Monday, 19 September 2016

Parsi Masoor (Black lentils in a spicy gravy)

Parsi Masoor
Parsi Cuisine is most often remembered for its gastronomic wedding spread, be it Patra ni Machchi, Lagan Nu Custard or Aleti paleti (organs in a spicy gravy), but that really doesn't qualify for what we eat on a daily basis. Ask any Parsi what their favourite dinner meal would be and 8 of 10 would say Masoor with Kheema na Cutlets.

Masoor is the Parsi's most favourite lentil and it is prepared using black lentis vis a vis the orange masoor dal that one usually associates masoor with.

Such is the love for this dish that Parsi Baugs (colonies) even have bi-yearly Lotto (Housie) programmes which are then followed by a much loved dinner of Masoor, Kachumbar and rotli (Indian flat bread) .

Though most households make this delicious gravy with chunks of mutton or chicken, I like to as it is, plain in all its glory but accompanied by dry side dish like cutlets or fried fish.

An incident I'd love to mention here if of my grandfather walking into the bedroom to catch my mama (maternal uncle) lying on the bed (tummy down) relishing freshly made masoor from the pressure cooker that was kept on the floor next to him. Now do you get the fascination?....

Recipe as follows.

You will need:

1/2 cup black masoor dal
2 tbsps orange masoor dal
1 onion finely chopped
2 medium tomatoes (pureed)
1 or 2 slit green chilies
2 tbsp oil
1 tsp finely chopped garlic (or garlic paste)
1/2 tsp turmeric powder
1/2 tsp dhania jeera pwder (cumin and coriander mix)
1/4 tsp garam masala powder
1 tsp red chili powder
1/2 tsp Dhansak masala powder (get the recipe here)
1/2 tsp whole cumin seeds
1 dried red chili
1 bay leaf
Salt to taste
Coriander leaves to garnish


Start by soaking the lentils for atleast two hours or preferably overnight – this helps reduce the cooking time.

Once soaked, in a pressure cooker add oil and once warm add in the red chili along with cumin seeds and the bay leaf.

Now add in a finely sliced onion, chopped garlic and a slit green chili and saute until golden brown.

Once nicely brown add in all the powdered spices. Cook until they loose their raw smell and emit a nice aroma.

Next add the pureed tomatoes and cook for another two minutes.

Now add in the soaked lentils along with some chopped coriander leaves.

Add enough water to just about cover the lentils.

Pressure cook for two whistles and then simmer for another 10 mins.

Your yummy Masoor is ready.

Serve garnished with more coriander leaves, rotli and Kachumbar (or if at my home serve the mister with some rice.)



Search This Blog

Meat'less' balls in Marinara (made with millets and sprouts)

Meat'less' Balls in Marinara A wise friend once told me, that to move a step ahead you sometimes need take two steps behind, Ev...