Wednesday, December 7, 2011

Masoor Amti

Whole masoor is from the pulses family and you can buy it in the Indian store. It is also called lentil generally they make soup also and it is yummy. In Maharashtra pulses are a very important ingredient in our daily diet. The two most important men in life my father and my husband are very fond of pulses. And they both have the similar habit is if the ladies of the house don't cook pulses for a very long time they themselves will soak it. This way by default you have to cook them. They both will say you should eat protein rich food every day. What a coincidence. I will be sharing with you the recipe of masoor amti.

  • ½ cup whole masoor
  • 1 medium onion diced
  • ½ tomatoes diced
  • 2 cloves garlic
  • 2 spoon wet coconut
  • 1 inch ginger piece
  • Red chilli powder
  • Turmeric
  • ¼ spoon Dhaniya powder
  • Corriander leaves
  • Salt
  • Oil 
  • Curry leaves
  • Jeera
  • Mustard seeds
  • Hing
  • Hot water
Process-> Pressure cook the whole masoor for two whistles or till they are tender but not mushy. Make a fine paste of ginger, garlic and coconut. We will be using this paste as a masala for the curry and it also gives thickness. Take oil in a non-stick pan. As the oil starts heating add the mustard seeds, jeera, curry leaves and hing and let it splutter. Now add the onions and salt and cook till they become translucent. As the onions starts becoming translucent add the tomatoes, red chilli powder and grounded masala paste. The masala should be cooked till the oil starts oozing out. Finally add the dhaniya powder and pour the dal in the masala and add hot water as per the required consistency. Once boiled  garnish it with coriander leaves and serve with rice or phulka.

Note->You can add a little garam masala.

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