Katachi Amti, a culinary gem from the heart of Maharashtrian cuisine, is a testament to the resourcefulness and creativity of Indian cooking. This one-of-a-kind dish is crafted from the strained water left after cooking chana dal, transforming what might be considered a byproduct into a flavorful and aromatic curry.

This Recipe is free from :

• Wheat
• Peanuts
• tree nuts
• dairy
• casein
• soy
• egg
• sesame
• fish
• shellfish

Ingredients For Katachi Amti

1. Kat - Strained water after cooking Chana dal in it - 1 cup
2. Vegetable oil - 1 TBSP
3. Mohri / Mustard seeds - 1 Tsp
4. Hing powder / asafoetida powder - 1/4 Tsp
5. Bay leaf - 2
6. Cinnamon stick - 1-2
7. Curry Leaves - 4-5
8. Turmeric powder - 1 Tsp
9. Red chili powder - 1 Tsp
10. Goda Masala - 1 TBSP
11. Dry coconut and Jeera - coarsely grinded - 1 TBSP
12. Boiled drumsticks - optional - 4-5 pieces .
13. Tamarind juice - 1 Tsp
14. Jaggery - 1 Tbsp or puran - 2 TBSP
15. Salt to taste.
16. Cilantro for Garnishing.

Method -

1. To make Kat - Wash and soak chana dal in water for 4 hours. After 4 hours, put the chana dal in a pressure cooker and cook until 4 to 5 whistles. After dal is cooked, boiled strain out all the water from dal using strainer. The water that remains down is the Kat.
2. Heat a pot on medium heat. Once hot add Vegetable oil. Add mustard seeds and let them Splutter. Add hing powder. Add Bay leaves and cinnamon sticks . Saute for a minute.
3. Add kat to the pot. Add turmeric powder , red chili powder , goda masala , dry coconut and jeera , salt to taste. Mix well. Add the boiled drumsticks . Cover and cook for 5-7 minutes.
4. Add tamarind concentrate , jagger ( if you are making puran poli then add 2 TBSP puran instead ) . Mix well and get a nice boil.
5. Garnish with finicky chopped cilantro.