Katachi Amti
1/4 cup Chana dal
Fresh ground Masala
1 tbsp grated dried coconut,
1/2 tsp cumin seeds
2 Black pepper corn
2 Cloves
1 small bay leaf and
1 cm Cinnamon piece
For tempering:
2 tsp oil,
2 pinch mustard seeds,
1/2 tsp cumin seeds,
pinch of asafoetida,
1/4 tsp turmeric powder,
1/2 tsp
red chili powder, 4 curry leaves
1 tsp Tamarind pulp
1 tbsp jaggery
1 tsp ghee
1 tbsp fresh grated coconut
2 tbsp finely chopped cilantro
salt to taste
Method
1) Pressure cook chana dal upto 3 to 4 whistles. Dal should be cooked completely.
2) Roast the following items separately over low heat for 1 minute each: Dry coconut, cumin seeds, black peppercorn, cloves, cinnamon, and bay leaf. Ground it to fine powder.
3) Whisk cooked chana dal. Heat a heavy bottom saucepan (deep skillet). Add oil and two three mustard seeds. Once mustard seeds crackle, add remaining mustard seeds, cumin seeds, asafoetida, turmeric powder, red chili powder, and curry leaves. Add whisked dal and some water.
4) Let the Amti boil. Once it starts boiling, add 2 tsp of freshly ground masala and . Give a quick stir and
add tamarind pulp and jaggery. Also add salt to taste. This amti should have thin consistency, so add water accordingly.
5) After two minutes, taste the Amti. Add remaining ground masala if needed.
6) Add fresh coconut and cilantro, simmer for two minutes. It is an accompaniment with Pooranpoli. However, it tastes amazing with hot white rice and puran poli too.
notes:
1) In Maharashtrian families, this Amti (dal) is generally
prepared with . When you cook Chana dal for
, add little extra water in pressure cooker. Once dal
is cooked, drain and reserve the water. If the reserved water
is 1 cup, keep 1/2 cup cooked dal aside for making Katachi
Amti. Follow the above recipe from step no. 2
2) Freshly ground Masala gives amazing taste to this amti.
However, if you don't have time to make it, double the amount
of Goda masala.
3) Many people use another method to make Katachi Amti.
Whisk the chana dal, add water and adjust the consistency.
Add salt, jaggery, tamarind pulp, freshly ground spices,
and fresh coconut. Bring it to boil. Heat a small pan,
add oil and make tempering same as step 3, and pour it over
boiling Amti. Boil for few minutes.
4) Some people like to add Onion to this Amti. Chop 1 small
onion finely. Add it into tempering, saute until translucent and
then add whisked dal.
1/4 cup Chana dal
Fresh ground Masala
1 tbsp grated dried coconut,
1/2 tsp cumin seeds
2 Black pepper corn
2 Cloves
1 small bay leaf and
1 cm Cinnamon piece
For tempering:
2 tsp oil,
2 pinch mustard seeds,
1/2 tsp cumin seeds,
pinch of asafoetida,
1/4 tsp turmeric powder,
1/2 tsp
red chili powder, 4 curry leaves
1 tsp Tamarind pulp
1 tbsp jaggery
1 tsp ghee
1 tbsp fresh grated coconut
2 tbsp finely chopped cilantro
salt to taste
Method
1) Pressure cook chana dal upto 3 to 4 whistles. Dal should be cooked completely.
2) Roast the following items separately over low heat for 1 minute each: Dry coconut, cumin seeds, black peppercorn, cloves, cinnamon, and bay leaf. Ground it to fine powder.
3) Whisk cooked chana dal. Heat a heavy bottom saucepan (deep skillet). Add oil and two three mustard seeds. Once mustard seeds crackle, add remaining mustard seeds, cumin seeds, asafoetida, turmeric powder, red chili powder, and curry leaves. Add whisked dal and some water.
4) Let the Amti boil. Once it starts boiling, add 2 tsp of freshly ground masala and . Give a quick stir and
add tamarind pulp and jaggery. Also add salt to taste. This amti should have thin consistency, so add water accordingly.
5) After two minutes, taste the Amti. Add remaining ground masala if needed.
6) Add fresh coconut and cilantro, simmer for two minutes. It is an accompaniment with Pooranpoli. However, it tastes amazing with hot white rice and puran poli too.
notes:
1) In Maharashtrian families, this Amti (dal) is generally
prepared with . When you cook Chana dal for
, add little extra water in pressure cooker. Once dal
is cooked, drain and reserve the water. If the reserved water
is 1 cup, keep 1/2 cup cooked dal aside for making Katachi
Amti. Follow the above recipe from step no. 2
2) Freshly ground Masala gives amazing taste to this amti.
However, if you don't have time to make it, double the amount
of Goda masala.
3) Many people use another method to make Katachi Amti.
Whisk the chana dal, add water and adjust the consistency.
Add salt, jaggery, tamarind pulp, freshly ground spices,
and fresh coconut. Bring it to boil. Heat a small pan,
add oil and make tempering same as step 3, and pour it over
boiling Amti. Boil for few minutes.
4) Some people like to add Onion to this Amti. Chop 1 small
onion finely. Add it into tempering, saute until translucent and
then add whisked dal.
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