Masoorachi Aamti or Red Lentil Curry – Recipe adaptation from Mother, Mother in Law and a close CKP friend – Saai who loves to stir up some spicy CKP fare and generally succeeds at it 🙂
- 2 measures of Masoor Dal (Red Lentil) with their brown covers intact and whole
- Mustard Seeds
- 2-3 Garlic Cloves
- Green chillies 2- 3
- Curry leaves about 5-6
- Jeera (Cumin Seeds) – tiny spoonful
- Freshly grated soft white coconut
- Goda Masala – mommy made is so much better than the one from the shops but well
(**This is a mix of various spices readily available in Asian Grocery stores it’s basically a mixture of dry coconut roasted with a mixture of atleast 10 different spices, best of all it’s avaialble to buy online at itadka.com ,it’s so EASY PEASY grin grin grin heres the link ,refrigerate this pack to increase shelf life ,yayay so many tips from me , don’t YOU just LOVE me , if u better dont just READ this make n slurp it all ALONE, drop me A LINE and thank meeeeeeeeeeeeeeee)
- Coriander Powder
- Ginger Garlic Paste
(Coriander and Chilli paste – 2 small sized bunches of coriander pureed with 2-3 green chillies – freeze and use on demand, handy and 1 of my 5 “save your face” purees for unwanted guests popping in at odd hours – the other 4 are listed at the end of this recipe)
- 3 medium sized onion red – chopped fine
- Asafoetida(Hing or Heeng)
- Red Chilli Powder
- Dhania Powder
Aamsul 2-3 soaked in lukewarm water to release it’s juices trapped inside the gorgeous maroon folds – Amsul – also called kokum or Garcinia indica, a plant in the mangosteen family (Clusiaceae)
- Fresh leaves of Coriander chopped fine for dressing
Process ( Once a Chemistry student and a retail employee stay that way forever , instead of “PREPARTION” I choose the word ”Process” which is drilled into a Retail Managers brain like young parents making their kids rote learn alphabets)
The masoor dal can be done 2 ways for stage 1 of this process, 1st is the short cut which I love as I suddenly get an urge mid evening to cook this typical CKP recipe to appease my urges to run to Heathrow n take the next flight to my parents home in Pune ,hummmmm, so we soak the masoor dal 2 measures feeds 2 adults with a ravenous appetite and leaves some to spare.
Then soak it in water for about 20 minutes , the traditional route is to soak the masoor for about 10 minutes and pressure cook with 1 or 2 whistles so that it doesn’t go too soft as it will not absorb the marvellous flavours of all the spices we are to add in the kadhai.
Heat 2 large generous tablespoons of oil in a wok, no weight watchers tip this huh? Indeed!
Add mustard seeds and wait for them to pop but please be carefull not to burn them, one classic error here is that there are 2 types of mustard seeds, one variety is slightly big and the other one is smaller n more packed with flavour according to my mother , I dare not disagree , the only reason I use the smaller variety is that it gives me an ego boost each time I do a phodni and don’t burn them.
Then add Asafoetida, crushed garlic cloves in their skin as the skin turns a tasty caramelised brown adding to the visual delight of the process of tempering a curry or dal! then when the garlic is starting to brown add the curry leaves , green chillies , jeera and then a generous spoonful of the fresh grated coconut (fresh from froizen is fine by me too) then , stir in the goda masala – 2 generous teaspoons, coriander powder ,turmeric , a big blob of ginger garlic paste and coriander chilli paste and stir this wonderfully aromatic mixture till it starts to brown , then add the chopped onion and stir it now n then , let the oil work its magic in the onion allowing it to brown so that it secrets it juices and adds the typical flavour that a powerfull pungent red onion has pack3ed inside each leaf ,umm , mouth salivating isn’t it by now reading this , it should that’s the whole point my friend .
Now when this mixture is nice and ready, drain the water from the soaked or boiled par-masoor dal and toss it into the kadhai, stir in enough water to cover the lentil n then some and cook it till it almost done, when your almost done pour in the water of the soaked amsool and the dunk the amsool in along with salt to taste and bring to boil.
Season with finely chopped fresh as ever coriander and serve piping hot with phulkas dripping with ghee (clarified butter) or the plain old boiled white rice.
As you lick your fingers n the plate don’t forget to thank your daddy for giving you an internet connection which allowed you to see my divine blog n stir up this delightfull dish !aww come on now did u really buy your laptop and your internet connection on your own ! Atta girl!
Key (reminds me of my Chemistry textbook in school years)
*C.K.P stands for Chandraseniya Kayastha Prabhu a sub section of the Maharashtrian community in India and they generally hail from the coastal regions and hence are rather partial to freshly grated coconut and amsool in their food, not to mention their love for fresh fish and mutton, oh yeah!
*Dal used loosely to refer to the uncooked Lentil and AMTI a Marathi word meaning cooked curry.
*Coriander = Cilantro
*Jeera – Cumin (what were you thinking?)
*Aamsul – this is typical to the Konkan region, a divine coastal region the state of Maharashtra State which gave the world the gorgeous Madhuri Dixit Nene, a Bollywoood actress par excellence better known for her elastic waist and dance moves that can drive hordes of men wild and in their make the women of these bubble green with jealousy and is now to be honoured and hence waxed err , have her wax statue placed at the one and only Madame Tussads at London, hence I shall visit the wax museum ONLY after her wax replica is unveiled, yes sir! On a serious note it is also called Kokum or Garcinia Indica (Fruit indigenous to the west coast of Maharashtra State in India- i.e. Konkan, Ratnagiri etc .Incidentally apart from the Wiki link for more info on Aamsul , I came across another food blog with a very good explanation about the fruit and have pasted the para from the blog below with the links the blogger has inserted intact and alink too in case anyone wants to visit the blog,it’s got some really good recipes , get clicking
“????/?????” (wild/red mangosteen-available in powdered forms too,but its better to use the fruit) are one of the very popular ingredients in Indian food.The outer rind of the fruit is a very popular culinary ingredient in all Maharashtra and in particular Konkan. The fruits are beaten with sticks to separate the rind from seeds. The rind is repeatedly sun dried after soaking in the pulp juice.
People in the Kokan region (Maharashtra) and Southern India often add it in various delicacies (from cold-drinks to soups to vegetables & dips).Dried/Wet Kokum or Amsul is available at most Indian stores in the bay area.Sour in taste,it has medicinal qualities and is used as an anti-allergic.
Raw Mangosteen is called Murgala (Karnataka), Punampuli (Kerala), Murgal (Tamil Nadu) ,Kokum(Gujarat),Kokum/amsul/ratamba/birund (Maharashtra) & Tintali (Orissa).It is called Atyamala, Raktapurak, Vrikshamla,chukra or tintidika in Sanskrit.
*Phodni – Marathi for tempering
*Kadhai – Hindi and Marathi for Wok, easy or what?!
*Phulkas – Also called chapattis or the delightful Indian Bread soft and fluffy and fresh off the pan has ghee smeared on it to pack some punch a many many calories 🙂
The other 4 SAVE ME NOW pastes are:
* a garlic ginger coarse paste,
* Finely grated fresh white coconut paste,
* Tomato red onion puree -1:3,
*And the best one for last aye? – few onion chopped lengthwise n lightly roasted in a kadhai (wok) with fresh white coconut finely grated till they turn slightly brown , then churned into a paste in the mixer )
Pic 1 :The saucepan contains oil heated and then the asafoetida, cumin seeds, mustard seeds, then the garlic , chopped green chillies and curry leaves and last but the best one GODA masala
Pic 3: That’s the dal cooking
Pic 4 & 5: All done , the AROMA is filling my senses and transporting me into my MIL’s kitchen , I want to HUG her nowwwwwwwwwww
P.S: Will post pictures to compare the 2 sizes of Mustard seeds at a later date , I am now going to be too busy slurping my amti (dal) off the plate 🙂