Masoorachi Aamti – Maharashtrian style red lentils curry.
Masoorachi Aamti is a much loved dish by the CKP (Chandraseniya Kayastha Prabhu) community of Maharashtra. CKP community has contributed immensely to the culinary heritage of Maharashtra. CKPs are very fond of meat and fish. Apart from that, there are many vegetarian dishes and desserts which are a speciality of this community. To name a few, Vaalacha Birda, Mugache Pandhre Birde, Vaalachi Khichdi, recipes using monsoon vegetables, Khaajyache Kanavle ( a variant of Karanji), Ninaav, Tel Poli and so on. Masoorachi Aamti is another dish which they are very fond of.
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About Masoorachi Aamti
Masoorachi Aamti is a flavourful curry made using whole red lentils and a unique blend of ingredients. This is often prepared during festive occasions. The Aamti is made using a green masala paste, fried onion-coconut paste and CKP masala amongst other ingredients. Masoorachi Aamti pairs well with soft cooked rice/chapatis and bhakris.
How to make CKP Masala
CKP Masala is a combination of various spices. The list of ingredients to make CKP masala is as follows:
½ cup coriander seeds (dhaniya)
4 dry red chillies ( Sankeshari or Kashmiri chillies)
2 tbsp stone flower (Dagad phool)
7 to 8 bay leaves (tej patta)
1 tbsp poppy seeds (khuskhus)
1 ½ tsp black peppercorns (kali mirch)
4 green cardamom (elaichi)
1 tsp shredded mace (Javitri)
1 tbsp fennel seeds (saunf)
2 inch cinnamon (Dalchini)
1 tbsp cloves (laung)
1 ½ star anise (chakraphool)
1 tsp caraway seeds ( shahjeera)
a tiny bit of nutmeg (jaiphal)
1 tbsp cumin seeds (jeera)
1 tsp cobra saffron (nagkesar)
1 tbsp turmeric powder (haldi)
½ tsp asafoetida (hing)
Dry roast all the ingredients, except turmeric powder and asafoetida. Allow the roasted ingredients to cool down. Blend to a fine powder. Add turmeric, asafoetida and mix well. Store in an airtight container.
List of ingredients to make Masoorachi Aamti
Whole red lentils : Whole red lentils (Akkha Masoor ) is the main ingredient of this dish. Whole red lentils are soaked overnight or for 4 to 5 hours before cooking.
Herbs & spices : fresh coriander, ginger, garlic, mustard seeds, asafoetida, red chilli powder, cumin-coriander powder, CKP masala. In the absence of CKP masala, garam masala can be used.
Other ingredients : onions, fresh coconut , kokum petals and oil.
Step-wise recipe with pictures
Wash and soak whole red lentils overnight or for 4 to 5 hours.After 5 hours, drain the masoor and keep aside.
In a mixer jar, add fresh coriander, ginger and garlic. Blend to a fine paste and set aside.
Heta oil in a pan. Add 1 thinly sliced onion. Saute till the onion turns golden in colour.
Add fresh coconut.
Saute till the onion and coconut turns rich brown in colour. Allow this to cool completely. Blend to a smooth paste and keep aside.
Heat oil in a pan. Add mustard seeds, asafoetida and chopped onion.
Saute till the onions turn translucent. Add turmeric powder and saute.
Add soaked masoor and mix well.
Add green masala paste (coriander, ginger and garlic paste), red chilly powder, cumin-coriander powder and CKP masala or garam masala. Add salt and mix well.
Add kokum petals. Add water. Cover and cook till it comes to a boil.
When the lentils are 50% cooked, add the onion-coconut paste and mix well.
Cover and cook for 10 minutes or until the lentils are cooked well. Add more water if needed as per the required consistency.
Garnish with chopped coriander leaves
Recipe Card
Masoorachi Aamti | Whole Red Lentils Curry
Ingredients
- 1 cup whole red lentils(akkha masoor)
- 1 onion, thinly sliced
- 1 onion, finely chopped
- ½ cup fresh coriander leaves
- 7 to 8 cloves of garlic
- 1 ½ inches of ginger
- 3 tbsp oil
- ¼ cup freshly grated coconut
- 1 tsp mustard seeds
- ½ tsp asafoetida
- 1 tsp turmeric powder
- 1 tbsp red chilly powder
- 1 tbsp cumin coriander powder
- ½ tsp CKP masala or garam masala
- 5 to 6 kokum petals
- salt to taste
For garnishing
- some chopped coriander leaves
Instructions
- Wash and soak whole red lentils overnight or for 4 to 5 hours.
- After 5 hours, drain the lentils and keep aside.
- To make the green masala paste, blend fresh coriander, ginger and garlic to a fine paste. Keep this green masala paste aside.
- Heat 2 tbsp oil in a pan.
- Add 1 thinly sliced onion.
- Saute till the onion turns golden in colour.
- Add fresh coconut and saute till the onion and coconut turns rich brown in colour.
- Allow this to cool completely. Blend toa smooth paste and keep aside.
- Heat 1 tbsp oil in a pan. Add mustard seeds, asafoetida and chopped onion.
- Saute till the onions turn translucent.
- Add turmeric powder and saute.
- Add soaked masoor and mix well.
- Add green masala paste (coriander, ginger and garlic paste), red chilly powder, cumin-coriander powder and CKP masala.
- Add salt and mix well.
- Add kokum petals. Add 2 1/2 cups of water.
- Cover and cook till it comes to a boil.
- When the lentils are 50% cooked, add the onion-coconut paste and mix well.
- Cover and cook for 10 minutes or until the lentils are cooked well.
- Add more water if needed as per the required consistency.
- Garnish with chopped coriander leaves.
- Serve hot.
Notes
Recipe Video
More Masoor Recipes
Masoor Pulao
Masoor Dal Tadka
Masoor Dal with vegetables
Masoor Usal
Related Recipes
Ambat Varan
Chinch Gulachi Aamti
Katachi Aamti
Paach Dalinchi Aamti
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