Katachi Amti Recipe

Cooking Directions

• STEP 1.Wash and soak the chana dal for 30 minutes. Drain the water and cook the dal in a pressure cooker until soft.
• STEP 2.In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 3.Add chopped onions and sauté until golden brown. Then add ginger-garlic paste and cook for a minute.
• STEP 4.Add turmeric powder, red chili powder, coriander powder, and garam masala. Mix well and cook for a minute.
• STEP 5.Add tamarind pulp, jaggery, and salt. Mix well and cook for 2-3 minutes.
• STEP 6.Add the cooked chana dal along with water. Bring it to a boil and simmer for 10-15 minutes.
• STEP 7.In a separate pan, heat ghee and add mustard seeds, cumin seeds, and hing. Let them splutter.
• STEP 8.Add this tempering to the amti and mix well. Garnish with chopped coriander leaves.
• STEP 9.Serve hot with steamed rice or roti.

Cooking Tips

• Soaking the chana dal helps in reducing the cooking time.
• Adjust the spice levels according to your preference.
• You can add vegetables like tomatoes, brinjal, or drumsticks to enhance the flavor.
• For a creamier texture, you can add a tablespoon of coconut milk.

Storage and Serving

• Katachi Amti can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Garnish with fresh coriander leaves and serve hot with steamed rice or roti.