Katachi
amti is a flavored dal accompaniment with puran poli. It is thin tangy and
tempered dal from Maharashtrian cuisine.
Recently
when my mom made puran poli, she made katachi amti with it. When you cook chana
dal (Bengal gram lentil) for puran poli, add little extra water in pressure
cooker. Once dal is cooked, drain and reserve the water. The stock that is
strained from the cooked chana dal is used in making katachi amti.
The
stock of the chana dal can be used any time you boil dal for various other
preparations like kachori, chana dal kabab or tikki etc.
In
Maharashtrian families, this amti is prepared with authentic freshly ground
masala, which gives amazing taste to this amti. However if you don’t have time
to make it, just add the goda masala to the recipe.
Step by step katachi
amti recipe:
To make chana dal stock-
To make chana dal stock-
Wash
and soak 1 cup chana dal in water for about 30 minutes to 1 hour.
After
an hour, put chana dal in pressure cooker and cook until 4-5 whistles.
After
the dal is cooked or boiled, strain out all water from dal using strainer.
We
will require 2 cups of stock for the recipe.
Fresh masala for
amti-- Heat ½ tsp oil on skillet and once hot enough, start roasting on low heat; first 1 tbsp. chana dal and 1-2 dry red chili.
- Then add ½ tbsp. rice followed by ½ tbsp. whole coriander seeds/sabut
dhaniya.
- And lastly add 1 tbsp. dry grated coconut.
- Once it cools down, grind it to fine powder. We will require 1 tbsp. of the ground masala.
- Take the chana dal stock in a bowl and mix in red chili powder, garam masala or goda masala, cinnamon stick, clove and 1 tbsp. of the ground masala(made in above steps). Mix well.
- Heat
a heavy bottom pan. Add oil and heat it. Add mustard seeds/rai, cumin
seeds/jeera, asafoetida/hing, bay leaf (tej patta), curry leaves and turmeric powder.
- Pour
over the dal stock mixture.
- Let the amti boil.
- Once it start boiling add the soaked kokam and 2 tbsp. boiled unmashed chana dal. Give it a stir. Add more water to adjust the consistency. Season with salt. Cook for 5 minutes.
- Turn off the heat.Serve hot with puran poli.
Maharashtrian katachi
amti recipe below:
Thin
spicy dal made from chana dal stock, which is served with puran poli.
AUTHOR:
Monali
RECIPE
TYPE: Side
CUISINE:
Indian, Maharashtrian
SERVES:
4
INGREDIENTS (measuring cup used, 1 cup=237
ml)
Fresh ground masala-
Chana dal stock mixture-
For tempering-
DIRECTION
To make chana dal stock-
Fresh ground masala-
Tempering the katachi amti-
NOTES
SERVING SUGGESTION
Serve
piping hot amti as an accompaniment with puran poli. However it tastes
amazing with steamed rice.
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