Katachi Amti
A spicy, tangy broth made from the leftover cooking water of chana dal used for puran poli, seasoned with goda masala and coconut, an ingenious zero-waste side dish now rarely made outside festival days.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 140 kcal
Equipment
- •Pot
- •Tempering pan
Nutrition
Per serving, approximate
- Calories
- 140 kcal
- fat
- 5 g
- carbs
- 20 g
- fibre
- 4 g
- protein
- 5 g
- calories
- 140 kcal
Instructions
- 1
Heat oil in a pot. Add the mustard seeds and let them pop.
- 2
Add asafoetida, curry leaves and green chillies. Fry them gently for a few seconds.
- 3
Pour in the reserved chana dal (split chickpea) cooking liquid. Bring it to a gentle simmer.
- 4
Stir in goda masala (Maharashtrian spice blend), tamarind pulp, jaggery and salt.
- 5
Add grated coconut. Simmer for 10-12 minutes until the flavours blend and the amti (thin curry) thickens slightly.
- 6
Scatter coriander leaves over the top before serving.
Chef's tips
Do not throw away the chana dal water when making puran poli (sweet flatbread), as it is the base for this dish. Adjust the jaggery and tamarind to get the right sweet and tangy balance.
Ingredient substitutions
- chana dal cooking liquid → vegetable stock with a spoon of cooked mashed chana dal, if kat is unavailable
Storage
Refrigerate for up to 2 days.
Reheating
Reheat gently on the stovetop, thinning with water if needed.
Common mistakes to avoid
- •Making it too thick; katachi amti should stay a thin, light broth that you can sip.
Serving suggestions
Cooked Katachi Amti?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Maharashtra
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
