Categories
Healthy food

(178)Whole Masoor

Ingredients

  • ½ cup whole Masoor.
  • 2 cup water.
  • 1 tsp. Salt.
  • ½ tsp. Turmeric powder.
  • Tempering Ingredients ( Vaghar)
  • 2 medium size finely chopped Onions.
  • 1 medium size finely chopped Tomato.
  • 1 tbsp. Oil.
  • ½ tsp. Cumin seeds.
  • ¼ tsp. Asafoetida powder.
  • 1 tsp. Red chilli powder.
  • 1 tsp. Coriander Cumin powder.
  • 1 tsp. Garam masala.
  • 8-10 Curry leaves.
  • 1 tbsp. chopped Coriander leaves.

Method

  1. Wash Masoor thoroughly 2-3 times.
  2. Pressure cook upto 3 whistles after adding water, salt and turmeric powder.
  3. Open the lid when pressure releases.
  4. Drain extra water from the cooked Masoor pan and keep aside.
  5. In nonstick pan or thick bottom pan heat oil.
  6. Add Cumin seeds and wait for crackling sound. Then add Asafoetida powder and Curry leaves.
  7. Add chopped onions, saute till translucent. Add chopped tomatoes and saute till it becomes tender.
  8. Now add all dry spices and coriander leaves. Again saute till oil separates.
  9. Pour cooked Masoor, close the lid and simmer for 5 minutes.
  10. Taste the dish before serving hot with steamed rice, Fulka roti or Jower roti or Bhakhri or as you wish.

List of my other recipes.

Rajeshree Gandhi's avatar

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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