🇮🇳 Indian Vegetarian

Maharashtrian Katachi Amti

Name: Maharashtrian Katachi Amti
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1/2 tsp Garam Masala; to taste Salt; 1, finely chopped Onion; 2, chopped Tomato; 1-2, slit Green Chili; 1 tsp Cumin Seeds; 2 tbsp Ghee; 1/2 tsp Turmeric Powder; 1 tsp Mustard Seeds; 1 cup, rinsed Yellow Lentils (Toor Dal); 3/4 cup, grated Jaggery; 6-8 pieces Kokum

🇮🇳 Indian

Thin tangy amti from soaked dal water, kokum-soured and jaggery-sweet. Comfort at a simmer — soft, turmeric-gold and ghee-slicked. Perfect with jeera rice and papad on the side.

Prep 15 min Cook 28 min Serves 4 Easy

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1/2 tsp
Saltto taste
Onion1, finely chopped
Tomato2, chopped
Green Chili1-2, slit
Cumin Seeds1 tsp
Ghee2 tbsp
Turmeric Powder1/2 tsp
Mustard Seeds1 tsp
Yellow Lentils (Toor Dal)1 cup, rinsed
Jaggery3/4 cup, grated
Kokum6-8 pieces

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Cook the yellow lentils (toor dal) in a generous amount of water with turmeric and salt, skimming the foam, until each grain surrenders.
2
Mash the dal lightly against the side of the pot; leave some texture.
3
Heat ghee in a small pan and crackle cumin with a pinch of asafoetida; add the onions and fry till golden.
4
Fry tomato with the kokum until it collapses into the fat, then pour the whole thing over the simmering dal.
5
Finish with a second tiny tadka — ghee, red chili powder, poured sizzling over the top — and a shower of cilantro.

Chef's tip

Salt the dal after it softens — early salt can keep the skins tough.

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Watch how it's made

Video: चवदार कटाची आमटी | Maharashtrian Katachi Aamti | Easy Amti Recipe | MadhurasRecipe | Ep - 420 · on YouTube