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




  1. Add chopped tomatoes or paste to the stock of chana dal and allow it to boil.
  2. Add turmeric powder, goda masala and red chilly powder and stir well. Once the spices are cooked, switch off the flame.
  3. In a small vessel, heat oil. Add mustard seeds, cumin seeds, curry leaves and asafoetida and switch off the flame once they crackle.
  4. Pour this mixture over the above gravy.
  5. 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.