Tuesday, November 3, 2009

Masoor Thondak / Masoor Curry.

I am a pressure cooker "freak" or "fan" whatever you may call it, I make anything from pulao to biryani to dals and beans, to chicken in the pressure cooker.
My favourite is my mom's Instant Chicken , cooked in the pressure cooker of course.
I have not yet experimented with seafood in the pressure cooker till now though, may be one day I might venture in that direction too........

I make most of my beans and channa in the pressure cooker, as that is the best shortcut when you want to have food on the table quickly and you have 2 toddlers around you all the time.
This recipe falls in one of those categories where I "dump" everything in the pressure cooker and pressure cooker for a couple of whistles and voila quick gravy with beans is ready to devour with simple hot phulkas/rotis(flat bread) or rice.

Anyways here is the recipe for the Masoor Thondak.

1 cup masoor washed and soaked in water for about 20 minutes.
1 tsp oil,
1 tsp cumin seeds,
pinch of hing,
2 cloves garlic, chopped fine,
2 tbsp grated ginger,
2 tomatoes, chopped,
1/2 tsp turmeric powder,
1 green chilly, slit,
salt to taste,
1/2 tsp sugar.
chopped coriander leaves for garnish.

  • Heat oil in the pressure cooker, add the hing and cumin seeds and when they splutter add the chopped onions , garlic, ginger and mix well.
  • Next add the drained masoor and the turmeric, everyday masala, salt and sugar.
  • Mix well till everything is coated with the masala.
  • Add about 1 and 1/2 cups of water and put the pressure cooker lid on with the whistle and pressure cook on medium high heat for 2-3 whistles.
  • When you open the cooker adjust the amount of gravy consistency as you desire.
  • Add chopped coriander leaves for garnish.
  • There you go quick masoor thondak ready to eat.
Can make any kind of beans, channa, lentils in this way.
Substitute any kind of garam masala of your choice for the everyday garam masala.
Add some more green chillies or red chilly powder if you like more spicy.

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