Maharashtra

Katachi amti

Name: Katachi amti
Total time: 30 min
Yield: 4 servings
Cuisine: Marathi
Ingredients: Chana dal (split chickpeas), about 1/3 cup cooked dal, from the puran batch; 3 1/2 cups kat (dal cooking water) water; 2 1/2 tsp goda masala; a lemon sized ball soaked tamarind; 2 tbsp jaggery; 2 tbsp dry coconut roasted desiccated coconut (unsweetened shredded coconut); 1 tsp red chilli powder (indian red chili powder); 1/2 tsp turmeric (ground turmeric); 1/2 tsp mustard seeds; 1/2 tsp cumin seeds; a pinch asafoetida; 8 to 10 curry leaves; 1 dried red chilli; 2 cloves 1 small cinnamon whole spices; 1 1/2 tbsp cooking oil (vegetable oil); a handful coriander leaves (cilantro); Salt, to taste

Made from the water chana dal was boiled in. Puran poli's tangy, spicy plus one.

30 minTime

4 gProtein each

mediumSpice

The kat from puran2 chapters · 1 min read

Make it your way

Grandma's wayHoli lunch style, next to puran poli.

The original

191kcalsame

4 gproteinsame

4 gfibresame

30minutessame

Per serving, worked out from the ingredient table.

Ingredients

Chana dal (split chickpeas)about 1/3 cup cooked dal, from the puran batch

Water3½ cups kat (dal cooking water)

Goda masala2½ tsp

Tamarinda lemon sized ball, soaked

Jaggery2 tbsp

Desiccated coconut (unsweetened shredded coconut)2 tbsp dry coconut, roasted

Red chilli powder (indian red chili powder)1 tsp

Turmeric (ground turmeric)½ tsp

Mustard seeds½ tsp

Cumin seeds½ tsp

Asafoetidaa pinch

Curry leaves8 to 10

Dried red chilli1

Whole spices2 cloves, 1 small cinnamon

Cooking oil (vegetable oil)1½ tbsp

Coriander leaves (cilantro)a handful

Saltto taste

Method

4 steps

1Collect the water from cooking chana dal for puran, plus a few spoons of the cooked dal. Grind the roasted coconut with cloves and cinnamon.
2Heat oil, crackle mustard and cumin, add asafoetida, curry leaves and dried chilli.
3Add the kat, mashed dal, tamarind water, jaggery, goda masala, chilli, turmeric, coconut paste and salt. Boil 10 minutes.
4Finish with coriander. Serve hot in a bowl beside puran poli and rice.

Serve it like this

Ladle into warm bowls and serve hot, with a few coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Maharashtra

Katachi amti

Made from the water chana dal was boiled in. Puran poli's tangy, spicy plus one.

30 minTime

4 gProtein each

mediumSpice

The kat from puran2 chapters · 1 min read

Make it your way

Grandma's wayHoli lunch style, next to puran poli.

The original

191kcalsame

4 gproteinsame

4 gfibresame

30minutessame

Per serving, worked out from the ingredient table.

Ingredients

Chana dal (split chickpeas)about 1/3 cup cooked dal, from the puran batch

Water3½ cups kat (dal cooking water)

Goda masala2½ tsp

Tamarinda lemon sized ball, soaked

Jaggery2 tbsp

Desiccated coconut (unsweetened shredded coconut)2 tbsp dry coconut, roasted

Red chilli powder (indian red chili powder)1 tsp

Turmeric (ground turmeric)½ tsp

Mustard seeds½ tsp

Cumin seeds½ tsp

Asafoetidaa pinch

Curry leaves8 to 10

Dried red chilli1

Whole spices2 cloves, 1 small cinnamon

Cooking oil (vegetable oil)1½ tbsp

Coriander leaves (cilantro)a handful

Saltto taste

Method

4 steps

1Collect the water from cooking chana dal for puran, plus a few spoons of the cooked dal. Grind the roasted coconut with cloves and cinnamon.
2Heat oil, crackle mustard and cumin, add asafoetida, curry leaves and dried chilli.
3Add the kat, mashed dal, tamarind water, jaggery, goda masala, chilli, turmeric, coconut paste and salt. Boil 10 minutes.
4Finish with coriander. Serve hot in a bowl beside puran poli and rice.

Serve it like this

Ladle into warm bowls and serve hot, with a few coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Katachi amti

Make it your way

Ingredients

Method

Katachi amti

Make it your way

Ingredients

Method

Make it a meal