katachi amti

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Katachi Amti Recipe with step by step photos. Katachi amti is a thin tangy tempered spicy dal from the Maharashtrian cuisine. A vegan dish.

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.

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.

Katachi amti is usually served with puran poli. It also goes well with steamed rice.

How to make katachi amti

Cooking chana dal

1. Rinse 1 cup chana dal (bengal gram) very well in water.

katachi amti recipe

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

katachi amti recipe

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

katachi amti recipe

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

katachi amti recipe

5. Pour 3 cups of water.

katachi amti recipe

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

katachi amti recipe

7. Once the pressure settles down on its own, then open the pressure cooker.

katachi amti recipe

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

katachi amti recipe

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.

katachi amti recipe

10. Measure and keep all the ingredients ready.

katachi amti recipe

Making katachi amti

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

katachi amti recipe

12. First add ½ teaspoon mustard seeds.

katachi amti recipe

13. Allow them to crackle.

katachi amti recipe

14. Then add ½ teaspoon cumin seeds.

katachi amti recipe

15. Saute till they change color and are fragrant.

katachi amti recipe

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).

katachi amti recipe

17. Stir and mix well.

katachi amti recipe

18. Then add 1 small tomato (chopped).

katachi amti recipe

19. Stir well.

katachi amti recipe

20. Saute till the tomatoes soften.

katachi amti recipe

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

katachi amti recipe

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

katachi amti recipe

23. Mix well.

katachi amti recipe

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

katachi amti recipe

25. Add 1 tablespoon chopped coriander leaves.

katachi amti recipe

26. Stir well.

katachi amti recipe

27. Let the katachi amti come to a boil.

katachi amti recipe

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

katachi amti recipe

29. Mix very well.

katachi amti recipe

30. Lower the flame and then simmer for some minutes, about 5 to 7 minutes.

katachi amti recipe

31. Garnish with few coriander leaves (optional).

katachi amti recipe

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

katachi amti recipe
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katachi amti
katachi amti
5 from 7 votes
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.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins

Cuisine Indian, Maharashtrian

Servings 3 to 4

Ingredients

  • 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

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.

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Dassana Amit

Meet Dassana

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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4 Comments

  1. 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.