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Masoor Usal |
Whole
Indian Brown Lentils or Whole Masoor Curry for mid-week crises.
It's
midweek. My refrigerator is almost empty and generally by this time of week,
everyone from my family gets bored with typical veggies like cauliflower,
cabbage etc. (We are not predominantly meat eaters).So today I made sabut
masoor or Indian brown lentils curry for lunch. Masoor is kind of lentil for
which cooking time is not much. Of course it's a good source of protein and can
fulfill many dietary requirements. Today I made it with fresh coconut, onions
and tomatoes. Kept it simple. Tastes really
yummytious and with rice it's just perfect.
Ingredients:
Whole masoor or Indian brown lentils: 1 small bowl
Fresh grated coconut: 4 spoons
Tomato: 1 small
sized
Garlic: 3-4
pods
Ginger: 1
small piece
Oil: 3-4 spoons
Mustard seeds: ¼
spoon
Onion: 1 medium sized
Red chilli powder: 1 spoon (you
can add more for spicy and hot taste)
Turmeric powder: ½ spoon
Garam masala powder: ½ spoon
Salt: As per taste
Water: 2 cups
Method:
1. Soak whole masoor overnight.
2. Next day remove water. Wash lentils properly and
pressure cook for 1 whistle with little water.
3. Grind together fresh coconut, tomato, garlic and
ginger.
4. Heat oil in a pan. Add mustard seeds. Let it
splutter.
5. Add finely chopped onions. Sauté till done.
6. Add coconut + tomato + garlic + ginger paste.
Cook till oil separates.
7. Add turmeric powder, red chili powder, garam
masala powder and cooked masoor. Sauté.
8. Add water and salt. Boil on high flame.
9. Reduce the flame. Cook covered for 10 minutes on
low heat.
10. Serve hot with roti and rice.
Defiantly this curry is welcome change from routine
veggies yet very healthy.
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