- Soak the masoor in water for half hour.
- In a pressure cooker, mix first six ingredients. Bring to a boil.
Cover with PC lid and cook for 25 minutes on VERY low flame.
- Set aside.
For vaghaar -
- Fry two chopped onions till pinkish red.
-Add garlic ginger paste and saute for a minute.
- Now add the dry masalas - dhana jeeru, sambhar, dhansak
masalo and haldi and cook for a minute or two on low flame
stirring continuously.
- Add toms and cook till soft. If the masala sticks to the pot,
deglaze with some water.
- Now all this vaghaar to the masoor.
- Add salt and lemon to taste and enjoy with burun pav (kind of
like toasted ciabatta bread) or rotlies (tortillas). Serve with
kachubar.
Serving
Suggestions
Serve with parsi kachubar made with chopped onions, raw mango, serranos, cillantro, cucumber, toms, salt and a dash of vinegar.
Originally Submitted
8/23/2015
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