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Katachi amti
Sweet-sour chana dal stock curry
कटाची आमटी: a thin, sweet-sour-spicy Maharashtrian amti made from the chana dal stock drained for puran poli, with goda masala and kopra
When Maharashtrian homes cook chana dal for the puran on Holi, the cooking liquid is drained off before the dal is sweetened, and nothing goes to waste: that starchy, nutty stock, the kat, becomes katachi amti. Tempered with mustard, cumin and curry leaves, then simmered with roasted dry coconut, goda masala, tamarind and jaggery, it turns into a thin, hot, sweet-and-sour dal that is poured over puran poli or drunk from a bowl alongside it. The spice balances the rich sweet bread perfectly, which is why the two always appear together on Holi and Gudi Padwa thalis. If you are not making puran poli, cook 150 g chana dal in 1 litre of water until soft, drain off the liquid for this and use the dal for something else. Use gluten-free asafoetida and a goda masala made without wheat for a gluten-free amti. Chef's tip: keep it thin, like rasam; it is meant to soak into the poli, not sit on it.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the coconut masala
- ⅞ oz dry coconut (kopra)grated
- ½ tsp cumin seeds
- 2 tsp goda masala
For the amti
- 2 tbsp groundnut or sunflower oil
- 1 tsp black mustard seeds
- ½ tsp cumin seeds
- ¼ tsp gluten-free asafoetida
- 10 curry leaves
- 2 dried red chilliesbroken
- ¼ tsp ground turmeric
- 1 tsp red chilli powder
- 3 ¼ cups chana dal cooking liquid (kat)
- 1 ¾ oz cooked chana dalmashed
- 1 ½ tbsp tamarind pulp
- 1 oz jaggerygrated
- 1 tsp salt
To serve
- ⅓ oz fresh coriander (optional)chopped
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Method
0/6 doneStep 1: Dry-roast ⅞ oz dry coconut (kopra) in a pan over a low heat for 3–4 minutes until evenly golden-brown, then add ½ tsp cumin seeds for 30 seconds. Grind with 2 tsp goda masala and 3–4 tbsp water to a smooth paste.
6 minStep 2: Heat 2 tbsp groundnut or sunflower oil in a pan over a medium heat. Add 1 tsp black mustard seeds; when it pops, add ½ tsp cumin seeds, ¼ tsp gluten-free asafoetida, 10 curry leaves and 2 dried red chillies and let them crackle for 15 seconds.
Step 3: Stir in ¼ tsp ground turmeric and 1 tsp red chilli powder, then the coconut paste, and fry for 2 minutes until the oil starts to separate.
2 minStep 4: Pour in 3 ¼ cups chana dal cooking liquid (kat) and add 1 ¾ oz cooked chana dal, whisking so no lumps remain. Bring to the boil.
5 minStep 5: Add 1 ½ tbsp tamarind pulp, 1 oz jaggery and 1 tsp salt and simmer for 10–12 minutes until the flavours blend and the amti tastes sweet, sour and hot in balance. Common mistake: boiling it down thick like everyday dal; add hot water if needed so it stays pourable.
12 minStep 6: Scatter over ⅓ oz fresh coriander and serve hot with puran poli or rice.
Nutrition per serving
- Calories
- 130 kcal
- Protein
- 4 g
- Carbs
- 15 g
- Fat
- 7 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does katachi amti take?
- About 45 minutes in total: 10 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
- What can I use instead of black mustard seeds?
- Cumin seeds, same amount (different flavour, same crackle).
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