Wednesday, 25 April 2012

Masoor aur Makai ~ Masoor lentils and Sweetcorn Daal/Curry

Made n Enjoyed
Hello readers,

Hosepipe ban in UK ???? you all must be thinking how is it possible, but sadly UK has faced one of the driest two year periods on record...so government and water suppliers all have introduced " temporary use bans " and Hosepipe ban will effect nearly 20 million customers in UK..also face fines
of up to £ 1000 ...:( The government has urged householders to be "smarter about how we use water".


However since this ban is in place..looks like god has listened our prayers, past 10-12 days we are having rain...yeahhhhhhhhhhhhhhhh, I am so happy ! but same time rain has brought once again cooler temperature and traffic chaos ! and because of continuous rain I did not go for shopping and I was without Indian vegetables, guess what? my daughter gets happy when I don't have Indian vegetables :)


So I thought I'll soak some lentils and will cook for dinner. Then same time I saw in my freezer that I have two open bags of Sweetcorn, I thought I'll make corn curry too. But then again I thought I don't want to make two two dishes..so came with an idea why don't I use lentils and sweetcorn in one dish ? Dish came out so well, we all enjoyed it, I took a pictures of the dish and posted on my FB wall, and few friends asked for recipe too :) here is the recipe




You will need:-
  • 1 bowl whole Masoor ( I used green one-wider ) you can use red kidney beans too
  • 1 bowl sweetcorn ( I used frozen )
  • 2-3 tbsp green chillies, ginger and garlic crushed
  • 2-3 tbsp roasted peanuts powder ( optional )
  • 2-3 medium tomatoes crushed
  • few fresh curry leaves
  • 1/2 tsp kasoori methi ( optional )
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder
  • 2 tsp dhana jeera powder
  • 1/4 tsp garam masala
  • salt to taste
  • 2 tbsp oil
  • 1/2 tsp mustard seeds

Method:-
Rinse masoor 2-3 times, soak for an hour and pressure cook with adding 2-3 cups of water. I cook mine on a medium heat with 6-7 whistles or till soft. If you don't have pressure cooker:- Please see link here how to cook Masoor without pressure cooker. Keep boiled masoor aside.

Grind chillies, garlic and ginger in a grinder with tomatoes. Heat oil in a heavy bottom pan, add mustard seeds, when crackle add curry leaves and kasoori methi, fry for few seconds and add tomato pulp with CGG paste. Lower the heat, add red chilli , tumeric, garam masala, dhana jeera powder and salt. Cook masala till oil is visible on the side of pan.

Now add frozen sweetcorn and peanut powder. Let it cook for 3-4 minutes. add boiled masoor, mix very well. Add 1/2 - 1 cup of water. Cook it for 10-12 minutes,stir in between. Add little water if massor dal is too thick. then cook further 1-2 minutes. Turn off heat. Ready to serve with hot roti and mixed salad.

 Enjoy !!

5 comments:

  1. Mindblowing curry, nutritious rich side dish.

    ReplyDelete
  2. Hi Jag..how you been sweetie? This dhal pulled me over..looks so so so delicious! ;)

    ReplyDelete
  3. Sumptuous! I'mma try it on my Microwave!

    ReplyDelete

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