KATACHI AMTI(DAL CURRY)TASTE OF MAHARASHTRA

0

KATACHI AMTI((DAL CURRY)


KATACHI AMTI (DAL CURRY)is a spicy thin curry prepared with lentil stock left after the preparation of PURAN. To make this easy curry the leftover dal stock is given a tempering of a few aromatics. This spicy curry goes best with sweetened PURAN POLI. You feel the balance of flavours when you have these two dishes together. The two famous delicacies from Maharashtra compliment each other so well. You can adjust the consistency of Katachi Amti according to your choice. A few spoonfuls of boiled and mashed dal can be added to give it the body. Tomatoes can be added to make it slightly thick and tangy. I have not added them keeping the curry very basic and authentic

Prep time – 15 min
Cook time – 7-8 min
Cuisine – Maharashtra
Course – Main
Author – Bharti Dhawan

INGREDIENTS REQUIRED

•  Leftover chana dal stock – 2-3 cups
•  Oil/ghee – 1 tbsp
•  Cumin/jeera – 1 tsp
•  Mustard seeds/rai – 1 tap
•  Whole red chillies – 1-2 nos
•  Aseafotida/hing – 1 tsp
•  Cloves/loung/lavang – 2-3
•  Salt – To taste
•  Red chilly powder – 1 tap
•  Turmeric/haldi – 1 tsp
•  Curry leaves – 1 spring

DIRECTION

1-  Heat oil or ghee in a pan and add mustard seeds followed by jeera and whole red chilly

2-  Add hing, lavang and curry leaves. Allow them to splatter. Add the powdered spices and cook for a while

3-  Add dal stock and allow to boil for a few minutes. Add a few spoons of cooked and mashed dal if you had kept while making Puran


5-  Serve the yummy DAL CURRY(KATACHI AMTI) with PURAN POLI

SOME MORE UNIQUE DAL RECIPES

DAL PESHAWARI/URAD KI SOOKHI DAL

SMOKY DAL MAKHNI /DHUNGAR VALI MAH RAJMA DAL

GREEN MOONG SABUT WITH NUTS TADKA

MOONG-MASOOR KI DAL