Kata Chi Amti (soup of spices and split chickpea)

'Amti' means liquid curry. 'Kat' is usually the liquid in which dal ( pulses) is cooked. This very liquid curry is spicy. This specific curry is made with water from cooked chana dal.

It is made in state of Maharashtra along with ‘Puran Poli’ or sweet roti. Puran poli is one of the main sweet dishes of West Indian cuisine. This curry is made of water in which chana dal is cooked for making puran the stuffing for roti (poli). If you are making puran poili then save the water in which you cooked dal and if you want to try it without puran poli here is how to make it. It makes perfect Curry for serving with sweet puran pilo. I personally like it more with plain white rice.

Spice mix

- Cumin seeds 1 teaspoon
- Dry coconut 2 teaspoons
- Dhana (coriander seeds) 1-2 teaspoons
- Black pepper corn 4-5
- Cloves 3-4
- Dalchini 1 pod

1. In pan add little oil and fry cumin, dhana and coconut
2. Grind all the spices listed under spice mix finely

Curry

- 1.2 cup chana dal (split chickpeas )
- Curry leaves 5-7
- Mustard seeds
- Garam masala 1 teaspoon
- 2 pinches of Hing (asafetida)
- Turmeric powder
- Spice mix
- Tamarind paste 2 tablespoon
- Jaggery 1 small piece
- Oil 2 tablespoon
- Coriander leaves

1. Cook dal in 2-3 cups if water (partially covered), till properly cooked
2. Mash it nicely ( or grind the whole thing)
3. Heat oil, add mustard seeds and curry leaves
4. Add turmeric powder and hing
5. Add spice mix to this and sauté
6. Add cook dal and water mix , stir well
7. Add gram masala, jaggery and tamarind paste
8. Season for salt and bring to boil
9. Garnish with fresh chopped coriander leaves