Authentic Maharashtrian Katachi Amti with Steamed Basmati Rice
A deeply comforting and spiced lentil broth prepared from the strained stock of boiled chana dal, infused with aromatic goda masala, tamarind, and jaggery. This tangy and sweet-savory delicacy pairs wonderfully with hot steamed rice and a dollop of ghee.
50min
Total Time
4
Servings
Maharashtrian
Cuisine
Recipe
1
Pressure cook the soaked chana dal with 4 cups of water and turmeric powder for 4 to 5 whistles until completely soft and tender.
2
Strain the cooked dal, separating the thick dal paste (used for puranpoli or stuffing) from the thin, flavorful golden stock (kat). Reserve both.
3
Heat oil or ghee in a heavy-bottomed pot over medium heat, and add mustard seeds and cumin seeds, letting them splutter.
4
Add asafoetida, curry leaves, and dried red chillies, sautéing for a few seconds until aromatic.
5
Pour in the reserved chana dal stock (kat) and bring the mixture to a gentle boil.
6
Stir in the goda masala, red chili powder, grated coconut, tamarind pulp, jaggery, and salt to taste.
7
Simmer the amti on low heat for 10 to 12 minutes to allow the spices and tangy-sweet flavors to meld together beautifully.
8
Garnish with freshly chopped coriander leaves and serve hot alongside steamed basmati rice and a spoonful of pure ghee.
Ingredients
1 cup chana dal (split Bengal gram), washed and soaked for 2 hours
4 cups water for boiling the dal
2 tablespoons tamarind pulp
1 tablespoon jaggery, grated
1 tablespoon goda masala
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
2 tablespoons freshly grated coconut
2 tablespoons oil or ghee
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/4 teaspoon asafoetida (hing)
8-10 fresh curry leaves
2 dried red chillies
2 tablespoons freshly chopped coriander leaves
Salt to taste
*This AI-generated recipe may contain inaccuracies.