Learn How To Make Masoor Amti Recipe from Chef Smita Deo only on Ruchkar Mejwani. This is a Quick & Easy method of Red Lenti Curry aka मसूर आमटी. Watch this Recipe In Marathi by Smita Deo and make this delicious and healthy Masoor Dal Curry at your home and share your experience with us in the comments section below.
Ingredients:-
2 cups Sprouted Red Lentil, soaked overnight and boiled
2 onions, sliced
2 onions, finely chopped
5-6 Fenugreek seeds
1 tbsp. Dry coriander seeds
4-5 Cloves
10 Peppercons
½ inch Cinnamon stick
½ tsp. Cumin seeds
1-inch Ginger
4 pods of Garlic
½ cup fresh coconut, grated
Tamarind to the size of half a lime
1 tomato, finely chopped
2 tbsp. Chilli powder
½ tsp. Turmeric powder
2 tbsp. Oil
Salt to taste
2 tbsp. Jaggery
½ cup fresh coriander leaves, chopped
1 tsp. Ghee
1 tsp. Mustard seeds
Few curry leaves
Method:-
- Take a small kadai and add oil and fry the sliced onions until golden brown.
- Dry roast the coconut until light brown.
- Heat oil again in the same pan and roast the dry coriander, fenugreek seeds, cloves, pepper, cinnamon, cumin seeds, ginger and garlic until the aroma of the masala can be smelt.
- Then grind together the fried onion, roasted coconut and the roasted garam masala to a fine paste with very little water.
- Heat the rest of the oil in a kadai and add the finely chopped onions and sauté till the onions turn pink. Add the chilli powder, turmeric powder, tomato and sauté till the oil oozes out.
- Add the boiled red lentils, the ground masala, salt, jaggery and 1½ cup of water and bring to a boil.
- Temper by heating ghee and spluttering the rai and then add the curry leaves and pour this over the massorichi amti.
- Garnish with the chopped coriander leaves and serve with the dosa.
- This recipe serves 4-5 people and the combination of dosa, chutney and masoorichi amti is mind blowing!!!
HAPPY COOKING!!!
Ingredients:-
2 cups Sprouted Red Lentil, soaked overnight and boiled
2 onions, sliced
2 onions, finely chopped
5-6 Fenugreek seeds
1 tbsp. Dry coriander seeds
4-5 Cloves
10 Peppercons
½ inch Cinnamon stick
½ tsp. Cumin seeds
1-inch Ginger
4 pods of Garlic
½ cup fresh coconut, grated
Tamarind to the size of half a lime
1 tomato, finely chopped
2 tbsp. Chilli powder
½ tsp. Turmeric powder
2 tbsp. Oil
Salt to taste
2 tbsp. Jaggery
½ cup fresh coriander leaves, chopped
1 tsp. Ghee
1 tsp. Mustard seeds
Few curry leaves
Method:-
- Take a small kadai and add oil and fry the sliced onions until golden brown.
- Dry roast the coconut until light brown.
- Heat oil again in the same pan and roast the dry coriander, fenugreek seeds, cloves, pepper, cinnamon, cumin seeds, ginger and garlic until the aroma of the masala can be smelt.
- Then grind together the fried onion, roasted coconut and the roasted garam masala to a fine paste with very little water.
- Heat the rest of the oil in a kadai and add the finely chopped onions and sauté till the onions turn pink. Add the chilli powder, turmeric powder, tomato and sauté till the oil oozes out.
- Add the boiled red lentils, the ground masala, salt, jaggery and 1½ cup of water and bring to a boil.
- Temper by heating ghee and spluttering the rai and then add the curry leaves and pour this over the massorichi amti.
- Garnish with the chopped coriander leaves and serve with the dosa.
- This recipe serves 4-5 people and the combination of dosa, chutney and masoorichi amti is mind blowing!!!
HAPPY COOKING!!!
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Lifestyle