Sagli Masoori (Whole Red Lentil)- Randai – Coconut based gravy This recipe is the one I learnt from my MIL.. Being brought up in Bombay, I was not keen on these coconut based curries.. being surrounded with gujjus, marathis, punjabis. We as kids were more interested in their cuisine..
After marriage, my MIL was strictly into amchi dishes, and this one dish of hers that I liked the most. So thought of sharing this with you all…
Ingredients:
After marriage, my MIL was strictly into amchi dishes, and this one dish of hers that I liked the most. So thought of sharing this with you all…
Ingredients:
- 1 cup whole masoor / red lentil,
- 1/4 the cup tender bamboo shoot pcs (optional),
- 1 medium potatoes diced into small cubes,
- 1 medium onion chopped
- 1/4 tsp turmeric
- 2 small pieces of dried bhrind sol
Method:-
- Soak the lentil overnight.
- The next day put the lentils, onion, potatoes and bamboo shoots in a cooker, add 1/4 tsp turmeric and 2 small pieces of dried bhrind sol.
- Add enough water and bring the cooker to full pressure and switch off
For the masala
- 1/3 cup fresh coconut scrapings,
- 8 nos whole kashmiri chillies,
- 1 and 1/2 tsp whole coriander seeds.
Method
- In a pan put a few drops of oil and roast the chillies and coriander seeds till they give aroma.
- Add just a small piece of tamarind to the above masala and grind it with help of a little water to a medium fine paste
- Now add this ground masala to the cooked lentils, add salt to taste and boil vigorously till done (you will see a little dark colour in the middle of your boiling curry, which tells you that your curry is cooked).
- Cover and switch off the flame.
- Now take small pan add 2 tbsp. oil and heat it to smoking point , to this add 8 to 10 garlic flakes slightly bruised and once they are golden brown pour it in lentil gravy (the tempering should be done when the curry is still hot). It tastes very good with hot phulkas, rice, Idlis and dosas too…
Please do try and enjoy… 🙂
