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Katachi Amti is a traditional Maharashtrian style thin, spicy, tangy and slightly sweet dal or curry made using the stock of Chana Dal.

Maharashtrian Katachi Amti (Vegan Curry)

Katachi Amti is a traditional Maharashtrian style thin, spicy, tangy and slightly sweet dal or curry made using the stock of Chana Dal.
5 from 4 votes
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Course: Main Course
Cuisine: Indian, Maharashtrian
Keyword: Curry, Soup, Vegan
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4 people
Author: Renu Agrawal-Dongre

Equipment

  • Pressure Cooker / Open Pot / Instant Pot

Ingredients

To cook the Chana Dal

  • 1 Cup Chana Dal / Split Bengal Gram
  • Salt to taste
  • ¼ teaspoon turmeric powder
  • 3 Cups Water

To make Fresh Masala

  • 2 tablespoon of grated Dry coconut
  • 1 tablespoon of Coriander seeds
  • 1 tablespoon of sesame seeds
  • 1/8 inch A small piece of cinnamon
  • 4-5 black peppercorns
  • 1 green cardamom
  • 2-3 cloves

To make Katachi Amti

  • 1 Cup of Cooked Chana Dal Stock
  • 7-8 curry leaves
  • 1 tablespoon Oil
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon Red chilli powder
  • 1 small tablespoon of Tamarind (soaked in ¼ cup water)
  • 1 tablespoon of Jaggery powder
  • Salt to taste
  • Water as required

Instructions

To cook the Chana Dal

  • Clean and soak the chana dal in enough water for 1 hour.
    Soaked Chana Dal
  • Drain the water and give it a quick rinse.
  • Now add around 3 cups of water, turmeric and pressure cook it for 3-4 whistles until soft or mushy. (This might change depending on your pressure cooker)
    Dal getting ready to be cooked in a pressure cooker.
  • For Instant pot; it will take around 10 minutes of pressure cooking.
  • Once the dal is done and pressure from the cooker is settled, remove the dal.
  • Strain the dal and separate the water.
  • The Dal can be used to make Puran Poli

To make Fresh Masala

  • Dry roast the grated coconut on slow, until it starts turning brown and keep it aside.
  • Dry roast the sesame seeds on slow and add it to the coconut.
  • Similarly dry roast, the coriander seeds, cinnamon, clove, cardamom and pepper corns.
  • Once done, add that in the coconut mix.
    Roasted Spices & Coconut
  • Let it cool and then grind it to a fine powder.

Make Tamarind Paste

  • Soak the tamarind in ¼ cup of water for 15-20 minutes.

To make Katachi Amti

  • Add the tamarind pulp in the chana dal stock
  • In a heavy bottom pan add the oil.
  • Once hot, add the curry freshly ground masala paste.
  • Keep on stirring and let the masala cook on slow.
    The masala getting cooked
  • Careful not to burn the masala.
  • Now add the curry leaves, tamarind powder and red chilli powder. (Curry leaves can be added in tempering too, I prefer it this way)
  • Add in the chana dal stock and tamarind pulp mixture.
  • Add water and salt and give everything a nice mix.
    The mixture ready
  • Let the mixture come to a boil.
  • Now add the jaggery and let the gravy simmer for 8-10 minutes.
  • Once done, you will see the oil floating on the top.
  • I have used less oil, so could not see much, but if you are using more, it is an indication that the amti is cooked.
    Making of Katachi Amti _1
  • Serve it hot with Puran Poli or Jeera Rice.

Notes

  • 1 Cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml
  • Desiccated coconut can be used if dry is not available.
 
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