Mangalorean Recipes

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Sabut Masoor Curry

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Ingredients

 
Quantity: Measure: Ingredients: Description:
4 Pinch Asafetida (Hing)  
10 Whole Chillies Kashmir For Grinding
1/2 Inch Cinnamon Crushed, For Grinding
3 Tablespoon Cooking Oil  
1 Teaspoon Coriander Leaves (Kothmeer) Roasted, For Grinding
1 Tablespoon Coriander Leaves (Kothmeer) Finely chopped
1 Sprigs/Twigs Curry Leaves  
1/2 Pods (whole) Garlic For Grinding
1 Tablespoon Ghee  
2 Inch Ginger For Grinding
1 Teaspoon Jeera/Cumin Seeds Roasted, For Grinding
1/2 Medium Lime (fresh) Extract Juice
1 Teacup Masoor Whole Grain Soaked Overnight
1/4 Teaspoon Mustard Seed  
6 drops Onions Shallots
3 Medium Onions Chopped in slices
  Little Salt To taste
2 Medium Tomatoes Chopped

 

 Method

   1.  Drain soaked masoor. Add 2 - 2 1/2 cups water.
   2. Add shallot onions whole, pressurecook till tender.(4 whistles approx.)
   3. Add 1/2 cup water to ground paste, mix thoroughly.
   4. Heat oil in a large saucepan.
   5. Add mustard seeds, asafoetida, allow to splutter.
   6. Add onions, stirfry for 3 minutes.
   7. Add masala paste, stir, cook for further 3 minutes.
   8. Add boiled masoor, water and onions, stir.
   9. Simmer covered for 5 minutes.
  10. Add tomatoes, stir, cook further 7-8 minutes.

      Before serving:
   1. Transfer hot curry to serving bowl.
   2. Add lemon juice.
   3. Heat ghee in a small saucepan.
   4. Add curry leaves, pour hot over curry.
   5. Stir gently.
   6. Garnish with chopped coriander leaves.
   7. Serve hot with rice, rotis, sheermal, etc.

Note:
Masoor may be substituted with any other whole lentils of your choice. Keep in mind that different required different times to be pressurecooked.

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