We are in day …. God-knows-what of the lockdown! It feels like forever. With just pantry staples and a few vegetables since we want to maintain social distancing as much as possible, we are getting into a routine (which is super boring in the already boring timetable we have). But I thought I would try different versions of the same ingredient – masoor, dal, white chana, black chana – just to make it interesting. The last time I did masoor it was with spinach. Here is another variation which is just as nice.
Credit: Sean and Ina
· 1 cup whole Masoor
· 2 medium Onions, finely chopped
· 2 medium Tomatoes, finely chopped
· 1 inch Gingers
· 6 to 8 cloves of Garlic
· 3 – 4 tbsps Green Coriander Leaves, finely chopped
· 2 Limes (optional)
· 1/2 tbsp Red Chillie Powder
· 1 tbsp Garam Masala Powder
· 1/2 tsp Turmeric Powder
· 1 small Vegetable Stock Cube (optional)
· 25 gms Coconut Milk Powder (dissolved in 12 cup warm water) OR 1/2 cup Thick Coconut Milk
· 2 tbsp Oil / Ghee
· 1 tsp Salt or to taste
Wash and rinse the masoor twice. Soak in enough water overnight or at least for 1 to 2 hours.
Crush the ginger and garlic using a mortar and pestle to make a coarse paste and keep aside.
When the masoor has finished soaking, heat 4 cups water in a vessel and once the water starts boiling, add 1 tsp. salt and the drained soaked masoor and cook covered on low heat for 12 to 15 minutes till done (time will depend on the quality of the masoor). The masoor should not get mushy. It should retain its form.
Heat oil / ghee in another vessel and add the onion. On medium heat sauté till light golden. Turn the gas to low heat and add the coarse ginger-garlic paste and sauté for a minute. Then add the chopped tomatoes and salt. Sauté till the tomatoes turn soft.
Add the turmeric, chillie and garam masala powders and sauté for a minute. Then add the boiled masoor. Mix gently.
Add 2 cup hot water and the crushed stock cube. Let the masoor cook for another 10 minutes. After 10 minutes, check for salt and add if needed. Finally add 2 tbsp. chopped coriander, lime juice and the coconut milk. Mix and let it simmer for another 5 minutes. Garnish with the remaining green coriander.