Maharashtrian Katachi Amti

Katachi Amti in Marathi

Serves: 3 to 4 people
Time: 30 minutes

Ingredients:
1/4 cup Chana dal (Note 1)
::::Fresh ground Masala::::
1 tbsp grated dried coconut,
1/2 tsp cumin seeds
2 Black pepper corn
2 Cloves
1 small bay leaf and
1 cm Cinnamon piece (Note 2)
For tempering: 2 tsp oil, 2 pinch mustard seeds, 1/2 tsp cumin seeds, pinch of asafoetida, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 4 curry leaves
1 tsp Tamarind pulp
1 tbsp jaggery
1 tsp Goda Masala
1 tbsp fresh grated coconut
2 tbsp finely chopped cilantro
salt to taste

Method:
1) Pressure cook chana dal upto 3 to 4 whistles. Dal should be cooked completely.
2) Roast the following items separately over low heat for 1 minute each: Dry coconut, cumin seeds, black peppercorn, cloves, cinnamon, and bay leaf. Ground it to fine powder.
3) Whisk cooked chana dal. Heat a heavy bottom saucepan (deep skillet). Add oil and two three mustard seeds. Once mustard seeds crackle, add remaining mustard seeds, cumin seeds, asafoetida, turmeric powder, red chili powder, and curry leaves. Add whisked dal and some water.
4) Let the Amti boil. Once it starts boiling, add 2 tsp of freshly ground masala and Goda masala. Give a quick stir and add tamarind pulp and jaggery. Also add salt to taste. This amti should have thin consistency, so add water accordingly.
5) after two minutes, taste the Amti. Add remaining ground masala if needed.
6) Add fresh coconut and cilantro, simmer for two minutes.
It is an accompaniment with Pooranpoli. However, it tastes amazing with hot white rice.

notes:
1) In Maharashtrian families, this Amti (dal) is generally prepared with Pooranpoli. When you cook Chana dal for Pooranpoli, add little extra water in pressure cooker. Once dal is cooked, drain and reserve the water. If the reserved water is 1 cup, keep 1/2 cup cooked dal aside for making Katachi Amti. Follow the above recipe from step no. 2
2) Cinnamon powder is easily available in the supermarket. You can use powder instead of whole cinnamon stick.
3) Freshly ground Masala gives amazing taste to this amti. However, if you don't have time to make it, double the amount of Goda masala.
4) Many people use another method to make Katachi Amti. Whisk the chana dal, add water and adjust the consistency. Add salt, jaggery, tamarind pulp, freshly ground spices, goda masala and fresh coconut. Bring it to boil. Heat a small pan, add oil and make tempering same as step 3, and pour it over boiling Amti. Boil for few minutes.
5) Some people like to add Onion to this Amti. Chop 1 small onion finely. Add it into tempering, saute until translucent and then add whisked dal.