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 Kata Chi Amti (Gravied Bengal Gram) 
  • 4 cups Toovar dal
  • 3 tablespoons Tamarind pulp
  • 3 tablespoons Grated jaggery
  • 25 grams Grated coconut
  • 10-12 Curry leaves
  • 4 Garlic cloves
  • 5 pieces Cinnamon
  • 3 Bay leaves
  • 1 /2 teaspoons Red chilli powder
  • 1 teaspoon Goda masala
  • 1 teaspoon Cumin seeds
  • 2 tablespoons Oil
  • Water
  • Salt (As per taste)
Pressure cook the dal with twice the amount of water till tender. Strain and reserve the water.

Roast the cumin seeds and cocnut and grind to a coarse powder.

Add the tamarind pulp into the dal water and bring to a boil.

Heat oil in a pan and add the cinnamom, cloves and bay leaf. Saute for a few minutes. Add the curry leaves. Add 1 spoonful of the dal water to this and stir briskly. Stir in the salt, red chilli, and goda masala. Bring to a boil, then add the jaggery and boil again.

Add the remaining water, coconut-cumin seed powder. Mix, boil again, and serve.

Other Details
Serves: 10 Time: 30 mins.

Rating: Not rated yet.

Category: Main Course | State: Maharashtra | Submitted by: System


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