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
- 1 Pan with lid
- 1 Knife
- 1 Chopping Board
- 1 Spatula
- 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
- 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.
- 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.
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
- Valache Birdhe – C.K.P style recipe -वालाचे बिरडे
- Konkani Pompfret Fish Curry पापलेटचं कलवण
- Prawn Khichadi – कोळंबीची खिचडी
- C.K.P Style King Fish Curry – सुरमई चे कालवण
- C.K.P Style Prawn Curry
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 🙂