Katachi Amati (Yelavanachi Amati) ~ Maharashtrian Style Chana Dal

Katachi amti or Yelavanachi amati is a traditional Maharashtrian recipe which is usually served with puran poli. It is made using chana dal stock which is used to make puran poli. People like to deep purnpoli in katachi aamati but like to have hot katachi amati like soup or rassam. :|)

Ingredients:

• Chana dal stock- around 2 cups (see more in notes)
• Puran- 2 tbsp to ¼ cup (see more in notes)
• Frech coriander, finely chopped- 2 tbsp
• Grated dried coconut- 1 tbsp
• Cumin seeds- ½ tsp
• Coriander seeds- 1 tsp
• Black peppercorns- 3
• Cloves- 2
• Sesame seeds- ½ tsp
• Poppy seeds- ¼ tsp
• Cinnamon stick- one inch piece
• Bay leaf- 1 
• Mustard seeds- ½ tsp
• Asafoetida- ¼ tsp
• Turmeric powder- ½ tsp
• Red chilli powder- 1 tsp
• Goda masala- ½ tsp
• Oil- 2 tbsp
• Salt- to taste

Method:

• Roast the following items separately over low heat for few seconds each: Dry coconut, cumin seeds, black peppercorn, cloves, cinnamon, sesame seeds, and poppy seeds. Ground it to fine powder.
• Heat oil in a deep pan. Add mustard seeds and bay leaf. Once mustard seeds crackle, add asafoetida, turmeric powder, red chili powder. Saute for few seconds and immediately add dal stock.
• Add puran and give a nice stir.
• Now add freshly ground masala, goda masala and salt. Give a nice stir and mix well. This amti should have thin consistency, so add some water if required.
• Boil amti for about 7-8 minutes.
• Garnish with coriander, serve hot with a puranpoli.

Notes:

• See the recipe of Puranpoli. When the dal is cooked, drain out excess water with the help of strainer. This excess water is nothing but dal stock.
• Puran is already sweet so no need to add jagerry.
• If you like a sweet and sour taste, add 1 tsp of tamarind pulp.