Authentic Maharashtrian Katachi Amti with Warm Puran Poli
A delightful, tangy, and spiced dal prepared from the strained lentil stock of sweet puran. It offers a comforting balance of sweet, sour, and spicy flavors that perfectly complement festive flatbreads.
45min
Total Time
4
Servings
Maharashtrian
Cuisine
Recipe
1
Extract the thin liquid stock (kat) from boiled chana dal used for making puran poli and set it aside.
2
Heat oil or ghee in a heavy-bottomed pan and add mustard seeds, cumin seeds, and asafoetida, letting them splutter.
3
Add curry leaves, dried red chillies, turmeric powder, and red chilli powder directly into the tempering.
4
Pour in the reserved chana dal water and bring the mixture to a gentle boil.
5
Stir in the goda masala, tamarind pulp, jaggery, and salt to taste, allowing the flavors to meld together for 10 minutes on low heat.
6
Mix in the grated coconut and simmer for another 2 minutes until aromatic.
7
Garnish generously with freshly chopped coriander leaves and serve piping hot alongside freshly made warm puran poli.
Ingredients
1 cup boiled split chana dal water (katachi)
2 tablespoons tamarind pulp
1 tablespoon jaggery
2 teaspoons goda masala
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/4 teaspoon asafoetida (hing)
10-12 curry leaves
2 dried red chillies
1/4 teaspoon turmeric powder
1 teaspoon red chilli powder
2 tablespoons freshly grated coconut
2 tablespoons fresh coriander leaves, chopped
2 tablespoons oil or ghee
Salt to taste
*This AI-generated recipe may contain inaccuracies.