Katachi amti is a famous maharastrian curry which is prepared mostly in festivals like gudipadwa, ganapti, etc…
It is a spicy curry which is prepared using chana daal, which we use to make puran. The process also needs the water in which chana dal gets cooked.
To cook daal:
1/4 Cup chana daal
1 cup Water
Wash daal 2-3 times with plain water. In a pressure cooker take daal, water and cook on medium low heat upto 4 whistle. Let it cool and set aside.
½ Cup of cooked chana daal/ split Bengal gram
¼ cup freshly grounded curry paste
4-5 Curry leaves(optional)
1 Tbsp kala masala/ kale tikhat (I used homemade)
(1- 1 ½ Tsp red chilli powder
½ Tsp Garam masala)
2 -3 Tbsp oil
Pinch of asefoetida
salt as per taste
Water upto 3 Cup (including water reserved after cooking the daal daal)
coriander for garnishing
In pan heat oil add curry paste and curry leaves. Saute till masala leaves oil. Now add kala masala , asefoetida, give a stir.
Add cooked daal and the drained water which we reserved from the daal. Let it simmer on medium low heat till the oil separates at surface. We call it tarri. Garnish with Coriander leaves and serve hot with rice, puran poli.