Mangalorean Recipes

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Sabut Masoor Curry

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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



   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.

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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