How to make Katachi Aamti - Maharashtrians generally make this when they cook split Bengal gram for puran polis.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Bengal gram water (chana dal water) , Ghee (घी)
Cuisine : Maharashtrian
Course : Dals and Kadhis
Katachi Aamti Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
You can also find more Dals and Kadhis recipes like Mysore Rasam, Dal Fry, Dahi Ki Kadhi, Kairi Ki Dal.
Prep Time : 0-5 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Katachi Aamti Recipe
Bengal gram water (chana dal water) 1 cup
Ghee 2 tablespoons
Cumin seeds 1 teaspoon
Turmeric powder 1/2 teaspoon
Red chilli powder 1 teaspoon
Goda masala 1 teaspoon
Salt to taste
Jaggery (gur) grated 2 tablespoons
Tamarind pulp 1/2 teaspoon
Curry leaves 6-7
Scraped coconut fresh 1 tablespoon
Method
Step 1
Heat 1 tablespoon ghee in a non-stick kadai. Add cumin seeds, turmeric powder, chilli powder, goda masala and Bengal gram water, stir and bring to boil.
Step 2
Add salt, jaggery and tamarind pulp, mix well and cook for 15 minutes.
Step 3
Heal remaining ghee in a small tempering pan. Add curry leaves, let it crackle and pour in the prepared mixture. Switch off heat and add coconut. Mix well.
Step 4
Serve hot.
