Sanoli's Kitchen

Thursday, July 5, 2012

PUY LENTIL (KALE MASOOR) CURRY

This is one of my favourite recipes. When I first started cooking immediately after marriage, didnt know any pros and cons about it. No experience on cooking, usually put vegetables easy together with lentils and had come up good. That time we were in Maharashtra, so puy lentil was easilly available there and it was such an experimental recipe of my early-age cooking. Puy lentil is highly rich in protein, nutritious, delicous and very simple, goes well with chapathi and rice both.

INGREDIENTS:
1 Cup Puy/Whole Red Lentil (Kale Masoor)
1 medium Onion (finely chopped)
1 tbsp minced Garlic
1 tsp Ginger paste
3/4 cup chopped Tomatoes
2 chopped Green Chillies
1 tsp Coriander powder
1/3 tsp Turmeric powder
1/2 tsp Red Chilli powder
1/2 tsp Chole masala (optional)
A pinch of Garam masala
2 tbsps grated Coconut
2 tbsps Chopped Cilantro (coriander leaves)
1/2 tsp roasted Cumin seeds + 1 dry Red Chilli (pounded)
1 tbsp Oil
1 tbsp Clarified Butter (Ghee)
1/2 tsp Mustard seeds
5-6 Curry Leaves
Salt as per taste

METHOD:

Rinse and soak whole red lentil in warm water for 2-3 hours.

In a pressure cooker, put lentil alongwith double amount of water, onions, tomatoes, ginger, garlic, coriander powder, red chilli powder, turmeric powder, chole masala, 1 green chillies and garam masala.

Now heat the pressure cooker pan, when it starts to boil, add grated coconut, cilantro, oil and salt. Pressure cook it till 5 whistles. Let it cool naturally, then open the lid.

Heat clarified butter in a wok. Add mustard seeds, when it pops up, add curry leaves and green chillies. Saute for few seconds. Now add boiled lentil in it. As it starts to boil, switch off the heat. Garnish with cilantro and roasted cumin-dry chilli powder.

Serve hot with steamed rice or chapathi.

TIPS: If urgent, it could be cooked without soaking. For that you have to pressure cook it upto 7
whistles.

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