This is my quick version of making katachi aamti, which takes less than 10 minutes if the stock is ready. Its a Maharashtrian Recipe, served wth Puranpoli. This spicy and tangy soupy dal serves as a good contrast to the very sweet Puran Poli. Traditionally, some whole spices, dry coconut are ground and added along with tamarind jaggery paste. This infuses a variety of flavours and makes the gravy sweet, spicy and tangy. Since we were having it with Puran Poli, I skipped the jaggery and added tomatoes instead of tamarind. This aamti has a very soupy consistency… Enjoy!
Stock of chana dal which was boiled for Puran Poli ( alternatively you can also make this by taking 5 tbsp of chana dal and boiling it in water till you get a soupy consistency)
1-2 tomatoes ( chopped or paste)
1/2 tbsp Maharashtrian goda masala ( brands like Bedekar, Kpra available in the market)
1 tsp turmeric powder
1 tsp red chilly powder
1 tsp mustard seeds
1/2 tbsp cumin seeds
10-15 curry leaves
1 tsp asafoetida
- Add chopped tomatoes or paste to the stock of chana dal and allow it to boil.
- Add turmeric powder, goda masala and red chilly powder and stir well. Once the spices are cooked, switch off the flame.
- In a small vessel, heat oil. Add mustard seeds, cumin seeds, curry leaves and asafoetida and switch off the flame once they crackle.
- Pour this mixture over the above gravy.
- Serve hot with Puran Poli or rice.
Tip: Goda masala is a must, as its the goda masala which gves this recipe it’s distictive taste.