Katachi Amti is a specialty from the rich Maharashtrian cuisine. It is basically a thin, tangy and spicy lentil-based dish, made from the strained stocked of cooked Bengal gram (chana dal) which is tempered. The recipe is simple, easy and doesn’t take a long time to get cooked. Pair it with a puran poli or steamed rice, to enjoy a yummy alternative to your usual dal-rice or varan-bhaat combinations. This recipe is vegan-friendly and quite nutritious too.
Recently when I had made Puran poli, I also made katachi amti. For the sweet stuffing of puran poli or bobbatlu, chana dal is cooked. The stock that is strained from the cooked chana dal (bengal gram) is used in preparing katachi amti.
In fact whenever you cook chana dal to make dry stuffings like in kachories or aloo tikkis or even for chana dal kababs, you can strain the stock and make katachi amti.
The katachi amti recipe was shared by my Maharashtrian friend. Its one easy amti recipe. There is no grinding of any spice or masala and even coconut in this recipe.
You will need Goda Masala to make this amti. But in the absence of goda masala, even garam masala is fine or you can skip it. But remember the taste with garam masala will be different. this is also a no onion no garlic recipe.
Another unique point in this katachi amti recipe is that tamarind is not added. The slight tang comes from the tomatoes. Tomatoes are added as there is no spice paste in this recipe. Tomatoes also give a mild tang or sourness than tamarind. Here, I have not added jaggery, but for a slight sweet taste you can add jaggery.
Although a classic way of consuming the Katachi Amti is with the puran poli. It goes irresistibly well with plain steamed basmati rice or even jeera rice. You’ve got to try all these combinations to know what works best for your palate.
How to make Katachi Amti
Cooking chana dal
1. Rinse 1 cup chana dal (bengal gram) very well in fresh water.
2. Then in a bowl soak the chana dal in enough water for 1 to 2 hours.
3. Later drain the water. If you don’t have time then you can skip soaking chana dal.
4. In a stovetop pressure cooker, add the soaked chana dal.
5. Pour 3 cups of water.
6. Cook the chana dal for 6 to 7 whistles or till they are softened and cooked.
7. Once the pressure settles down on its own, then only open the pressure cooker.
8. Strain the cooked dal. The dal has to be strained well. You can use a colander to strain the dal.
9. Use the stock to make the katachi amti. Also reserve 2 tablespoons of the cooked chana dal.
10. Measure and keep all the ingredients ready.
Making Katachi Amti
11. In a pan heat 2 teaspoons oil. Keep the heat to a low.
12. First add ½ teaspoon mustard seeds.
13. Allow them to crackle.
14. Then add ½ teaspoon cumin seeds.
15. Saute till they change color and are fragrant.
16. Then add 5 to 6 curry leaves, ¼ teaspoon turmeric powder, 1 teaspoon Kashmiri red chili powder (or red chili powder) and 2 pinches asafoetida (hing).
17. Stir and mix well.
18. Then add 1 small tomato (chopped).
19. Stir and mix well.
20. Saute till the tomatoes soften.
21. Then add 2 tablespoons of the cooked chana dal which we had reserved.
22. Pour all the chana dal stock. You can add more water if required.
23. Sti and mix well.
24. Add 1 teaspoon goda masala and salt as required.
25. Add 1 tablespoon of chopped coriander leaves.
26. Stir and mix well.
27. Let the katachi amti come to a boil.
28. If adding coconut, then you can add it now. Add about 1 to 2 teaspoons grated fresh coconut or desiccated coconut. I used desiccated coconut.
29. Mix very well.
30. Lower the heat and then simmer for some minutes, about 5 to 7 minutes.
31. Garnish with few coriander leaves (optional).
32. Serve Katachi amti with puran poli or steamed rice.
Few more tasty recipes for you!
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- strained stock (broth) from cooking about 1 cup chana dal (bengal gram) + 3 cups water
- ½ cup water or more to be added, if required
- reserve about 2 tablespoon of the cooked dal
- 1 small tomato, chopped
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 5 to 6 curry leaves
- 2 pinches of asafoetida (hing)
- 1 teaspoon kashmiri chilli powder or red chili powder
- 1 teaspoon Goda Masala or ½ teaspoon garam masala powder
- 1 tablespoon chopped coriander leaves
- ¼ teaspoon turmeric powder
- 2 teaspoon oil
- 1 to 2 teaspoon fresh coconut or desiccated coconut (optional)
- salt as required
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.
This Katachi Amti post from the blog archives first published in July 2014 has been updated and republished on December 2022.