Wednesday, October 5, 2016

Parsi Masoor by Parinaaz Marolia

Black lentils in a spicy gravy


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 


Recipe Developed & Created By Parinaaz Marolia 

Visit Parinaaz's Blog - for more such delicious recipes by Parinaaz

Instagram: @adollopofthat

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