Katachi Amti – Traditional Maharashtrian Amti Recipe

Last Updated on March 18, 2021 by Babita

Katachi Amti is a traditional sweet, tangy, savory, watery soup-like daal made with chana daal stock. Literal translation of katachi amti is; Kat means stock and amti means tangy, watery daal.

Katachi Amti is made as an accompaniment to puran poli and is made especially during Holi. Katachi Amti can also be eaten over rice.

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In most Maharashtrian households you will find some version of Katachi Amti being made. Of course, as with most Indian recipes, katachi amti also has different variations depending upon the region, local ingredients and flavors.

Some people use garam masala to spice up the amti, while others use goda masala. Some add grated coconut for texture, while others don’t. So the list goes on. I am making this recipe, which my mother-in-law has made for years.

This recipe is so easy to make that you don’t need any step-by-step picture. HoweverI have included a video in the recipe card, you can refer to that if you wish.

How to Make Kat – Chana Daal Stock

To make Kat or chana daal stock, soak channa daal for 4 to 5 hours. Pressure cook it with double the amount of water. Add turmeric for color. Cook it for 5 minutes or until you hear 2 whistles. Next, drain the daal and save up the stock. You can check out my YouTube video for puran poli to see how this is done.

Ingredients for Katachi Amti

• 3 cups of chana daal stock
• 1 tsp chili powder
• 2 tsp goda masala
• a pinch of asafeotida (hing)
• 3 tbsp of tamarind water
• 2 tbsp chopped jaggery (optional)

Explanation of some of the Ingredients

Chana Daal Stock: For this recipe, we need channa daal stock. You can see how to make it above. This stock is considered to have healthy and nutritious value and that is the reason it is not discarded out.

Goda Masala: is a dark spice powder and a combination of around 13 spices. It also has some dry coconut in it. Some people substitute garam masala for goda masala. I would not recommend it. Goda masala has it’s only unique flavor and aroma. It is easily available in Indian stores and also Amazon online.

Asafeotida or Hing: is the dried latex (gum oleoresin) extracted from the rhizome of several species of Ferula perennial herbs (Wiki). It adds a unique flavor and Indians believe it also helps in preventing gas and acidity. That is one of the reasons it is added to lentils. A pinch of hing is more than enough. You can find it in Indian stores and Amazon.

Jaggery: is an unrefined product extracted from cooking sugar cane juice. You can easily recognize jaggery due to its golden brown or dark brown color. I like to use Kolhapuri jaggery and you can find those in Indian stores and Amazon. If you are serving katachi amti with puran poli, then don’t use jaggery, as puran poli is already sweet. However, if you are serving this amti over rice, you can add jaggery for some sweetness. It is an optional ingredient.

Instructions to Prep for Amti

In a mixing bowl, add the stock. Next, add chili powder, goda masala, tamarind water, hing, salt, turmeric and mix well. Set aside.

Ingredients for Tempering the Amti

• 2 tbsp oil
• 1/2 mustard seeds
• 4 cloves of crushed garlic
• 1/2 tsp cumin seeds
• 2 tbsp coriander leaves for garnishing

Instructions to Temper Katachi Amti (See Video in Recipe Card)

In a small stock pot heat oil. Add mustard seeds and once they splutter, add garlic. Saute the garlic until it is lightly brown and then add cumin seeds. Next, add the gradually add the amti to the stock pot. Allow it to cook until it comes to a boil. Lower the heat and cook for another minutes. Take off heat. Garnish it with coriander leaves and serve with some warm puran poli.