 cups water.
6. Cook dinner the chana dal for six to 7 whistles or until softened and cooked.
7. As soon as the strain settles down naturally, open the lid of the strain cooker.
8. Pressure the cooked chana dal. The dal needs to be strained effectively. You need to use a colander to pressure the dal.
9. Use the inventory to make the Katachi Amti. Additionally reserve 2 tablespoons of the cooked chana dal. The remaining chana dal is used to make Bobbatlu or Puran Poli stuffing. You may as well make chana dal sundal or chana dal paratha from the cooked chana dal.
10. Measure and maintain all of the elements prepared.
Making Katachi Amti
11. In a pan, warmth 2 teaspoons oil. Maintain the warmth to low.
12. First, add ½ teaspoon mustard seeds.
13. Enable them to crackle.
14. Then, add ½ teaspoon cumin seeds.
15. Sauté until they alter shade and switch aromatic.
16. Then, add 5 to six curry leaves, ¼ teaspoon turmeric powder, 1 teaspoon Kashmiri purple chili powder (or purple chili powder) and a couple of pinches asafoetida (hing).
17. Stir and blend effectively.
18. Subsequent, add 1 chopped small tomato.
19. Stir effectively.
20. Sauté until the tomatoes soften.
21. Then, add 2 tablespoons of the cooked chana dal which we had reserved.
22. Pour in all of the chana dal inventory. You may add extra water, if required.
23. Combine effectively.
24. Add 1 teaspoon goda masala and salt as required.
25. Add 1 tablespoon chopped coriander leaves.
26. Stir effectively.
27. Let the Katachi Amti come to a boil.
28. If including coconut, then add about 1 to 2 teaspoons grated recent coconut or desiccated coconut now. I used desiccated coconut.
29. Combine very effectively.
30. Decrease the warmth and simmer for about 5 to 7 minutes.
31. Garnish with some coriander leaves (optionally available).
32. Serve Katachi Amti with puran poli or steamed rice.
Skilled Suggestions
- It’s not obligatory to soak the chana dal. Should you don’t have time, you’ll be able to skip the soaking course of.
- If you’re cooking the chana dal specifically for this amti, then you must use its inventory majorly to make this dish. Nevertheless, you must reserve about 2 tablespoons of the cooked chana dal for this amti and use the remaining to make your puran poli stuffing, paratha or Sundal from it.
- You must add the coconut as soon as the amti involves a boil. You may both add recent grated coconut or desiccated coconut.
- If you need, you’ll be able to garnish the amti with some coriander leaves. Nevertheless, that is optionally available.
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katachi amti
Katachi Amti Recipe is a skinny spicy dal made out of the strained inventory of cooked chana dal/bengal gram. It’s often served with puran poli but additionally will be served with steamed rice.
Prep Time 20 minutes
Cook dinner Time 15 minutes
Complete Time 35 minutes
Stop your display screen from going darkish whereas making the recipe
cooking chana dal
Rinse the chana dal first very effectively in water. Soak the chana dal for 1 to 2 hours after which drain the water.
In a strain cooker, prepare dinner the chana dal for six to 7 whistles. Should you soak the chana dal, the cooking time will likely be diminished. As soon as the strain settles down by itself, pressure the cooked dal. The dal needs to be strained effectively.
Use the the inventory to make the katachi amti. Additionally reserve about 2 tbsp of the cooked chana dal. The remaining chana dal can be utilized to make the puran poli stuffing.
making katachi amti
In a pan warmth oil. First crackle the mustard seeds.
Then add the cumin seeds and saute until they alter shade and are aromatic.
Then add the curry leaves, turmeric powder, chilli powder and asafoetida.
Stir and add chopped tomatoes. Saute until the tomatoes soften.
Add the two tablespoon chana dal and the inventory. You may add extra water if required.
Season with salt, chopped coriander leaves and add the goda masala.
Stir effectively and let the katachi amti come to a boil. If including coconut, then you’ll be able to add now.
Decrease the flame after which simmer for some minutes, about 5 to 7 minutes.
Serve katachi amti with puran poli or steamed rice.
This Katachi Amti recipe from the archives was first revealed in March 2014. It has been up to date and republished in April 2024.
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