Masoorchi aamti

Masoor i.e brown lentil comes in two types, the regular one is slightly brownish but the beLgavi masoor is smaller than the regular one and skin is peach colored. It gets easily cooked (no need to pressure cook). In Mumbai we get it  from some selected stores like Sarvodaya,Dadar or opposite Saraswat Colony, Mahim and that too in particular season(from March to May) . Generally I store it to use till the next season.  The preparation of both is the same but instead of beLgavi masoor I used the regular one as this time I ran out of stock.

 

Ingredients

1/2 cup masoor
1/2 cup chopped onion
1 green chili
1/2 tsp turmeric powder

To be roasted in oil
1/2 tsp coriander seeds
2 cloves

1/2 inch cinnamon

3-4 peppercorns
1/2 cup sliced onion
1/4 cup freshly grated coconut

To be ground in paste
all roasted masala
1 tsp tamarind paste
1 tsp chili powder(or dhane-mirchi masala)as per taste

Tempering
1 tsp oil
2-3 garlic cloves(crushed)

Method

• Wash the masoor. Pressure cook masoor.chopped onion,turmeric powder and green chili with a cup of water in a pressure cooker.
• Roast all masala in a tsp of oil.
• Grind the roasted masala with tamarind and chili powder in a grinder.
• Heat oil in a pan. Add crushed garlic cloves. Fry on medium flame till they become light brown.
• Add cooked masoor mixture. Add 1/2 cup of hot water and stir.
• Add ground paste in it. Mix well. Add hot water ( if required)to adjust the consistency.
• Add salt to taste. Stir well and turn off the gas after a minute.
• Garnish with chopped coriander.