“It is Ultimate”.. was the reaction I got from my partner.
Lentils are being used all over the world in different ways. I have shared a Lentils and Veggie soup earlier. This time it is going to be a masaledaar Indian curry to be slurped with hot steaming rice. (slurped – thats how my dadaji ate everything tasty on his plate 🙂 ) Lentils are are low in calories, rich in iron and folate and an excellent source of protein. They are easy and fast to cook as compared to other pulses. Lets get to a very easy curry with quite less number of ingredients. In fact, it is a great recipe for the day when you are out of veggies, onion and tomatoes as well.
INGREDIENTS
- Lentils : 1 cup, soaked for 3 hours
- Desiccated coconut : 5 tablespoon
- Garlic : 5 cloves
- Til – 1 tablespoon
- Hing
- Rai
- MOMmade Haldi Powder – Half teaspoon
- MOMmade Chilli Powder – 1 teaspoon
- MOMmade Khandeshi Mazala – 1 and Half teaspoon
- MOMmade Dhana Powder – 1 teaspoon
- Salt to taste
- Oil
- Water
Start by grinding desiccated coconut (you may take grated dry coconut in absence of desiccated coconut), til and garlic. Once it is ground to a coarse powder add all the spices including hing and salt as well and grind again. Now we are left with the ground masala powder, rai, lentils, oil and water.
In a pressure cooker add 2 tablespoon oil, rai and let them crackle. Then add the ground masala powder and fry well.
You may have to add a little water. Fry it well for atleast 5 to 7 minutes. Then throw in the soaked lentils. Mix well and add water. Enough to cook the lentils and for the curry.
Check the consistency once. Let it bubble up and then close the cooker and cook for 4 whistles. I like the lentils to get a bit mushy if I am having it with rice.
And that’s all. The masoor aamti or lentils curry is ready to relished ) or as I said slurrped) with rice. Of course you can enjoy it with rotis as well. Frankly, I always thought we need onions, or the masala paste (vatan) to make yummy curries of pulses. Not really. The coconut and garlic does its magic. I should accept there is a lions share of MOMmade Khandeshi Mazala which gives it a lip-smacking taste and flavour.
Do give it a try. In the current days of stay at home, I guess these ingredients would be available at every home. Of course the masala, I ain’t sure. I made a similar curry with sprouted moong as well. And it was yummy as well. What more you need than yumminess?
BE YUMMY. BE HEALTHY.
I am Manasi Khandpekar, the founder of MOMmade along with my mom. She is the backbone while I enjoy being the face. Travelling from graphic design to brand communication to creating a brand of my own was a journey of learnings and excitement. The world of food fascinates me everyday. And thats where I am living every moment right now. Writing is another passion so food plus writing gave birth to this blog.
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