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A tangy, sweet, and spicy thin curry from Maharashtra, made with the strained water from cooked chana dal. This flavorful amti is the perfect companion to Puran Poli or steamed rice.
For 4 servings
Cook the Dal and Extract the 'Kat'
Prepare the Coconut Spice Paste
Temper and Sauté
A tangy, sweet, and spicy thin curry from Maharashtra, made with the strained water from cooked chana dal. This flavorful amti is the perfect companion to Puran Poli or steamed rice.
This maharashtrian recipe takes 40 minutes to prepare and yields 4 servings. At 362.98 calories per serving with 11.96g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Simmer the Amti
Garnish and Serve
To make this recipe vegan, simply substitute the ghee with a neutral vegetable oil like sunflower or coconut oil.
For added nutrition, you can add a handful of drumstick pieces (moringa) or chopped spinach to the amti while it simmers.
While traditionally made with chana dal water, you can also make a similar amti using the strained water from cooked toor dal (pigeon peas) or masoor dal (red lentils).
The 'kat' or lentil stock is a good source of protein leached from the chana dal, making this dish beneficial for muscle repair and overall body function.
The tempering includes spices like cumin, asafoetida (hing), and ginger, which are well-known in Ayurveda for their digestive properties, helping to prevent bloating and indigestion.
Ingredients like turmeric (containing curcumin), ginger, and garlic possess potent anti-inflammatory compounds that can help reduce inflammation in the body.
The combination of garlic, ginger, and various spices provides essential vitamins and antioxidants that can help strengthen the immune system.
'Kat' refers to the strained, protein-rich water obtained after cooking lentils (in this case, chana dal). 'Amti' is the Marathi word for a thin, tangy, and soupy curry. So, Katachi Amti literally means a curry made from lentil stock.
Yes, Katachi Amti is quite healthy. The lentil water is rich in plant-based protein and nutrients. The spices used, such as turmeric, ginger, garlic, and asafoetida, have anti-inflammatory and digestive benefits. It is relatively low in fat, especially if made with minimal oil.
A single serving of Katachi Amti (approximately 1 cup or 265g) contains an estimated 190-220 calories. The calorie count can vary based on the amount of ghee, coconut, and jaggery used.
While Goda Masala provides the authentic Maharashtrian flavor, you can make a substitution in a pinch. Use half the amount of garam masala and add a pinch of cinnamon powder and a tiny piece of star anise. However, the taste will be different from the traditional version.
The leftover cooked chana dal is traditionally used to make the sweet filling ('Puran') for Puran Poli. You can also mash it and use it as a stuffing for parathas, or simply temper it with spices to make a simple dal side dish.
Absolutely! Katachi Amti stores well in the refrigerator for up to 3 days in an airtight container. The flavors often become more pronounced the next day. Reheat gently on the stovetop before serving.
This recipe goes great with these complete meals
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