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Introduction:

Katachi Amti is a type of seasoned dal prepared by using leftover water from boiled Chana Dal. Makes a great accompaniment for puranpoli!

Preparation time : 10 mts
Cooking time : 30 mts
Serves : 4 people

Ingredients:

  • 1 cup Chana Dal
  • 2 tbsp Ghee
  • 1 tsp Red Chilli powder
  • 2 Bay Leafs
  • 1" Cinnamon Stick
  • 2 Cloves
  • 1 tsp Goda Masala
  • 1 tsp Coriander powder
  • 5 to 6 Curry Leaves
  • pinch of Hing
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Cumin seeds
  • 1/4 tsp Turmeric powder
  • 4 tbsp Tamarind Pulp
  • 1 tbsp Jaggery / Gul / Gudh
  • 2 tbsp desiccated coconut
Katachi Amti

Method

 

  • Wash and soak chana dal in water for 4 hours.
  • After 4 hours, put chana dal in pressure cooker and cook until 4 to 5 whistles.
  • After dal is cooked, boiled strain out all the water from dal using strainer.
  • Take water from dal in a pan.
  • To that add red chilli powder, coriander powder, goda masala, bay leaf, cinnamon stick,
  • clove, mix well.
  • And put that pot on a medium heat and bring that to boil.
  • Take a coconut in a pan and dry roast until it gets light golden color.
  • Now add coconut in boiled dal.
  • Also add tamarind pulp and jaggery in boiled dal.
  • Continue to cook dal for 15 to 20 mts.
  • Once dal is cooked, now its a time for tempering.
  • For tempering heat up tsp each ghee and oil in pan.
  • Once its hot add mustard seeds, cumin seeds, hing, turmeric powder, curry leafs.
  • Pour that tadka over Amti.
  • Garnish with coriander leaves.




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