--- title: "Katachi Amti Recipe" url: https://www.whiskaffair.com/katachi-amti-2/ date: 2025-09-16 modified: 2025-09-16 lang: en author: "Neha Mathur" description: "Katachi Amti is a tangy and spicy Maharashtrian dal prepared with chana dal (Bengal gram), dry coconut, tamarind pulp, jaggery, and a few spices. This thin-tempered dal is popularly served with puran poli. Make it using my easy recipe." categories: - "Dal" - "Gudi Padwa" - "Indian Vegan" - "Maharashtrian" image: https://www.whiskaffair.com/wp-content/uploads/2016/08/Katachi-Amti-2-3.jpg word_count: 1436 --- # Katachi Amti Recipe **Katachi Amti **is a tangy and spicy Maharashtrian dal prepared with chana dal (Bengal gram), dry coconut, tamarind pulp, jaggery, and a few spices. This thin-tempered dal is popularly served with [puran poli](https://www.whiskaffair.com/puran-poli/). Make it using my easy recipe. Here are a few more Maharashtrian recipes you can try at home: [Maharashtrian Masale Bhat](https://www.whiskaffair.com/maharashtrian-masale-bhaat-recipe/), [Green Chilli Thecha](https://www.whiskaffair.com/thecha-recipe/), [Taak](https://www.whiskaffair.com/taak-recipe/), and [Kolhapuri Egg Curry](https://www.whiskaffair.com/kolhapuri-anda-rassa-egg-curry/). ![Katachi Amti served in a bowl.](https://www.whiskaffair.com/wp-content/uploads/2016/08/Katachi-Amti-2-1-1200x1800.jpg) ## About Katachi Amti **Katachi Amti** is a thin Maharashtrian lentil recipe prepared with chana dal, jaggery, tamarind, and freshly ground coconut paste. It is tangy, spicy, slightly sweet, and bursting with incredible flavors. **Traditionally**, leftover water from cooking the chana dal for puran poli is used to make katachi amti, whereas cooked chana dal is used to make puran poli stuffing. This Katachi amti recipe can also be made if you cook** chana dal **to make chana dal kababs, chana dal sundal, chana dal paratha, or faree. I also make it whenever I cook chana dal to make the stuffing for my [Aloo Tikki ](https://www.whiskaffair.com/aloo-tikki-recipe/)recipe. It is served with puran poli, especially during **Maharashtrian festivals** such as Ganesh Chaturthi and Gudi Padwa. You can also serve it with plain steamed rice for a comforting weekday meal. I cooked the dal in my **3-quart instant pot** (or 3-liter pressure cooker). To scale the recipe, use a 6-quart Instant Pot (or a 5-6 liter pressure cooker). The cooking time will remain the same. ## Ingredients ### For The Dal Water To make the dal water, you will need chana dal (Bengal Gram), water, salt, tamarind pulp, gud (jaggery), and cilantro (fresh coriander leaves). ### For The Ground Paste A freshly ground paste is made with dry coconut, white sesame seeds (til), cinnamon (dalchini), green cardamoms (hari elaichi), cloves (laung), and black peppercorns (kali mirch). You can replace dry coconut with fresh coconut, too. ### For The Tempering To temper the amti, you will need vegetable oil, brown mustard seeds, cumin seeds, curry leaves, asafetida (hing), turmeric powder, and Kashmiri red chili powder. Avoid adding asafetida (hing) to make it gluten-free. You can also add onions in tempering to make the Katachi amti more flavorful. Add a little garam masala to spice it up further. ## How To Make Katachi Amti ### Cook The Dal Wash 1 cup chana dal with water 2-3 times and soak it in 4-5 cups of water for 30 minutes. ![Soaked chana dal.](https://www.whiskaffair.com/wp-content/uploads/2021/03/Puran-Poli-Step-1.jpg) Once the dal is soaked, drain the water and add the soaked dal to an instant pot. Add 3 cups of water and close the lid of the Instant Pot. ![Dal and water added to instant pot.](https://www.whiskaffair.com/wp-content/uploads/2021/03/Puran-Poli-Step-2.jpg) ![Lid closed.](https://www.whiskaffair.com/wp-content/uploads/2021/03/Puran-Poli-Step-3.jpg) Press PRESSURE COOK and set the timer to 15 minutes on high pressure. Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid of the Instant Pot. ![Mashing the dal between fingers.](https://www.whiskaffair.com/wp-content/uploads/2021/03/Puran-Poli-Step-5.jpg) Strain the cooked dal using a fine-mesh strainer and reserve the strained stock to make katachi amti. Use the cooked dal to make Puran Poli. You can add a tbsp of mashed cooked dal to the stock to give some body to the amti. ![Dal water in a bowl.](https://www.whiskaffair.com/wp-content/uploads/2016/08/Katachi-Amti-Step-5.jpg) ![Dal strained in a fine mesh strainer.](https://www.whiskaffair.com/wp-content/uploads/2021/03/Puran-Poli-Ingredients-Step-2-6.jpg) **Note** - To cook the dal in a traditional pressure cooker, cook on high heat for one whistle, then reduce the heat to low and cook for another 15 minutes. ### Make The Ground Paste Add the following ingredients to a pan and dry roast on medium heat until nicely browned, stirring continuously. - 1 tbsp grated dry coconut - 1 tsp white sesame seeds - 1-inch piece of cinnamon stick - 2 whole green cardamoms - 2-3 cloves - 2-3 black peppercorns ![Ingredients added to make paste added to a pan.](https://www.whiskaffair.com/wp-content/uploads/2016/08/Katachi-Amti-Step-1.jpg) ![Roasted ingredients in the pan.](https://www.whiskaffair.com/wp-content/uploads/2016/08/Katachi-Amti-Step-2.jpg) Remove the pan from the heat and let the roasted ingredients cool slightly. Add the roasted ingredients to a blender jar along with 1/4 cup of water and blend to make a smooth paste. ![Roasted ingredients added to a blender along with water.](https://www.whiskaffair.com/wp-content/uploads/2016/08/Katachi-Amti-Step-3.jpg) ![Smooth paste made.](https://www.whiskaffair.com/wp-content/uploads/2016/08/Katachi-Amti-Step-4.jpg) ### Make The Amti Add the chana dal stock and the ground masala paste to a pan and bring to a boil over medium-high heat, stirring frequently. ![Dal water and ground paste added to a pan.](https://www.whiskaffair.com/wp-content/uploads/2016/08/Katachi-Amti-Step-6.jpg) Add the following ingredients and mix well. - 2 tsp tamarind pulp - 2 tsp grated jaggery - 1 tsp salt - 1/2 tsp Kashmiri red chili powder - 1/2 tsp turmeric powder ![Tamarind pulp, jaggery, salt, turmeric powderband chilli powder added to the pan.](https://www.whiskaffair.com/wp-content/uploads/2016/08/Katachi-Amti-Step-7.jpg) Reduce the heat to low and cook for 5-6 minutes, stirring a few times. Add a little water if you like thinner amti, and bring it to a boil once. ![Cooked amti.](https://www.whiskaffair.com/wp-content/uploads/2016/08/Katachi-Amti-Step-8.jpg) ### Temper The Amti Heat 1 tbsp oil in a pan over medium-high heat. ![Oil heating in a pan.](https://www.whiskaffair.com/wp-content/uploads/2016/08/Katachi-Amti-Step-9.jpg) Once the oil is hot, add the following ingredients and let them crackle for 4-5 seconds. - 1/2 tsp brown mustard seeds - 1/2 tsp cumin seeds - 10-12 curry leaves - 1/4 tsp asafetida ![Mustard seeds, cumin seeds, curry leaves anf asafetida added to the pan.](https://www.whiskaffair.com/wp-content/uploads/2016/08/Katachi-Amti-Step-10.jpg) ![Crackled tempering.](https://www.whiskaffair.com/wp-content/uploads/2016/08/Katachi-Amti-Step-11.jpg) Pour the tempering over the amti and mix well. ![Tempering poured over Katachi Amti.](https://www.whiskaffair.com/wp-content/uploads/2016/08/Katachi-Amti-Step-12.jpg) Garnish with chopped cilantro and serve hot with Puran Poli or Steamed Rice. ![Ready Katachi Amti garnished with cilantro.](https://www.whiskaffair.com/wp-content/uploads/2016/08/Katachi-Amti-Step-13.jpg) ## Frequently Asked Question **How do I make katachi amti using goda masala and tomatoes?** There is another version of this amti that is spiced with goda masala, and the tang comes from tomatoes and not tamarind paste. Here is the recipe. Cook the chana dal as mentioned in the main recipe. Heat 1 tbsp oil in a pan over medium-high heat. Once the oil is hot, add 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, and 1/4 tsp asafetida, and let them crackle for 4-5 seconds. Now add 5-6 whole curry leaves, 1/4 tsp turmeric powder, and 1 tsp Kashmiri red chili powder, and saute for 10-12 seconds. Add 1/4 cup of finely chopped tomatoes and saute for 2-3 minutes until the tomatoes are mushy. Add 2 tbsp of cooked chana dal and the reserved stock of chana dal, and mix well. Stir in 1 tsp salt, 1 tbsp chopped cilantro, and 1 tsp goda masala. Reduce the heat to low and cook the amti for 8-10 minutes. ## You Might Also Like [![This Raw Mango Dal is a delicious North Indian-style lentil dish made using green raw mangoes, lentils, and a few spices. It is made especially in summer when mangoes are in season. Serve it with rice or chapati for a hearty meal (vegetarian).](https://www.whiskaffair.com/wp-content/uploads/2019/04/Green-Mango-Dal-2-3-600x800.jpg)](https://www.whiskaffair.com/raw-mango-dal-recipe/)Dal ### Raw Mango Dal Recipe [![A bowl of Malwa Dal garnished with fried onions and spices, placed on a wooden board with sliced lime, green chilies, and fresh herbs around it.](https://www.whiskaffair.com/wp-content/uploads/2016/08/Malwa-Dal-2-3-600x800.jpg)](https://www.whiskaffair.com/malwa-dal/)Dal ### Malwa Dal Recipe [![Rich, creamy, buttery, and smoky, Dal Makhani is a very popular North Indian lentil dish made using black lentils, lots of butter, and mild spices. Serve it with naan or jeera rice for an unforgettable meal!](https://www.whiskaffair.com/wp-content/uploads/2020/10/Dal-Makhani-2-3-600x800.jpg)](https://www.whiskaffair.com/restaurant-style-dal-makhani-recipe/)Dal ### Dal Makhani Recipe [![Shahi Dal is a rich and creamy Indian lentil dish made using a combination of lentils tempered with a sizzling temper. Serve it with naan or jeera rice for a special meal (vegetarian).](https://www.whiskaffair.com/wp-content/uploads/2021/02/Shahi-Dal-2-3-600x800.jpg)](https://www.whiskaffair.com/shahi-dal-recipe/)Dal ### Shahi Dal Recipe ![Katachi Amti is tangy and spicy Maharashtrian dal prepared with chana dal (Bengal gram), dry coconut, tamarind pulp, jaggery, and a few spices. This thin tempered dal is popularly served with puran poli (vegan).](https://www.whiskaffair.com/wp-content/uploads/2016/08/Katachi-Amti-2-3-150x150.jpg) [ Print Recipe](https://www.whiskaffair.com/wprm_print/katachi-amti-recipe) - 5 from 3 votes ## Katachi Amti Recipe **Katachi Amti **is tangy and spicy Maharashtrian dal prepared with chana dal (Bengal gram), dry coconut, tamarind pulp, jaggery, and a few spices. This thin tempered dal is popularly served with puran poli. Prep Time10 minutes minsCook Time45 minutes minsSoaking Time30 minutes minsTotal Time1 hour hr 25 minutes mins Course: Main CourseCuisine: IndianDiet: Vegan, Vegetarian Servings: 4 people Calories: 189kcal Author: [Neha Mathur](https://www.whiskaffair.com/about-me/) ### Ingredients #### To Cook The Dal 1 cup chana dal (Bengal gram)- 3 cups water #### To Make A Paste - 1 tablespoon grated dry coconut - 1 teaspoon white sesame seeds (til)- 1 inch piece of cinnamon stick (dalchini)- 2 whole green cardamoms (hari elaichi)- 2-3 cloves (laung)- 2-3 whole black peppercorns (kali mirch) #### For The Curry - 2 teaspoons tamarind paste - 2 teaspoons grated jaggery (gud)- 1 teaspoon salt- ½ teaspoon Kashmiri red chili powder - ½ teaspoon turmeric powder- 2 tablespoons chopped cilantro (fresh coriander leaves) #### For Tempering - 1 tablespoon oil - ½ teaspoon brown mustard seeds- ½ teaspoon cumin seeds - 10-12 curry leaves - ¼ teaspoon asafetida (hing) skip for gluten-free recipeUS Customary - Metric ### Instructions #### Cook The Dal - Wash the dal with water 2-3 times and soak it in 4-5 cups of water for 30 minutes.- Once the dal is soaked, drain the water and add the soaked dal to an instant pot.- Add 3 cups of water and close the lid of the instant pot.- Press PRESSURE COOK and set the timer to 15 minutes on high pressure.- Once the timer goes off, let the pressure release naturally for 10 minutes.- Release the remaining pressure manually and open the lid of the instant pot.- Strain the cooked dal using a fine-mesh strainer and reserve the water for making katachi amti. Use the cooked dal to make Puran Poli. You can add a tbsp of mashed cooked dal to the stock to give some body to the amti.- **Note** – To cook the dal in a traditional pressure cooker, cook on high heat for one whistle, then reduce the heat to low and cook for another 15 minutes. #### Make The Ground Paste - Add dry coconut, sesame seeds, cinnamon stick, green cardamoms, cloves, and black peppercorns to a pan and dry roast on medium heat until nicely browned, stirring continuously.- Remove the pan from the heat and let the roasted ingredients cool slightly.- Add the roasted ingredients to a blender jar along with ¼ cup water and blend to make a smooth paste. #### Make The Amti - Add the dal water and the ground paste to a pan and bring to a boil over medium-high heat, stirring frequently.- Add tamarind pulp, jaggery, salt, Kashmiri red chili powder, and turmeric powder, and mix well.- Reduce the heat to low and cook for 5-6 minutes. Stir at regular intervals.- Add some water fi you like thinner amti and bring it to a boil once. #### Temper The Amti - Heat oil in a pan over medium-high heat.- Once the oil is hot, add mustard seeds, cumin seeds, curry leaves, and asafetida, and let them crackle for 4-5 seconds.- Pour the tempering over the amti and mix well.- Garnish with chopped cilantro and serve hot with Puran Poli or Steamed Rice. ### Video ### Notes You can also add onions to the tempering to make the amti more flavorful. I cooked the dal in my 3-quart instant pot (or 3-liter pressure cooker). If you want to scale the recipe, use a 6-quart instant pot (or a 5 to 6 liter pressure cooker). The cooking time will remain the same. ### Nutrition Calories: 189kcal | Carbohydrates: 27g | Protein: 9g | Fat: 4g | Saturated Fat: 3g | Sodium: 17mg | Potassium: 376mg | Fiber: 11g | Sugar: 4g | Vitamin A: 120IU | Vitamin C: 51.8mg | Calcium: 49mg | Iron: 3.3mg