katachi amti

INGREDIENTS:
•strained stock/broth from cooking about 1 cup chana dal/bengal gram + 3 cups water
•½ cup water or more to be added, if required
•reserve about 2 tbsp of the cooked dal
•1 small tomato, chopped
•½ tsp mustard seeds/rai
•½ tsp cumin seeds/jeera
•5 to 6 curry leaves/kadi patta
•2 pinches of asafoetida/hing
•1 tsp kashmiri chilli powder
•1 tsp goda masala or ½ tsp garam masala
•1 tbsp chopped coriander leaves
•¼ tsp turmeric powder/haldi
•2 tsp oil
•1 to 2 tsp fresh coconut or desiccated coconut (optional)
•salt as required
INSTRUCTIONS:
1.rinse the chana dal first very well in water. i didn't soaked the chana dal but you can also soak the chana dal for 30 minutes to one hour and then drain the water.
2.in a pressure cooker, cook the chana dal for 6 to 7 whistles. if you soak the chana dal, the cooking time will be reduced. once the pressure settles down on its own, strain the cooked dal. the dal has to be strained well.
3.use the the stock to make the katachi amti. also reserve about 2 tbsp of the cooked chana dal. the remaining chana dal can be used to make the puran poli stuffing.
4.in a pan heat oil. first crackle the mustard seeds.
5.then add the cumin seeds and saute till they change color and are fragrant.
6.then add the curry leaves, turmeric powder, chilli powder and asafoetida.
7.stir and add chopped tomatoes. saute till the tomatoes soften.
8.add the 2 tbsp chana dal and the stock. you can add more water if required.
9.season with salt, chopped coriander leaves and add the goda masala.
10.stir well and let the katachi amti come to a boil. if adding coconut, then you can add now.
11.lower the flame and then simmer amti for some minutes, about 5 to 7 minutes.
12.serve katachi amti with puran poli or steamed rice.