How to Summer Eating on a Dime Masoor bhaji

Maggie Maldonado
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How to Summer Eating on a Dime Masoor bhaji
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How to Summer Eating on a Dime Masoor bhaji Delicious, fresh and tasty.

Masoor bhaji. Heat a little oil and add cloves, cinnamon, pepper and coriander seeds. Grind them with coconut, red chilies and tamarind. Masoor bhaji is the popular Maharashtrian curry usually enjoyed with rice or chapathi.

They have it during breakfast or for lunch with fire roasted bread called as bakri (made with rice or juwar.

Masoor Tondak / Masoor Bhaji / Brown lentils Gravy.

Whole brown lentils are called as masoor in Goa.

You can have Masoor bhaji using 11 ingredients and 6 steps. Here is how you cook that.

Ingredients of Masoor bhaji

  1. You need of masoor dal.

  2. You need of onion chopped.

  3. Prepare of garlic chopped.

  4. You need of turmeric powder.

  5. It’s of green chillies.

  6. Prepare of garam masala.

  7. You need of curry leaves.

  8. Prepare of Salt.

  9. Prepare of grated coconut and coriander leaves chopped for garnishi.

  10. It’s of mustard and cumin seeds.

  11. It’s of hing.

They are good source of proteins, good for digestion and lowers cholesterol levels.

Below is the recipe for what we call masoor tondak in Goa..

In a pressure cooker add oil once it heat add curry leaves, bay leaves, black paper, clove, cinnamon and saute for few seconds.

Add ginger garlic paste and onion stir it till onion turned into golden brown.

Masoor bhaji instructions

  1. Soak dal for 1/2 hour with water just over the dal..

  2. In a kadhai take oil add mustard and cumin. Add hing the mix..

  3. Add curry leaves, green chillies and onions and saute..

  4. Drain water and add dal and and mix well.

  5. Add garam masala salt and saute. Cover lid and cook for 5-8 mins and stir in between.

  6. Add coconut and coriander leaves and mix and cook for 2 mins. And serve.

Add masala and salt and hot water stir it.

That may include rice, a curry, different cooked vegetables (called sabzi, bhaji or other names) and curds to just name a few.

In Goa they even add fried fish to a thali or pickled fish (called para).

In fact, masoor dal is best served over cooked rice and with some pickled fish.

The masoor dish was simply mind blowing and we took a few more servings of the same.