Preparation time
- Total: Approximately 45 minutes
- Preparation: 10 minutes
- Cooking: 35 minutes
Ingredients
- 1/2 cup Masoor Dal (Whole)
- 1 Onion - finely chopped
- 1 Tomato - finely chopped
- 2 tablespoons Fresh coconut - grated
- 2 tablespoons Sunflower Oil
- 1/4 teaspoon Salt - to taste
- 1 Green Chilli - slit
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds (Jeera)
- Asafoetida (hing) - A pinch
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 sprig Curry leaves
- 2 tablespoons Coriander (Dhania) Leaves - chopped
Instructions
- To begin making the Goan Masoorchi Usali recipe, wash and soak masoor for 2 to 3 hours
- After soaking drain, the water
- Add the masoor to a pressure cooker along with 2 cups water and pressure cook it for 2 whistles
- Wait for the pressure from the cooker to be released
- Heat a kadai/wok, add oil
- After oil gets heated, add mustard seeds and let it flutter
- Now add cumin seeds and let it crackle
- Add curry leaves, asafetida and slit green chili and stir
- Now add chopped onion and fry till onion turns pinkish
- Add chopped tomato and let it cook till tomato turns soft and mushy
- Now add 1/4 teaspoon salt and mix well
- Add turmeric powder and mix
- Now add pressure cooked masoor and mix well
- Add grated coconut and again mix
- Let this cook for 5 minutes on low flame
- If needed add salt
- Garnish with chopped coriander leaves
- Serve Goan Masoorchi Usali along with Phulkas and Steamed rice for a weekday Goan meal
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 2
- Goan Recipes
- Lunch
- High Protein Vegetarian