Tariwale Masoor

Most of my Punjabi recipes are derived from Kapoor Aunty's Rajma and/or Chhole recipe. If I am making Punjabi style curry (beans/chicken/eggs), I use onion, tomato, ginger-garlic paste, coriander-cumin powder and garam masala. I play with the consistency of the gravy by grinding all ingredients together, or chopping onion & tomatoes (especially for bhurta) or grating the ingredients (especially for chicken). But more or less, it's the same basic recipe in different avatars.

I had some masoor sprouts in the fridge. So I decided to make these tariwale masoor (Punjabi Masoor Curry). In my opinion, since masoor is more mild and mushy than Rajma or chhole, use less amount of garlic cloves. I don't think Kapoor aunty cooked with masoor much but this is my version.

Tariwale Masoor
Black Lentils Curry

Ingredients

• 3 1/2 cups Masoor sprouts (or 1 cup dry masoor)
• salt to taste
• 1 tsp garam masala (preferably homemade)
• 1 cup water
• 1/2 tsp coriander-cumin seed powder
  

Grind to paste

• 1 1/2 cup roughly chopped onion
• 3/4 cup roughly chopped tomatoes
• 3 cloves of garlic
• 2"ginger, peeled
• 1/2 tsp turmeric powder
• 1 tsp paprika or mild Chile powder
  

Tempering

• 2 tbsp oil
• 1/2 tsp cumin seeds
  

Garnish

• 1 tbsp chopped cilantro
  

Method
0. Pressure cook masoor and set aside.
1. Heat oil in a pressure pan/cooker. Add cumin seeds.
2. Add onion - tomato paste. Saute for 5 minutes. Add 3/4 cup water. Close the lid. Put on the pressure and cook till 3 whistles.
3. Let the pressure drop by its own. Now add cooked masoor, water as required, remaining spices and salt.
4. Bring to boil. Let it simmer for 10-12 minutes.
5. Garnish with cilantro

Note -
1. Traditionally, the onion-tomato paste is sauted for more than hour till the raw smell is completely gone and oil leaves the masala. I used pressure cooking technique to save on time.

Source: Enjoy Indian Food