Masoorachi Aamti | Whole Red Lentils Curry
Maharashtrian style red lentils curry
Servings 7 people
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
In the absence of CKP masala, garam masala can be used.