Masoor in Coconut Gravy
by Tarla Dalal
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Added to 15 cookbooks
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I bet you have never ever thought of sprouting Masoor! Try it today, and use it in this awe-inspiring Malwani gravy.
- Heat ½ tbsp of oil in a kadhai, add the coconut and onions and sauté on a medium flame, till they turn golden brown in colour, while stirring continuously. Allow to cool for a while.
- Add ¼ cup of water and blend in a mixer to a smooth paste. Keep aside.
- Heat the remaining 2½ tbsp of oil in the same kadhai, add the cloves, peppercorns, cinnamon and cardamom and sauté for a few seconds.
- Add the onions and sauté till they turn translucent.
- Add the masoor sprouts, tomatoes, chilli powder,turmeric powder, coriander powder, salt and 1 cup of water, mix well and simmer till the masoor is cooked.
- Add the prepared coconut-onion paste, mix well and simmer for another 5 to 7 minutes.
- Serve hot garnished with coriander.
Nutrient values (Abbrv) per serving
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