Whole Masoor gravy /Masoor Masala/
Cooking whole masoor is very easy. No need to soak as this dhal cooks fast in a pressure cooker..you can make dhal , just like other dhals with whole masoor. Today I have made whole masoor masala which goes well with chapathis/parathas.
Whole masoor - 1 cup
Onion - 1 chopped fine
Tomato - 2 chopped fine
Ginger garlic paste - 1 tbsp
Chilli powder - 1 tbsp
Garam masala powder - 3/4 tbsp
Turmeric powder - 1/4 tbsp
Cream or yogurt - 2 or 3 tbsp
Jeera/ cumin seeds - 1/2 tbsp
cardamom, clove, cinnamon - each 2
Salt as needed
Oil - 2 tbsp
Cook masoor dhal with 2 1/2 cups of water in a pressure pan/cooker for 2 whistles...it has to be soft , but not very mushy.
Heat oil in a kadai/pan and add jeera(cumin seeds), cardamom, clove and cinnamon...when they start to splutter up add onions and fry till golden brown.....next add ginger garlic paste and saute for a minute...then add chopped tomatoes( or can even use tomato paste) and saute till they are mashed well and pulpy....next add all the powders and mix once. Then add cooked masoor with a cup of water...cook for 3 - 4 minutes....finally add salt and cream or yogurt...reduce flame and cook again for 3- 4 minutes or until it comes up to a boil....remove and enjoy with chapathis/parathas...
You can fry onions and tomato in oil for 3 - 4 minutes and grind in a mixer to a smooth paste and make this masala....first add all the spices...then ginger garlic paste and then add this ground paste and follow the remaining steps...both tastes good.