Sunday, February 27, 2011

Tariwale Masoor

Most of my Punjabi recipes are derived from Kapoor Aunty's Rajma and/or Chhole recipe. If I am making Punjabi style curry (beans/chicken/eggs), I use onion, tomato, ginger-garlic paste, coriander-cumin powder and garam masala. I play with the consistency of the gravy by grinding all ingredients together, or chopping onion & tomatoes (especially for bhurta) or grating the ingredients (especially for chicken). But more or less, it's the same basic recipe in different avatars.

I had some masoor sprouts in the fridge. So I decided to make these tariwale masoor (Punjabi Masoor Curry). In my opinion, since masoor is more mild and mushy than Rajma or chhole, use less amount of garlic cloves. I don't think Kapoor aunty cooked with masoor much but this is my version.

Tariwale Masoor
Black Lentils Curry
3 1/2 cups Masoor sprouts (or 1 cup dry masoor)
salt to taste
1 tsp garam masala (preferably homemade)
1 cup water
1/2 tsp coriander-cumin seed powder

Grind to paste
1 1/2 cup roughly chopped onion
3/4 cup roughly chopped tomatoes
3 cloves of garlic
2"ginger, peeled
1/2 tsp turmeric powder
1 tsp paprika or mild Chile powder

2 tbsp oil
1/2 tsp cumin seeds

1 tbsp chopped cilantro

0. Pressure cook masoor and set aside.
1. Heat oil in a pressure pan/cooker. Add cumin seeds.
2. Add onion - tomato paste. Saute for 5 minutes. Add 3/4 cup water. Close the lid. Put on the pressure and cook till 3 whistles.
3. Let the pressure drop by its own. Now add cooked masoor, water as required, remaining spices and salt.
4. Bring to boil. Let it simmer for 10-12 minutes.
5. Garnish with cilantro

Note -
1. Traditionally, the onion-tomato paste is sauted for more than hour till the raw smell is completely gone and oil leaves the masala. I used pressure cooking technique to save on time.

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