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
Ingredients
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
Method
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.
10 comments:
ahh mhasoor chi amti.. already missin mom... :-(
Wow looks so cream and delicious, i have never had this, but loks and the ingridients looke so yumm.
Love the color, I always get a reddish tinge when I make Masoor dish. Good one Meera! :)
Wow such a nice dish, I have never tried Masoor Dhal with so much masalas... Tamaring and jagery should really enrich this dish...
Love this colour and like Asha said, I somehow get a reddish look..will have to try your recipe without any changes...thanks for the entry
Koolkap:
Make masoor amti, pronto, then!!:-D
Happy Cook:
Thanks.
Asha & EC:
Most of the Malvani dishes are brown in preparation than red. The trick is slow roasting of spices, especially coconut. After slowly roasting, cocnut turns deep brown (should not be burnt) and that's what gives brown color to the curry.
Ramya:
Thanks. Yes. Tamarind, jaggery, spices they all add tangy, sweet, spicy flavors & thus make it well balanced in taste.
at home we make something similar called ToNaak. i like that your recipe is sans onion-garlic and therefor good for saatwik meals.
Meera, Masoor tikhale was too good tastewise! This is another addition to must try now! Am on a weekday, n gulping at ur 6 new posts that I just am thru with! :D
Hey frm surna koot to the cake, all look delicious n appealing! Cake earned u compliments, but I doubt if any dish doesn't! :D I had looked few days ago at a similar (aluminium cast-carved baking tins, too heavy in weight n price too!) But when inverted they sure give a lovely design! Tks for sharing so many lovely recipes..loved potatoes ka pic too! oh m i going hungry or what??!!! :D Hv a lovely Sunday!
Wow, I can so tell my family will love this..I can almost feel a thick chicken gravy kind of taste with those masalas, better yet with masoor!
I tried this n tasted divine! Masoor tikhale is alws on my dinner menu, this is also a new addition..goes very well wt rice as well as chapatis! Kids liked it as well..the mild masala flavoured the masoor giving out a very delicious dish!
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