Katachi Amti is a specialty from the wealthy Maharashtrian delicacies. It’s mainly a skinny, tangy and spicy lentil-based dish, constructed from 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 different to your normal dal-rice or varan-bhaat combos. This recipe is vegan-friendly and fairly nutritious too.
What’s Katachi Amti
The title 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 that means ‘of’
Amti – Means a ‘skinny, spicy, tangy and tempered soup/curry’
So, when put collectively, Katachi Amti turns into a standard Maharashtrian type spicy and tangy preparation manufactured from skinny chana dal inventory, which is strained and tempered. Because the pairing of this dal together with puran poli can be a success, the water or inventory after cooking the chana dal for the poli is what is actually used to make this amti.
Though a traditional approach of consuming the Katachi Amti is with these stuffed flatbreads or polis, one other gem of Maharashtrian delicacies, it goes irresistibly properly with plain steamed basmati rice and even jeera rice. You’ve obtained to attempt all these combos to know what works finest to your palate.
Since Katachi Amti can be a no onion, no garlic dish, it’s a widespread alternative in many of the Maharashtrian households throughout many non secular festivals like Gudi Padwa, Ganesh Chaturthi, Holi, Dussehra, Diwali, and so on. My recipe has asafoetida in it. however to make it a gluten free model, you may skip including it.
Extra on this recipe
As I stated earlier, each time I make Puran Poli at dwelling, 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) may be simply utilized in making ready the amti.
In reality, everytime you prepare dinner chana dal to make dry stuffings for kachoris, aloo tikkis and even chana dal kababs, you may pressure the inventory and use it to make this Katachi Amti.
One in every of my Maharashtrian buddies had shared this recipe of Katachi Amti with me. It’s a simple amti one as there is no such thing as a grinding of any spice/masala or coconut on this recipe.
You will have Goda Masala to make this Katachi Amti with none onion or garlic. However within the absence of this particular spice mix, you may skip including it and even use garam masala powder as a substitute. However bear in mind, the style with garam masala powder might be completely different.
One other distinctive factor about this Katachi Amti is that tamarind isn’t added on this recipe. The tangy notes are that of the tomatoes. Along with giving the amti the specified sourness or tang, tomato can be added as there is no such thing as a spice paste on this recipe. Right here, I’ve not added jaggery. However for a slight candy style, you may add it.
Step-by-Step Information
Learn how to make Katachi Amti
Cooking chana dal
1. Rinse 1 cup chana dal (cut up husked Bengal gram) very properly in water.
2. Then, soak the chana dal in sufficient water for 1 to 2 hours.
3. Later, drain the water. For those who don’t have time, then you may skip soaking chana dal.
4. In a stress cooker, add the soaked chana dal.
5. Pour in 3 cups water.
6. Prepare dinner the chana dal for six to 7 whistles or until softened and cooked.
7. As soon as the stress settles down naturally, open the lid of the stress cooker.
8. Pressure the cooked chana dal. The dal must be strained properly. You should utilize 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 also make chana dal sundal or chana dal paratha from the cooked chana dal.
10. Measure and hold all of the substances prepared.
Making Katachi Amti
11. In a pan, warmth 2 teaspoons oil. Hold the warmth to low.
12. First, add ½ teaspoon mustard seeds.
13. Permit them to crackle.
14. Then, add ½ teaspoon cumin seeds.
15. Sauté until they alter coloration 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 pair of pinches asafoetida (hing).
17. Stir and blend properly.
18. Subsequent, add 1 chopped small tomato.
19. Stir properly.
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 properly.
24. Add 1 teaspoon goda masala and salt as required.
25. Add 1 tablespoon chopped coriander leaves.
26. Stir properly.
27. Let the Katachi Amti come to a boil.
28. If including coconut, then add about 1 to 2 teaspoons grated contemporary coconut or desiccated coconut now. I used desiccated coconut.
29. Combine very properly.
30. Decrease the warmth and simmer for about 5 to 7 minutes.
31. Garnish with some coriander leaves (non-compulsory).
32. Serve Katachi Amti with puran poli or steamed rice.
Knowledgeable Ideas
- It’s not necessary to soak the chana dal. For those who don’t have time, you may skip the soaking course of.
- In case you are cooking the chana dal specifically for this amti, then it’s important to use its inventory majorly to make this dish. Nonetheless, it’s important to 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 contemporary grated coconut or desiccated coconut.
- If you need, you may garnish the amti with some coriander leaves. Nonetheless, that is non-compulsory.
Extra Tasty Recipes To Attempt!
Dal (Lentils) & Legumes
Dal (Lentils) & Legumes
Dal (Lentils) & Legumes
Dal (Lentils) & Legumes
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katachi amti
Katachi Amti Recipe is a skinny spicy dal constructed from the strained inventory of cooked chana dal/bengal gram. It’s normally served with puran poli but in addition may be served with steamed rice.
Prep Time 20 minutes
Prepare dinner Time 15 minutes
Complete Time 35 minutes
Stop your display from going darkish whereas making the recipe
cooking chana dal
Rinse the chana dal first very properly in water. Soak the chana dal for 1 to 2 hours after which drain the water.
In a stress cooker, prepare dinner the chana dal for six to 7 whistles. For those who soak the chana dal, the cooking time might be decreased. As soon as the stress settles down by itself, pressure the cooked dal. The dal must be strained properly.
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 coloration 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 properly and let the katachi amti come to a boil. If including coconut, then you may 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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