katachi amti
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A thin, spicy dal made from strained chana dal stock seasoned with mustard seeds, cumin, and goda masala. This Maharashtrian condiment-soup is tangy, aromatic, and traditionally served alongside puran poli or rice.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- strained stock (broth) (from cooking about 1 cup chana dal (bengal gram) + 3 cups water)
- ½ cup water (or more to be added, if required)
- reserve about 2 tablespoon of the cooked dal
- 1 small tomato, (chopped)
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 5 to 6 curry leaves
- 2 pinches of asafoetida ((hing))
- 1 teaspoon kashmiri chilli powder (or red chili powder)
- 1 teaspoon Goda Masala (or ½ teaspoon garam masala powder)
- 1 tablespoon chopped coriander leaves
- ¼ teaspoon turmeric powder
- 2 teaspoon oil
- 1 to 2 teaspoon fresh coconut (or desiccated coconut (optional))
- salt as required
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 343mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2146mg
- Calcium
- 208mg
- Iron
- 19mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 343MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.