Katachi Amti 


A special Maharashtrian Spicy Lentil recipe that will leave you drooling all over.Made with chana daal or whole gram lentil it’s a very popular food amongst Indians.Its a little heavy on the stomach so curry,asafoetida,coriander and cumin are added to balance the dish.A special variant of Indian hot spice called ghoda masala is used to flavour this dish and I have shared the description below on how to make it from scratch just in case you cannot find it in your local supermarket or store.


For Ghoda Masala

  • Coconut-1 teaspoon
  • Seasame Seeds-1 teaspoon
  • Dry Red Chilli-3
  • Coriander Seeds-40grams
  • Bay Leaf-1
  • Cinnamon-1 stick
  • Peppercorns-3
  • Cloves-3
  • Javetri-1 small piece

For Katachi Amti

  • Chana Daal-1/4 cup
  • Tomatoe-1
  • Coriander-1 teaspoon shredded
  • Curry Leaves-3 to 5
  • Tamarind-1/4 cup
  • Cumin-1 teaspoon
  • Turmeric-1 teaspoon
  • Turmeric-1 teaspoon
  • Asafoetida -1/4 teaspoon
  • Jaggery or Sugar-1 tablespoon
  • Salt- to taste
  • Pepper-1 teaspoon
  • Oil-2 tablespoon


  1. Start by soaking the chana daal for atleast 3 hours to overnight to make it easy to digest
  2. Boil it for 4 whistles and cook till it’s off pasty consistency
  3. Sieve the daal and the water from it will be the one we will use to make Amti along with a  couple of tablespoon the boiled minced daal for texture.
  4. For ghoda masala while the daal is getting boiled , dry roast and temper the spices and then grind into a rough consistency
  5. Take a pan and sauté the tomatoes along with the rest of the Ghosal masala and the clear daal soup
  6. Temper the daal with hot ghee mixed with curry leaves and mustard.

Serve hot with Indian bread if your choice, although Puran polo is the traditional way and can be made wth the residue of the daal the minced daal stuffed in a dough and cooked.

Hope you enjoyed reading, do try out the recipe and share your experiences in comments below.

Much Love