Katachi Aamti (Spicy dal)
Katachi Aamti is a tangy and spicy curry made with the water from cooked chana dal, flavored with a blend of spices and aromatics. It's a perfect match for Puran Poli, offering a balance of sweet and savory on the plate. Serve it hot for a complete, nutritious meal.

1 small bowl
For 4 people
Difficulty
Average
Taste
Extra Spicy
Health Benefits
High in Fiber: The chana dal provides plenty of dietary fiber, supporting healthy digestion.
Rich in Protein: Aamti is rich in protein, essential for muscle growth and repair.
Nutrient-Rich: The curry contains vitamins and minerals, including iron and potassium.
Antioxidant Properties: Coriander, sesame seeds, and other spices offer antioxidant benefits.
Supports Immune Health: The garlic and ginger in the dish can help boost immunity.
120 kcal
in 128g
Protein:
5g
Fats:
6g
Carbs:
14g
Cholesterol:
0mg
Sodium, Na:
300mg
Potassium, K:
280mg
A wholesome, flavorful, and aromatic dish, Katachi Aamti is a traditional Maharashtrian dal made with the leftover water from cooked chana dal. This tangy and spicy lentil curry is perfect to serve with puran poli, offering a delightful balance of sweet and savory flavors.
Ingredients
4
half cup Coriander seeds
1 teaspoon Sesame seeds
1 tablespoon Oil
1 piece Onion, Chopped
6 pieces Garlic Cloves
1 inch Ginger
2 tbsp Dry coconut
half cup Coriander leaves
quarter cup Water
3 tbsp Oil
1 teaspoon Mustard seeds
1 teaspoon Cumin seeds
quarter teaspoon Asafoetida
6 pieces Curry leaves
2 tbsp Kanda lasun masala or red chili powder
1 teaspoon Goda masala or garam masala
2 cups Chana dal water
1 cup Water
Salt as per taste
1 teaspoon Jaggery
quarter teaspoon Tamarind paste
Tips
Adjust spice levels according to preference.
Substitute garam masala with a blend of ground cinnamon, cloves, and cardamom if unavailable.
Directions
Dry roast coriander seeds and sesame seeds in a pan over medium flame. Grind into a fine powder using a mixer grinder.
Heat 1 tablespoon of oil in the same pan, add chopped onion, and sauté until golden brown.
Transfer to the mixer.To the mixer, add garlic, ginger, dry coconut, coriander, and a little water. Blend into a smooth paste.
In a Kadhai, heat 3 tablespoons of oil. Add mustard seeds, cumin seeds, hing, and curry leaves.Add the prepared paste and sauté until fragrant.
Stir in kanda lasun masala or red chili powder, and goda masala or garam masala. Cook until the oil separates.
Add cooked chana dal remaining water, 1 cup of water, salt, jaggery, and tamarind paste. Mix well and cook for about 8 minutes.
Serve hot with puranpoli.
Notes
Avoid if allergic to any of the ingredients listed.
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