Katachi amti recipe

1. Rinse the chana dal first.
In a pressure cooker, cook the chana dal for 6 to 7 whistles.
Strain the cooked dal, reserving 2 tablespoons for later use.
In a pan heat oil and crackle the mustard seeds.
Then add the cumin seeds and sauté till they change color and are fragrant.
Then add the curry leaves, turmeric powder, chili powder and asafetida.
Stir and add chopped tomatoes. Sauté till the tomatoes soften.
Add the reserved chana dal and the stock.
Season with salt, chopped coriander leaves and add the garam masala.
Stir well and let the katachi amti come to a boil.
Add the coconut.
Lower the flame and then simmer amti for about 5 to 7 minutes.
Serve with puran poli or steamed rice.