• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Whisk Affair
  • Home
  • Recipe Index
  • Indian Recipes
  • Meal Type
    • Salads
    • Soups
    • Appetizers
    • Main Course
    • Desserts
  • My Cookbook
    • My E-Books
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Fasting Recipes
  • Eid Specials
  • Buy my Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Whisk Affair » Recipes » Dal & Curries » Dal » Maharashtrian Katachi Amti

    Published: Apr 27, 2022 | Last Updated On: Jan 15, 2023 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Maharashtrian Katachi Amti

    97 shares
    Jump to 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, can be easily made gluten-free).

    Here are a few more Maharashtrian recipes that you can try at home – Masale Bhat, Green Chilli Thecha, Taak, Misal Pav, Kolhapuri Egg Curry, Shankarpali, Shengdana Amti, Batata Vada, and Basundi.

    Katachi Amti served in a bowl.
    Jump to:
    • About Katachi Amti
    • Ingredients
    • How To Make Katachi Amti
    • Frequently Asked Questions
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    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, 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 are cooking 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 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.

    This recipe is vegan and can be easily made gluten-free. You can also double or triple the recipe.

    I cooked the dal in my 6-quart instant pot (or 3-liter pressure cooker). If you want to scale the recipe, then use an 8-quart instant pot (or a 5-liter pressure cooker). The time of pressure cooking 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, black mustard seeds, cumin seeds, curry leaves, asafetida (hing), turmeric powder, and Kashmiri red chilli 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.

    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.
    Lid closed.

    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.

    Strain the cooked dal using a fine-mesh strainer and reserve the strained stock for making katachi amti. Use the cooked dal to make Puran Poli.

    Dal water in a bowl.
    Strained dal.

    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

    • 1 tablespoon grated dry coconut
    • 1 teaspoon white sesame seeds
    • 1-inch piece of cinnamon stick
    • 2 whole green cardamoms
    • 2-3 cloves
    • 2-3 black peppercorns

    to a pan and dry roast on medium heat until nicely browned, stirring continuously.

    Ingredients added to make paste added to a pan.
    Roasted ingredients in the pan.

    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.

    Roasted ingredients added to a blender along with water.
    Smooth paste made.

    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.

    Add

    • 2 teaspoon tamarind pulp
    • 2 teaspoon grated jaggery
    • 1 teaspoon salt
    • ½ teaspoon Kashmiri red chili powder
    • ½ teaspoon turmeric powder

    and mix well.

    Tamarind pulp, jaggery, salt, turmeric powderband chilli powder added to the pan.

    Reduce the heat to low and cook for 5-6 minutes, stirring a few times in between.

    Add little water if you like thinner amti and bring it to a boil once.

    Cooked amti.

    Temper The Amti

    Heat 1 tablespoon vegetable oil in a pan over medium-high heat.

    Oil heating in a pan.

    Once the oil is hot, add ½ teaspoon mustard seeds, ½ teaspoon cumin seeds, 10-12 curry leaves, and ¼ teaspoon asafetida, and let them crackle for 4-5 seconds.

    Mustard seeds, cumin seeds, curry leaves anf asafetida added to the pan.
    Crackled tempering.

    Pour the tempering over the amti and mix well.

    Tempering poured over Katachi Amti.

    Garnish with chopped cilantro and serve hot with Puran Poli or Steamed Rice.

    Ready Katachi Amti garnished with cilantro.

    Frequently Asked Questions

    How to 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 tablespoon oil in a pan over medium-high heat.
    Once the oil is hot, add ½ teaspoon mustard seeds, ½ teaspoon cumin seeds, and ¼ teaspoon asafetida, and let them crackle for 4-5 seconds.
    Now add 5-6 whole curry leaves, ¼ teaspoon turmeric powder, and 1 teaspoon Kashmiri red chili powder and saute for 10-12 seconds.
    Add ¼ cup of finely chopped tomatoes and saute for 2-3 minutes until the tomatoes are mushy.
    Add 2 tablespoon of cooked chana dal and the reserved stock of chana dal and mix well.
    Stir in 1 teaspoon salt, 1 tablespoon chopped cilantro, and 1 teaspoon goda masala.
    Reduce the heat to low and cook the amti for 8-10 minutes.

    Serving Suggestions

    Maharashtrian Style Katachi Amti is traditionally served with sweet Puran Poli. It is quite popular during Maharashtrian festivals such as Gudi Padwa, Ganesh Chaturthi, etc.

    You can also serve katachi amti with steamed rice, jeera rice, or any lightly spiced pulao recipes.

    Storage Suggestions

    Katachi Amti can be stored for 3-4 days in an air-tight container in the refrigerator. Reheat in a pan or microwave until hot before serving.

    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).
      North Indian Style Raw Mango Dal
    • Malwa Dal is a light and delicious Indian lentil recipe popular in the Malwa region (some parts of Rajasthan and Madhya Pradesh) of India. Make it for your everyday meals using this easy recipe.
      Malwa Dal
    • 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!
      Dal Makhani
    • Shahi dal is a rich and creamy Indian lentil dish made using yellow pigeon peas tempered with a sizzling tempering. Serve it with naan or jeera rice for a special meal.
      Shahi Dal

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    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).

    Maharashtrian 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.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Diet: Vegan, Vegetarian
    Prep Time: 10 minutes
    Cook Time: 45 minutes
    Soaking Time: 30 minutes
    Total Time: 1 hour 25 minutes
    Servings: 4 people
    Calories: 189kcal
    Author: Neha Mathur

    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 vegetable oil
    • ½ teaspoon black mustard seeds
    • ½ teaspoon cumin seeds
    • 10-12 curry leaves
    • ¼ teaspoon asafetida (hing) (skip for gluten-free recipe)
    US Customary or Metric
    Prevent your screen from going dark

    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.
    • 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 vegetable 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.

    Notes

    You can also add onions in tempering to make the amti more flavorful.
    I cooked the dal in my 6-quart instant pot (or 3 liter pressure cooker). If you want to scale the recipe, then use an 8-quart instant pot (or a 5 liter pressure cooker). The time of pressure cooking 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
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
    Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!

    More Dal Recipes

    • Dal is a staple in most Indian households and this North Indian Home Style Toor Dal (Arhar Dal) along with steamed rice is my ultimate comfort food. Make it in a traditional pressure or an instant pot (vegetarian, can be easily made vegan and gluten-free).
      North Indian Home Style Toor Dal (Arhar Dal) + 6 Tadka Variations
    • This Homestyle Green Moong Dal (Chilka Mung Dal) is a simple everyday lentil recipe where green moong lentil is cooked and tempered with a garlic tadka (vegetarian, can be easily made gluten-free).
      Homestyle Green Moong Dal (Instant Pot & Stove Top)
    • Urdachi Dal (Maharashtrian Style Urad Dal) is a Maharashtrian lentil preparation prepared with black urad dal (vegetarian).
      Urdachi Dal (Maharashtrian Style Urad Dal)
    • Creamy, rich, and luscious, this Restaurant Style Dal Maharani is a version of the popular Indian lentil curry Dal Makhani. Make it using my easy recipe from scratch at home.
      Restaurant Style Dal Maharani

    Reader Interactions

    Comments

      Did you make this recipe? Let me know! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Vaijayanti Naik

      April 05, 2016 at 1:10 pm

      I use the puran that is made it gives more depth to the flavour.

      Reply

    Primary Sidebar

    Hey! Nice to meet you

    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

    Stay Connected

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    My Cookbook

    Neha's Cookbook Cover

    Click to Buy Now on Amazon

    Most Popular Recipes

    • Make this delicious restaurant-style Hibachi Fried Rice (Japanese Style Fried Rice) for a quick Asian-inspired meal. Serve it with Hibachi chicken and Yum Yum sauce and get transported to a Japanese Steakhouse.
      Best Hibachi Fried Rice (Japanese Style Fried Rice)
    • This oven-baked lemon garlic baked tilapia is super easy to make and comes together in under 20 minutes. It's low carb, gluten-free, keto-friendly, and very flavorful. Here is how to make it.
      Spicy Lemon Garlic Baked Tilapia
    • Creamy Garlic Parmesan sauce served in a bowl.
      Creamy Garlic Parmesan Sauce
    • Lemon tea served in cups.
      Lemon Tea
    • Light, hearty and delicious, Chicken Clear Soup is super easy to make at home. It is made using simple ingredients and comes together in under 30 minutes. This soul-soothing soup is gluten-free and low carb too.
      Chicken Clear Soup
    • Egg White Scramble is a healthy, fluffy, and delicious option for breakfast. Serve it with some toast and fruits and milk on the side. Here is how to make the best fluffy scrambled egg white recipe at home!
      Scrambled Egg Whites

    Best Fasting Recipes

    • Badam Panjiri (Almond Panjiri) is a North Indian sweet dish prepared with almond flour, ghee, powdered sugar, and nuts. It is a slight variation of the classic panjiri that is made using wholewheat flour. Make it using my easy recipe (vegetarian, gluten-free).
      Badam Panjiri
    • Roasted Makhana is an instant snack that can be served any time of the day whenever hunger strikes. Here is how to make these at home (vegetarian, gluten-free).
      Roasted Phool Makhana (5+ Flavors)
    • Badam Sharbat (Almond Sharbat) is a refreshing Indian beverage made using almonds, sugar, and saffron strands. Make it this summer to beat the heat!
      Badam Sharbat (Almond Sharbat)
    • Dates Milkshake (Khajoor Milkshake) is a delicious and nutritious drink that can be enjoyed by people of all ages. It is made with milk, seedless dates, and a few other healthy ingredients, and is a great way to get your daily dose of calcium and other essential nutrients.
      Dates Milkshake (Khajoor Milkshake)
    • Mango Basundi is a delicious twist on the classic Basundi recipe. Make this Indian sweet using fresh or frozen mangoes for a yummy treat.
      Mango Basundi
    • Pineapple Basundi is a delicious fruity twist on the classic basundi recipe. Serve it for festivals and special occasions. Here is how to make it.
      Pineapple Basundi

    Eid Specials

    • Sheer Khurma or Sheer Korma is a traditional Indian dessert that is a must-make for the festival of Eid. It is made by cooking fine vermicelli with ghee, milk, dates, and dry fruits. Saffron is added to it for a unique flavor.
      Sheer Khurma (Vermicelli Milk Dates Pudding)
    • Super crispy from the outside and juicy from the inside, these Homemade Fish Fingers are a breeze to make. You just can't go wrong with this delicious and easy recipe.
      Homemade Crispy Fish Fingers
    • Kesar Phirni or Firni is a traditional Kashmiri dessert that is made using milk and rice. This Mughlai sweet is a treat to eat and is very easy to make. Here is how to make it.
      Traditional Phirni Recipe (Firni, Indian Rice Pudding)
    • Shahi Tukda (Shahi Toast) is a Mughlai dessert made using deep-fried bread slices, reduced saffron flavored milk (rabdi), and sugar syrup. It is a perfect dessert for festivals and special occasions (vegetarian).
      Mughlai Shahi Tukda
    • Keema Kaleji is a mouth-watering combination of mutton mince and liver, that is hard to resist, especially if you have a special soft corner for mutton just like me. Serve it with crispy and flaky Laccha Parathas and your weekend lunch is sorted. Here is how to make it.
      Keema Kaleji (Mutton Mince And Liver Curry)
    • Motichoor Rolls is a delicious fusion dessert where crumbled motichoor ladoo (or boondi) is wrapped inside spring roll sheets and the rolls are deep fried until crispy. Try these this festive season (vegetarian).
      Motichoor Rolls

    Footer


    ^ back to top

    About

    About Neha

    Diwali E-Book

    My Cookbook

    Stay Connected

    Sign up! for emails and updates

    Contact Me

    Policies

    Privacy Policy

    Terms & Conditions

    Accessibility Policy

    Whiskaffair has been featured in leading media including the huffington post, bloomberg quint, buzz feed, your story and many more

    Copyright © 2022 WhiskAffair Food LLP