1 tbsp jaggery powder
1 tsp tamarind pulp
1/2 tsp mustard seeds
1 tbsp ghee
1/2 cup soaked chana dal
1/2 tsp hing
2 cups boiled chana dal water
rock salt to taste
pinch of katachi amti masala (available ready-made)
1/2 tsp haldi powder
1/2 tsp jeera seeds
For chana dal water: Boil the washed chana dal with 3 cups water giving 3 whistles in the cooker.
Strain & keep the water and dal separately. Use the dal for filing puran poli.
Heat a pan. Add the ghee, hing, jeera seeds, mustard seeds, haldi powder, chana dal water, and salt to taste. Cook for 1 minute.
Now add the powdered jaggery, tamarind pulp, and katachi amti masala.
Let it simmer & boil for another 5-10 minutes and katachi amti is ready to serve.