- 1 cup masoor 2 medium onions chopped finely 6 cloves of garlic ½ inch of ginger 3 red chillies 1 teaspoon cumin seeds(jeera) 1 teaspoon coriander seeds 4 cloves ½ inch cinnamon(tikhi) 1 petal star anise(chakri phool) 5 black peppercorns 6 sprigs of coriander leaves A small piece of tamarind 1 teaspoon grated jaggery ½ cup grated dry coconut Salt to taste
Among the lentils masoor needs less soaking time and cooks easily too. Masoor grain is available in two sizes. The small grained variety is more tastier.
- Wash the masoor and soak it in the water for 1 hour.
- Heat 1 tablespoon oil and fry the onion till golden.
- Add the masoor and 3 cups of water. Cook till the masoor becomes soft.
- In a pan dry roast red chillies, cumin seeds ,coriander seeds, cloves, cinnamon, star anise, peppercorns. Keep it aside.
- Also dry roast the coconut to a golden color.
- Grind to a paste the roasted garam masala, coriander leaves, garlic , ginger, and tamarind.
- Heat a pan, add oil and fry the ground paste till oil separates.
- Add the cooked masoor to the above fried paste. Add salt to taste and jaggery.
- Cook for 5 minutes. Adjust the gravy by adding more water if required.