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Katachi Amti is that recipe which is tangy, spicy, tempered, thin dal from the cuisine of Maharashtra. Puran Poli can be prepared along with Katachi Amti. Chana Dal may be cooked so that it serves as stuffing in puran poli to make it sweet. The remaining water stock from cooked Bengal Gram/Chana Dal may be used for the preparation of this dish.
When chana dal is cooked to make stuffing which is dry like aloo tikkis, chana dal kababs or kachories, you can make Katachi Amti from strained water stock. This dish can be served and shared with one and all especially amongst people of Maharashtra. This is an easy- to- make dish. There is no need of grinding coconut, spice and masala in this dish.
Kat means water that is strained after dal boiling. Chi stands for apostrophe s. Amti means spicy, flavoured with acid and thin. The best way to relish the dish is dip little of puran poli to the amti and eat.
Goda Masala is needed in the preparation of this item. In case there is no goda masala you can always use garam masala. The taste on addition of goda masala or garam masala will remain different from each other. In this dish there is no garlic and ginger. This specific dish can be accompanied with steamed rice and puran poli.
Tamarind has no usage in this dish. This is an important point to keep in mind. Presence of tomatoes yields slight tang and because of tomato addition there is no requirement of spice paste in the dish. A taste of sourness can be felt because of the tomatoes. Tamarind does not give any feeling of sourness. If you want little bit of sweet taste then you add jaggery otherwise you need not add it.
Peanut Amti, kala vatana amti and matki amti are various amti dishes. Masala bhaat, karanji and kanda batata poha are various Maharashtrian dishes. Some people add to amti some onions. When you sit to make tadka, add onion which should be finely chopped and then add curry leaves. Then sauté till they become translucent and after that add water of tamarind. Rest process is described below. This is a side course recipe.
- Broth that is got after cooking 2 cups of chana dal+ water 6 cups
- Water 1 cup –according to requirements
- Dal that is cooked -4 tablespoon
- Chopped small tomato-2
- Mustard seeds-1 teaspoon (rai)
- Cumin seeds-1 teaspoon (jeera)
- Curry leaves 12 (kadi patta)
- Asafoetida-4 pinches (hing)
- Kashmiri chilli powder-2 teaspoon
- Goda masala-2 teaspoons or garam masala-1 teaspoon
- Coriander leaves-chopped-2 tablespoons
- Turmeric powder/haldi- Half teaspoon
- Oil -4 teaspoon
- Chana dal is rinsed very nicely with water. Soak chana dal for one and half hours. Drain water. A pressure cooker is taken. Chana dal is cooked in it till 10 whistles happen. Provision of reduction of cooking time is there because chana dal is soaked in water. There will be settling down of the pressure on own. Then cooked dal is strained nicely.
- Water stock is used for preparing katachi amti. Reserve 4 tablespoon of chana dal that is cooked. Rest chana dal is used for making stuffing of puran poli. Mustard seeds are crackled in a heated pan. The pan should have oil. Add cumin seeds. Sauté till they start having fragrance and change their colour. Add turmeric powder, asafoetida, curry leaves and chilli powder.
- Add tomatoes that are chopped. Stir it. Sauté tomatoes till they soften. Add 4 tablespoon chana dal together with the stock. Water can be added as per requirements. Season with coriander leaves chopped, salt. Add goda masala. Stir nicely. Boil the katachi amti. Flame is lowered. Amti is simmered for 10 to 15 minutes. Katachi Amti is prepared and served hot with steamed rice or puran poli.
- The taste is tangy and spicy.When they cool completely they are put in refrigerator for 6 to 8 days in a container which may be air-tight.