- 8 cups chana dal kat (kat water) 1 marble size ball of tamarind ½ cup jaggery 1 teaspoon dry red chilly powder 1 teaspoon goda masala 1 teaspoon cumin seeds/ jeera 1 teaspoon grated coconut 3 cloves 2 tamalpatra/ bay leaves 2 inch cinnamon 1 pinch of hing/ asafoetida 1 teaspoon mustard seeds 6-7 curry leaves 1 green chilly Salt to taste
Normally this Maharashtrian recipe of Katachi Amti is prepared at the time of making Puran Poli during the festival of Holi (Holi is celebrated as a festival of colours to welcome spring – around March just after the end of winter).
The boiled Chana Dal is mashed and used for making the Puran stuffing 0f the puran poli. The water that remains after cooking the chana dal is strained off and is called “Kat” (pronounced as Cut). This Kat is rich with the nutrients of the dal and it makes sense to use this for your Katachi amti, so that the nutrients are not wasted.
Of course at times when you are not making puran polis and don’t have this dal water/ Kat easily available, you can easily just take the chana dal and boil it with lots of water, grind the chana dal and add to the water and use this chana dal water as the “Kat” instead.
- Chana dal should be cooked with lots of water. Strain the dal, and use the nutrient rich water which is very tasty and called “Kat” hence the name Katachi amti.
- In a pan boil the “Kat” water. Add tamarind pulp, jaggery, green chilly, dry red chilly powder, goda masala & salt.
- In a tempering pan heat oil, add hing/ asafoetida , mustard seeds. Once the mustard seeds crackle, add the curry leaves, tamalpatra, cinnamon, cloves. Pour this tempering over the “Amti”
- Add the grated coconut.
- Boil the amti for 5 to 10 minutes to get the right flavour.
- The Katachi amti can be served with chapathi or with steamed rice.