This is one of the widely used pulses across the world, I believe. Back home Belgaum is famous for this pulse and the locally grown variety is different from the one we get in stores here. The Belgaum masoor is tiny in shape and tastes much better. My grandmothers side, in Belgaum have large farms where they grow this lentil and the other being kale vatane/black peas. So everytime we went for a visit, we were always sent with bag full of these lentils. These lentils are a staple and are always stocked back home and so we have so many variations of preparing this curry.
Today’s recipe is just as simple with use of goda masala and tempered with garlic & curry leaves. We used to also use the spiced chili powder(Belgaum chili powder,masala tikhat, ghati masala, or masala khara) which when used, there is no need to add any additional masala. The recipe for the masala tikhat(spiced chili powder) will have to wait until I make, till then follow this recipe :
1 cup masoor/ brown lentils
1/2 tomato, sliced
1/2 small onion, sliced
2 tbsp oil
4 –5 big cloves garlic, minced
4 – 6 curry leaves
1 tsp chili powder
1 tbsp goda masala
2 tbsp fresh/frozen coconut & cilantro for garnish
salt to taste
1. Pressure cook the lentils along with onion and tomato, with enough water. Allow for 1 –2 whistles and let it cool.
2. Heat oil in a deep vessel. Add the minced/pressed garlic and sauté slightly. Add the curry leaves.
3. Add the contents in the pressure cooker(cooked lentils).
4. Add salt, chili powder, turmeric, masala and let it simmer for about 5 – 10 minutes.
5. Garnish with cilantro & fresh coconut.
6. Serve with bhakri/chapati or with plain rice.
Preparation Time: 30 mins
Serves: 2 – 4
Note: The lentils can be cooked in a vessel separately although it will take more time, so soak it for few hours before cooking.
Variation: The fresh coconut can be ground with cumin and coriander and added to the curry. Skip goda masala in that case.