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Katachi Amti (Tangy Spicy Dal)
- Duration: 25 minutes
- Serves: 2-4 people
Spice Level: Low
Use only the juiciest of tomatoes to get the best tangy flavour.
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An easy Maharashtrian dish made from the leftover water of boiled chana dal, Katachi Amti gets its tanginess from tomatoes and not tamarind. It’s usually served with Puran Poli, but can also be served with rice.
- Strained stock of chana dal (1 cup)
- Split Bengal dal (chana dal) (1 tbsp)
- Mustard seeds (sarson) (1 tsp)
- Curry leaves (kadipatta) (2-4)
- MTR Lal/Mirch Red Chilli Powder (1 tsp)
- Goda masala (1 tsp)
- Coriander leaves (haradhania), chopped (1 tbsp)
- MTR Haldi/Turmeric Powder (1 tsp)
- Oil (1 tbsp)
- Salt (To Taste)
- Wash the chana dal and cook it in a pressure cooker for 3 whistles.
- Once the dal is cooked, drain it and keep the stock to make katachi amti. Also, keep aside 1 tbsp of cooked dal for later.
- Now, heat some oil in a kadhai and add sarson to it. Once it crackles, add jeera and sauté till it changes colour.
- Then, toss the kadipatta, the MTR Haldi/Turmeric Powder, the MTR Lal Mirch/Red Chilli Powder and hing.
- Stir and add the chopped tomatoes . Fry till the tomatoes become soft.
- Add the 1 tbsp chana dal and the stock to this mixture. Add more water if required.
- Then, add salt, chopped dhania and the goda masala. Stir well. Now, let the Katachi Amti come to a boil.
- Lower the flame and simmer for a few minutes.
- Serve Katachi Amti with Puran Poli or steamed rice.