Travels for Taste

Tales of travel and food with a touch of spice

Masoorachi Aamti or Red Lentil Curry

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Akkhe Masoor or whole red lentils

Masoorachi Aamti or Red Lentil Curry – Recipe adaptation from Mother, Mother in Law and a close C.K.P friend – who loves to stir up some spicy CKP fare and generally succeeds at it 🙂

Masoorachi Aamti or Red Lentil Curry

Delicious, easy and quick recipe for using whole red lentils with skin on
Print Recipe
Course Main Course
Cuisine Indian
Servings 4 portions

Equipment

  • 1 Pan with lid
  • 1 Knife
  • 1 Chopping Board
  • 1 Spatula

Ingredients
  

  • 300 Grams MasoorDal (Red Lentil) with their brown covers intact and whole
  • 1 tsp Mustard Seeds
  • 3 cloves Garlic with skin on
  • 5-6 Curry leaves
  • 2-3 Green Chillies
  • 1 tsp Cumin
  • 1.5 tbsp freshly grated soft white coconut
  • 1.5 tbsp Goda Masala
  • 2 tbsp Coriander Powder
  • 1.5 tbsp Ginger – Garlic Paste
  • 3 mediumsized Red onions, chopped fine
  • 1/2 tsp Asafoetida
  • 1.5 tsp Turmeric powder
  • 2 tsp Red Chilli Powder
  • Jaggery to taste
  • Salt to taste
  • 2 – 3 petals Garcinia Indica – wet, salt preserved
  • Fresh leaves of Coriander chopped fine for dressing
  • 2 tbsp Sunflower Oil

Instructions
 

  • Soak the washed lentils in luke warm water for about 20 minutes. You can par-boil the lentils too, to save time. t
  • Heat two large generous tablespoons of oil in a wok, no weight loss tip this, huh? Indeed!
  • Add mustard seeds and wait for them to pop.
  • To this hot oil, dd Asafoetida, crushed garlic cloves , let the skin remian attached.
  • When the garlic is starting to brown add the curry leaves, green chillies, cumin and then the fresh grated coconut.
  • Now stir in the Goda masala, coriander powder, turmeric powder, red chilli powder, ginger garlic paste and coriander chilli paste and mix well.
  • Now add the chopped onion and cook them on a low heat until they begin to break down and caramelise.
  • Drain excess water from the lentils and add them into this spice and oil mix. Stir well. Cover and cook on medium to low heat until almost done. Check occasionally and stir as so to ensure it does not burn.
  • Add the soaked Garcinia Indica alongwith the water it was soaking in. Mix well. Cook without the lid on low heat until fully cooked.
  • Season with finely chopped fresh as ever coriander andserve piping hot with phulkas dripping with ghee (clarified butter) or the plain old boiled white rice.
Keyword Masoor

Recipe Notes

  • Goda Masala – 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 at least 10 different spices, best of all it’s available to buy online at Red Rickshaw – previously called itadka.com. Refrigerate this pack to increase shelf life,yayay so many tips from me, don’t YOU just LOVE me if u better don’t just READ this make n slurp it all ALONE, drop me A LINE and thank meeeeeeeeeeeeeeee) Better still make your own, recipe coming soon – watch this space!
  • Aamsul / Amsul – also known as Kokum or Garcinia Indica, is a plant belonging to the mangosteen family (Clusiaceae). This is one of those revered ingredients that is commonly used in Indian cooking especially in Maharashtra, along the coast. Much like my beloved coconut this fruit has multiple applications and is very versatile, besides it is such a good-looking gorgeous and delicious tropical fruit.
  • 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.
  • 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? – a few onions 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.
  • 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.

Key

This is the key to a mystical tropical paradise…. errrr… sorry but it is not, it is simply the key to some important words that you will encounter pretty often while reading my posts or watching my videos. I am after all a student of Chemistry and treat my kitchen like my personal laboratory where I create my own kitchen experiments! This is why the word ‘Key’ reminds me of my Chemistry textbook in my 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!
  • Daal is used to loosely to refer to the uncooked Lentil and AAMTI is a Marathi word meaning cooked curry.
  • Coriander for my friends from across the pond is Cilantro.
  • Phodni – Marathi for tempering, also one of my favourite words to say. Follow my hashtag on Instagram #phodnitales , please pretty please? 🙂
  • Kadhai – The Marathi pronunciation sounds like it ends in ‘ee’, while the Hindi pronunciation stretches the first ‘a’ following the ‘K’ to sound like ‘aaa’ , 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 and many, many calories 🙂

EXPLORE MORE RECIPES FROM MAHARASHTRA, INDIA

Random Thoughts

I would totally rechristen the word ‘Method’ in a recipe post with the name ‘Process ‘ Why, well once a Chemistry student and a retail employee I guess some things just stay with you forever. Also, instead of “PREPARATION” I choose the word ”Process” which is drilled into a Retail Managers brain like young parents making their kids rote learn alphabets)

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 is GODA masala

Pic 2 :Chopped red onion added to the mix

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 Aamti off the plate 🙂

My 1st Post …Bombay Blues …

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Deja Vu? Or is it my mind playing tricks with me again ?? sighh….

It’s often times nowadays that I slip out of my body and walk the streets of the city where I was born – Bombay to me and Mumbai to many . It is generally triggered by a simple series of photos that I see on FB of someone in Bombay or some poor soul like me that “lives” abroad but “walks” around in Bombay in their head .

So where am I right now ? I am sipping on a cold watermelon juice, alone , on a bright sunny afternoon , wearing a white gunji n blue denim shorts ,my hair is cut in a blunt cut style,something of a short bob like bouncy and fun , blow dried and I am looking at the hot humid and extremely vibrant Colaba Causeway and watching the usual street stalls hawking over priced goods to unsuspecting tourists, prostitues mingle with the rest of the world and try with no success to merge into the fabric of this vivid picture . Then I am walking towards the gateway of India feeling energised after my cold beverage only to sweat it all out by the time I reach but the sight and sounds of the beautiful Arabian sea , the waves crashing against the beautiful stonework take me far far away to a happy place in my head .

I turn and I am sitting at Café Coffee Day at Bandra Bandstand the wind in my hair feels wonderfull and the light spray of salty sea water hitting my face now n then makes me feel humid yet happy . I down a glass of cold cold yummy coffee topped with some marvellous crumbled cookies and attempt to scribble some thing I feel on a tissue paper , promising myself to one day make a blog ….

so finally when I am many miles away from my Bombay City and sitting in a tiny flat somewhere in London , when all the familiar sights and sounds have vanished do I make this blog come alive .

I do get these nostalgia attacks often times and each time I travel , if only in my head the busy yet beautiful streets of Bombay city and relive moments of my lovely life .

Oh yes and I must admit when I was in Pune , I used to get these nostalgia attacks too , especially when I was reading Shantaram . I do resent people who think that he exposed the dirty underbelly of Bombay , he merely stated life as it happened to him and his words, so beautiful , so graphic ,like I was watching a film maybe , why wouldn’t then I walk the streets of Bombay through his words ? Why not ? After all a good book does just that, doesn’t it ???

Someday I am also going to gift myself an i-pad or a tablet , I get these mad ideas when I am on a bus journey that I must write down , but they just turn into wisps of invisible threads and slip out of mind like a silent ghost …. and leave me feeling well, sort of like a person who is reading a gripping murder mystery and just as the end is to reveal all , the door bell rings…. and in comes a painfull neighbour who has to have a cup of TEA and one sided conversation NOW !

OH YES !And, I also get huge feelings of sorrow at not being able to shop and browse through the beautiful outlets of FABINDIA whenever I browse this wondefull blog called Rang décor, it’s a visual melange of all things India expressed in pictures and words that is simply a delight for a sore soul

So with this my dear future readers , I present to you humbly my blog , my thoughts at times totally neurotic but mine all the same .

I love attention who doesn’t ? therefore , I welcome bouquets and brickbats alike , but please desist from comments that are rude, racist ,inflammatory or else I shall give u what I call an “e-kick” and banish for evermore 🙂 serious !

I will always always attempt to give due credit if I am inspired by any material written by any blogger or photograph I use from any place – I hate anyone stealing my work and am sure those that I write from or paste from will also hate me if I don’t mention them .

My thoughts, my words , my life experiences and feelings are ALL my OWN and not borrowed , copied or lifted so therefore there is a copyright I reserve over them , ok ?

I may at times attempt to review or comment on movies , books , make up , fashion etc etc etc etc , which does not mean I get paid , if some one is MAD enough to ever do that , well I shall shout it out from the rooftop , NOT of my current rented flat inside a crumbling Victorian era building of course , why do that when London has so many TALL buildings- yes PUN intended 🙂

I also have a twitter id and am fairly technologically challenged and therefore will not be able to smarten this blog up and am under training , rather have forced myself to be trained by a rather sweet buddy of mine and my hubby’s for that matter , so if there’s any hanky panky stealing attempts , BEWARE , I shall catch u and spank ur backside with a LARGE , very large hairbrush . Humpfh !

I will use a lot of hyperlinks to better the understanding of many things I shall crib about and most times I link to Wikipedia which is an abundance of knowledge. If not the hyperlink will give due credit to the owner or writer of the information.

Phew!!!

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