Sabut Masoor Curry

Wednesday, 17 February 2010 05:45 W.J.Pais North Indian Cuisine - North Indian Vegetarian

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.