Katachi Amti(cooked chana daal gravy)

Name: Katachi Amti(cooked chana daal gravy)
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup Cooked chana daal water; 1 onion; 1/4 cup dry coconut; 4 garlic pods; 2 red chilies; 1 tbs vegetable oil; 1 tbs chillie powder; 1/2 tbs turmeric powder; Salt as per taste; Garam masala

Bhagyashree Manjre @cook_18597806

Secunderabad

Maharashtrian Traditional recipe usually made with puran poli and served with rice papad and kuradai.

Bhagyashree Manjre @cook_18597806

Secunderabad

Maharashtrian Traditional recipe usually made with puran poli and served with rice papad and kuradai.

Saved

Ingredients

30 minutes

2 servings

1 cupCooked chana daal water
Masala
1onion
1/4 cupdry coconut
4garlic pods
2red chilies
1 tbsvegetable oil
Dry spices
1 tbschillie powder
1/2 tbsturmeric powder
Salt as per taste
Garam masala

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Steps

30 minutes

1

Wash chana daal and take 4 whistles in cooker and let it cool. Tip: usually after cooking puran poli daal stain chana daal and leftover water is used for this curry.
2

For masala: Keep a pan on medium flame add 1tbs oil, add chopped onion, coconut snd red chilies roadt till it turns nice brown in colour. Once it is done switch off the flame and let it cool. Grind it to coarse powder.
3

For gravy: keep a pan on medium flame add oil, add mustard and jeera seeds and let it cracker. Add masala powder and dry spices immediately add daal water and give a nice boil. Amti is ready to eat with papad, rice or chapati.