Katachi Amti

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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.

katachi amti served in a white bowl placed on a green plate with text layover.

What is Katachi Amti

The name of this dish is in Marathi language, which when translated to English simply means the following:

Katachi – Kat means ‘dal stock or water’ and ‘chi’ is the Marathi suffix meaning ‘of’

Amti – Means a ‘thin, spicy, tangy and tempered soup/curry’

So, when put together, Katachi Amti becomes a traditional Maharashtrian style spicy and tangy preparation made of thin chana dal stock, which is strained and tempered. Since the pairing of this dal along with puran poli is also a hit, the water or stock after cooking the chana dal for the poli is what is essentially used to make this amti.

Although a classic way of consuming the Katachi Amti is with these stuffed flatbreads or polis, another gem of Maharashtrian cuisine, 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.

Since Katachi Amti is also a no onion, no garlic dish, it is a popular choice in most of the Maharashtrian households during many religious festivals like Gudi Padwa, Ganesh Chaturthi, Holi, Dussehra, Diwali, etc. My recipe has asafoetida in it. but to make it a gluten free version, you can skip adding it.

More on this recipe

As I said earlier, whenever I make Puran Poli at home, I also make this Katachi Amti. For the sweet stuffing of the poli or bobbatlu/holige, chana dal is cooked. The stock that is strained from the cooked chana dal (Bengal gram) can be easily used in preparing the amti.

In fact, whenever you cook chana dal to make dry stuffings for Kachori, Aloo Tikki or even chana dal kababs, you can strain the stock and use it to make this Katachi Amti.

One of my Maharashtrian friends had shared this recipe of Katachi Amti with me. It’s an easy amti one as there is no grinding of any spice/masala or coconut in this recipe.

You will need Goda Masala to make this Katachi Amti without any onion or garlic. But in the absence of this special spice blend, you can skip adding it or even use garam masala powder instead. But remember, the taste with garam masala powder will be different.

Another unique thing about this Katachi Amti is that tamarind is not added in this recipe. The tangy notes are that of the tomatoes. In addition to giving the amti the desired sourness or tang, tomato is also added as there is no spice paste in this recipe. Here, I have not added jaggery. But for a slight sweet taste, you can add it.

Step-by-Step Guide

How to make Katachi Amti

Cooking chana dal

1. Rinse 1 cup chana dal (split husked Bengal gram) very well in water.

rinsing chana dal in water.

2. Then, soak the chana dal in enough water for 1 to 2 hours.

soaking chana dal in water.

3. Later, drain the water. If you don’t have time, then you can skip soaking chana dal.

drained chana dal.

4. In a pressure cooker, add the soaked chana dal.

soaked and drained chana dal added to pressure cooker.

5. Pour in 3 cups water.

pouring water in the cooker.

6. Cook the chana dal for 6 to 7 whistles or till softened and cooked.

pressure cooking chana dal.

7. Once the pressure settles down naturally, open the lid of the pressure cooker.

pressure cooked chana dal.

8. Strain the cooked chana dal. The dal has to be strained well. You can use a colander to strain the dal.

straining pressure cooked chana dal in a colander.

9. Use the stock to make the Katachi Amti. Also reserve 2 tablespoons of the cooked chana dal. The remaining chana dal is used to make Bobbatlu or Puran Poli stuffing. You can also make chana dal sundal or chana dal paratha from the cooked chana dal.

cooked chana dal stock.

10. Measure and keep all the ingredients ready.

measured ingredients kept ready for making katachi amti.

Making Katachi Amti

11. In a pan, heat 2 teaspoons oil. Keep the heat to low.

adding oil in a hot pan.

12. First, add ½ teaspoon mustard seeds.

mustard seeds added to hot oil in pan.

13. Allow them to crackle.

crackling mustard seeds in hot oil.

14. Then, add ½ teaspoon cumin seeds.

cumin seeds added to hot oil in pan.

15. Sauté till they change color and turn fragrant.

sautéing cumin seeds in hot oil.

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).

curry leaves, turmeric powder, kashmiri red chili powder and asafoetida added to the pan.

17. Stir and mix well.

stirring the spice powders and curry leaves well.

18. Next, add 1 chopped small tomato.

chopped tomato added to the pan.

19. Stir well.

tomatoes stirred well with the spice mixture.

20. Sauté till the tomatoes soften.

sautéing tomato mixture.

21. Then, add 2 tablespoons of the cooked chana dal which we had reserved.

reserved cooked chana dal added to the pan.

22. Pour in all the chana dal stock. You can add more water, if required.

pouring chana dal stock in the pan.

23. Mix well.

ingredients stirred well in the stock.

24. Add 1 teaspoon goda masala and salt as required.

adding goda masala and salt to the pan.

25. Add 1 tablespoon chopped coriander leaves.

chopped coriander leaves added to katachi amti.

26. Stir well.

ingredients stirred well into the amti.

27. Let the Katachi Amti come to a boil.

katachi amti coming to a boil.

28. If adding coconut, then add about 1 to 2 teaspoons grated fresh coconut or desiccated coconut now. I used desiccated coconut.

desiccated coconut added to boiling amti.

29. Mix very well.

coconut mixed well in the amti.

30. Lower the heat and simmer for about 5 to 7 minutes.

simmering katachi amti.

31. Garnish with some coriander leaves (optional).

cooked katachi amti garnished with coriander leaves.

32. Serve Katachi Amti with puran poli or steamed rice.

katachi amti served in a white bowl with a spoon in it and placed on a green plate.

Expert Tips

  1. It is not mandatory to soak the chana dal. If you don’t have time, you can skip the soaking process.
  2. If you are cooking the chana dal specially for this amti, then you have to use its stock majorly to make this dish. However, you have to reserve about 2 tablespoons of the cooked chana dal for this amti and use the remaining to make your puran poli stuffing, Chana Dal Paratha or Chana Dal Sundal from it.
  3. You have to add the coconut once the amti comes to a boil. You can either add fresh grated coconut or desiccated coconut.
  4. If you want, you can garnish the amti with some coriander leaves. However, this is optional.

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katachi amti

katachi amti

Katachi Amti Recipe is a thin spicy dal made from the strained stock of cooked chana dal/bengal gram. It is usually served with puran poli but also can be served with steamed rice.
5 from 10 votes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Cuisine Indian, Maharashtrian
Course Side Dish
Servings 3 to 4


  • 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 recipe from the archives was first published in March 2014. It has been updated and republished in April 2024.

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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  1. It was sheer coincidence that I read this recipe the day we made puranpoli. LOVED the recipe. Thank you.5 stars

    1. thankyou so much glad you liked the puran poli recipe 🙂 and you are welcome.

  2. You always post nice recipes Dasana.in addition I used concentrated store bought ,which is no mgs version knorr brand veggie broth in the dal and since it is salty ,do not add salt until you taste it , the dal become so tasty……….and yes u do need little bit sweetness and sour taste in it to make it sweet sour hot and salty ( veggie broth) = VERY VERY TASTY .
    LEFR OVER DALL, next day all kind of veggie you have it ,,make small pieces ,stir fry and cook till it done ,add in your dal with shredded or ground fresh coconut ,if too thick… .boil some water add broth and add in your dal , make tadka again with sambhar tadka ==and you have sambhar with no hard work . serve with rice ,idli or wheat dalia.5 stars

    1. thanks hemlata for sharing your experience. vegetable stock with any dish, will taste good. thanks for the tips on making quick sambar too.