BM #74 Week 3 day 1 -
This week I will be posting some festival recipes relevant to the current season. For today's dish, I took the help of my dear friend, Shalaka, who shared with me the traditional Holi dishes which her mom makes back home. She says, Katachi Dal and Puran Poli are the two signature dishes of her mom which remind her of Holi.
My mom makes Poornam Charu, which also is made on festival days when we have leftover Poornam after making Bobbatlu or Boorelu. On the same lines, Katachi Amti uses Poornam/Puran as well.
Here typically because of the presence of onion and garlic, I personally wouldn't make it on a festival day but the flavor of this Amti is heavenly. I am sure it will taste equally good without onion and garlic.
Recipe Source Shalaka
Chana Dal 1 cup
Jaggery, powdered 3-4 Tbsp (or as needed)
Salt, Red Chili Powder, Turmeric, Garam Masala as needed
Garlic, grated 1 tsp
Seasoning (Oil 1 Tbsp, Mustard seeds 1/2 tsp, Cumin seeds 1/2 tsp, asafotida 1/8 tsp, Curry leaves few)
To Saute and Grind -
Oil 1 tsp
Onion, chopped 1/2 cup
Tomatoes, chopped 1/2 cup
Green Chilies 2-3 (or as needed)
Coconut , grated, fresh or frozen 2 Tbsp
|Rice, Puran Poli, Tofu Burji, Chips, Mango Pickle, Lassi and Katachi Amti|
Method Of Preparation -
Wash and cook Chana Dal in about 3-4 cups of water until tender.
Remove about 1/4 cup of cooked chana dal and mix the jaggery powder. Heat it if needed to make a thick mixture (This is what we call puran or poornamu).
[Note that this Amti is made in combination with Puran Poli]
In a pan/kadai, heat oil and saute the onions. After they turn light brown, add in tomatoes and green chilies.
After the tomatoes turn mushy, add in the grated coconut and remove from heat.
Grind this mixture along with as little water as needed to make a smooth paste.
Meanwhile, in the same pan, heat oil and prepare the seasoning by adding mustard seeds, cumin seeds, asafotida, and curry leaves. After the mustard seeds pop, add in the grated garlic.
Saute for a few seconds and add in the masala paste. Sprinkle turmeric and red chili powder and mix well. Let the mixture cook for a couple minutes.
Meanwhile grind/mash the remaining the chana dal with as much water as needed into a coarse batter like consistency.
Pour the watery chana dal into the simmering masala paste.
Add in salt, kokum and let the Amti simmer. Sprinkle Garam masala and mix well. Adjust flavors and make sure that the Amti is slightly watery in consistency.
Remove from heat. Garnish with chopped coriander leaves (Which I forgot) and serve hot with rice and / or Puran Poli(Bobbattu).
Preparation Time 45 minutes