Sabut Masoor or Whole red lentil is consumed widely in the form of dal, amti or curries, subji, soup, and pulao.
It is brown in color from outside and red in color from inside. Highly nutritious, rich in protein and fibers. In Maharashtra, it is popularly called as “Masoor” and split lentils are called as “masoorchi dal.”
Whole masoor curry is called as Amti and prepared regularly in each household. It goes well with steamed rice, roti. The cooking methods vary from region to region.
Cooking Time
Preparation Time :15 Min
Cook Time : 25 Min
Total Time : 40 Min
Ingredients
Serves : 6
Sabut Masoor or Whole Red Lentils – 1/2 -3/4 cup
Finely chopped onion- 1/2 medium finely chopped
Cumin seeds – 1/2 teaspoon
Curry leaves – 5-6
Garlic cloves crushed – 2-3
Asafoetida – 1/2 teaspoon
Turmeric – 1/2 teaspoon
Garam Masala – 1 teaspoon
Red chili powder– 1 teaspoon
Finely chopped tomato – 1 medium
Finely chopped coriander leaves – 3-4 tablespoon
Grated coconut – 2 tablespoon
sugar (optional) - 1/4 teaspoon or A small pinch
Oil – 1/2 tablespoon
water - 1 1/2 - 2 cups as per your thickness preference
Salt - 1 teaspoon or to taste
Directions
Wash and cook Whole Masoor adding chopped onion in a pressure cooker for 3 whistles.
heat oil in a wok or pan. Add cumin seeds. Let it splutter.
Add curry leaves. Stir it. Add minced or crushed garlic. Cook well.
Add Asafoetida, Turmeric, garam masala, red chili powder. Mix well.
Add Tomato and finely chopped coriander leaves. Cook till tomato softens.
Add cooked, slightly mashed whole Masoor-Onion mixture, salt, a small 1 pinch of sugar. Mix well.
Add grated coconut. Mix well. Simmer it for 2-3 minutes. Adjust the consistency as per your requirement.