Katachi Amti is thin tangy Dal cooked from Chana dal (Split Bengal gram Dal) stock and one of the popular side dish from Maharashtra. This is traditional and authentic style of cooking the dish. This dish always pairs up with puran poli and can be occasionally served with rice. This is generally made during festive seasons or occassions

Being born and brought up in Mumbai, generally had Katachi amti with puran poli during festivals with my friends. Do let me know once you try it out 🙂

Preparation time: 60 mins Cooking time: 15 mins Total time: 75 mins

Servings: 3


  • 3/4 cup chana dal (Split Bengal gram dal)
  • 3 cups water
  • 1 small tomato finely chopped
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 4 tbsp chopped coriander leaves
  • 1.5-2 teaspoon Goda masala
  • 1/4 teaspoon Hing /Asafoetida
  • 1 sprig curry leaves
  • 1/4 teaspoon turmeric
  • 2 tbsp oil
  • 1 teaspoon red chilli powder – adjust
  • 1-2 teaspoon desiccated coconut or grated coconut – optional
  • Salt to taste

Steps to cook

  • Add chana dal with water in pressure cooker. It’s best to soak dal 1 hour earlier to reduce the time of cooking, I have soaked the dal, you can skip soaking if required
  • Pressure cook Chana Dal for 6-7 whistles or until done
  • Strain the liquid of chana dal
  • It’s the Stock which we will be using to make the amti. You can use chana dal to make Puran poli or any other filling
  • We will need 2 tbsp of cooked chana dal for amti, add it in a bowl and keep it aside, rest as mentioned earlier can be used to make puran poli
  • Heat oil in a pan and add mustard seeds. Allow the seeds to splutter
  • Add cumin seeds and allow it to splutter
  • Add hing, turmeric, red chili powder and curry leaves. Mix well for few seconds without burning spices
  • Add tomatoes and cook until it softens completely, this is essential as we do not want to have raw taste of tomatoes in the curry
  • Now add 2 tbsp reserved chana dal with Goda masala. Do not skip this masala as this is what brings in flavour for the curry. You can substitute it with half quantity of garam masala incase you don’t have it but Garam masala will change the flavour of Amti. Goda masala is essential for the curry
  • Mix well for few seconds. Now add Chana Dal stock to pan and mix well. You can add additional 1/2 cup water if required, I have skipped it
  • Add salt and 2 tbsp chopped coriander leaves. Mix well
  • Bring curry to boil
  • Add dessicated coconut to curry and mix well
  • Simmer and cook for 6-7 minutes. Switch off. Cover and rest for 20 minutes to allow flavours to set in
  • Garnish with coriander leaves.Serve hot with rice or poli
Posted by:Rekha Unni

Humble quirky soul embarking on beautiful journey of love called Life. Cooking is one of my favorite hobbies and I love experimenting with different types of foods. it's the love of cooking for my family which has made this hobby as one of my passions

One thought on “Katachi Amti – Authentic Maharashtrian style

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.