Friday, April 24, 2009

Masoor Garam Masala

I have blogged about "Masooriche Tikhale". Today's recipe is similar yet different. I am writing it down just as mom makes without making a single modification.

Masoorichi Amti - (Garam Masalyachi)
Masoor Garam Masala
3 cups Masoor sprouts (1 cup uncooked masoor yileds about 3 cups sprouts)
salt to taste
2 tsp jaggery
1 1/2 tsp tamarind

Roast one after the other and then grind to a smooth paste
1 1/2 tbsp coriander seeds/dhane
2 green cardamoms/velchi/veldode/elaichi/Elchi
5 cloves/lavang
1" cinnamon/dalchini
1/2 tsp black peppercorns/miri
1 cup dessicated coconut/suka khobre
4-5 cloves of garlic
1 medium onion, thinly sliced
4 byadgi red chilies
1/2 tbsp poppy seeds
1/4 tsp asafoetida
1/4 tsp turmeric powder

1. Pressure cook masoor for 2-3 whistles and set aside.
2. Heat a spoonful of oil in a roasting pan.
3. Add spices one at a time, and slowly roast them on the lowest flame without letting them burnt.
4. The spices should turn a shade darker and a nice aroma should waft through the kitchen.
5. After roasting the spice except poppy seeds, set them aside in a plate.
6. Now add onions. Add more oil if needed and roast onions till brown, on a low flame. Set aside.
7. Now add dessicated coconut. Again, roast till brown. Set aside.
8. Roast dry red chilies. Now add all the spices, coconut, onion back to the pan. And roast again for 1 minute.
9. Switch off the gas. Add poppy seeds, turmeric powder and asafoetida. Stir without gas.
10. Now put all the roasted mixture in a heavy duty grinder/mixer. Add 2 tbsp cooked masoor , tamarind and about 1/2 - 3/4 cup water. Grind to a finest possible paste.
11. Pour the remaining cooked masoor in a saucepan. Add masala paste & about 2 cups water. Bring to boil.
12. Add 2 tsp jaggery & salt to taste.
13. Simmer for 10 minutes.
14. Serve with rice bhakri and/or plain rice.
This post is my entry to EC's WYF - Side Dish for gravies.


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