Katachi amti
AI-drafted · awaiting admin review
A thin, spicy-sour dal made from the stock left after cooking chana dal for puran poli.
Region: MaharashtraOccasion: Holi, Gudi Padwa and other days when puran poli is madeTime: 30 minServes: 4Vegan
Ingredients
- 3 cups kat (water drained from boiled chana dal)
- 2 tbsp cooked chana dal or puran
- 1 tbsp tamarind pulp
- 1 tbsp jaggery
- 2 tbsp goda masala
- 1 tsp red chilli powder
- ¼ cup dry coconut, roasted and ground
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- A sprig of curry leaves
- A pinch of hing
- 2 tbsp oil
- Salt to taste
Method
- Heat oil. Add mustard seeds, cumin, hing and curry leaves.
- Add goda masala, chilli powder and coconut and fry briefly.
- Pour in the kat and the cooked dal and bring to a boil.
- Add tamarind, jaggery and salt and simmer for 10 minutes.
- Serve hot with puran poli and rice.
History
Katachi amti was born from a thrifty habit: nothing from the chana dal cooked for puran poli is thrown away.
Significance
Puran poli with katachi amti is the festive meal of Holi and many other Maharashtrian celebrations.