Saturday, September 27, 2008
This curry uses whole masur and is a good variation for the usual varan/amti. I generally do not sprout the masur, merely soak it for 2-3 hrs, then pressure cook for 3 whistles. If not pre-soaking, the masur can be roasted and pressure-cooked too.
2 cups cooked masur lentils
2 tsp Maharashtrian Goda Masala
1 tsp cumin pwd.
1 tsp coriander pwd.
1/2 tsp red chilli pwd.
2 tbsp jaggery/gul
5-6 pieces of amsul
For tempering - oil, mustard seeds, cumin seeds, asafotida, turmeric pwd, curry leaves
For garnish - cilantro, shredded coconut
Heat the oil. Add mustard seeds, when they splutter, add the cumin seeds, asafotida, curry leaves and turmeric pwd. Then add the cooked masur and enough water to get desired consistency. Add the salt, masalas, jaggery and amsul. Mix well and bring to a boil. Garnish with chopped cilantro and shredded coconut.
Note - Amsul is a souring agent like tamarind/lemon juice/amchoor and is available in the Indian grocery stores.