Masooriche tonak
Masooriche tonak (Red lentil gravy masala):
Masoor or red lentils are abundantly grown in Indian fields along with other dals and also consumed world wide by the vegetarian population. It has lot of nutritional benefits. Its a rich source of proteins, iron, vitamins and folic acid. Its also safe for consumption for diabetic people. So overall due to its dietary benefits, vegetarian population have them basically in their diet.
Masoor is cooked in various ways depending upon different culture and the state where each one is born and brought up. In Goa, we prepare it in a gravy masala form and usli. Usli is prepared by sprouting Masoor dal. Today I shall give you the recipe of gravy masala which is called out as masooriche tonak as per local Goan language.
Masooriche tonak is a Goan traditional recipe coming along the very past ancestral times and still prepared and relished by all Goans. Its consumed for breakfast along with Goan pau/chapati/roti or at lunch/dinner too. Its a common recipe in every Goan household and its one of the favorite gravy masala of all Goans.
Ingredients:
Masoor dal-1 cup
Potatoes-2
Onions-1 long slitted, 1 finely chopped
Garlic cloves-2-3
Tomato-1 finely chopped
Scraped coconut-2 cups
Cinnamon-1 inch
Cloves-3-4
Star anise-1 small petal
Poppy seeds-1 tsp
Coriander seeds-1 tsp
Peppercorns-1 tsp
Red chillies-2
Haldi powder-1 tsp
Red chilli powder-1 tsp
Tamarind-1 small ball.
Sugar-1 tsp
Salt as per taste
Water as required
Oil-2 tsp
Method:
Soak masoor for about 1 hr. This makes it cook quickly. Some people don't soak it, but then it requires more time to cook. I prefer sometimes soaking it at least for 20-30 mins in hot water.
Pressure cook it with chopped potatoes for 3 whistles with required water.
Heat a pan, add oil and saute dry masalas like cloves, cinnamon, star anise, coriander seeds, peppercorns, red chillies till nice aroma.
Remove them in a plate. Then saute garlic cloves, long slitted onion and scraped coconut till light brown.
Add poppy seeds and saute for 1 sec and off the flame. Add haldi powder, red chilli powder and mix properly everything. Let it cool.
Grind everything by adding tamarind ball and required water to fine paste.
In the cooking vessel add oil, chopped onions. Saute. Add chopped tomatoes. Saute nicely. Now add the cooked masoor and potatoes from cooker. Stir and let it cook. Add mixer grinder paste,add water if required to adjust the consistency of your gravy. Add sugar, salt and let it boil very nicely.
Your masoor tonak is ready. Off the flame. Wait for sometime for flavours to get mixed properly and then serve with chapati/pau/roti for breakfast or for lunch/dinner with rice.
In Goa, this is often consumed during breakfast with pau or chapati/roti.
Masoor or red lentils are abundantly grown in Indian fields along with other dals and also consumed world wide by the vegetarian population. It has lot of nutritional benefits. Its a rich source of proteins, iron, vitamins and folic acid. Its also safe for consumption for diabetic people. So overall due to its dietary benefits, vegetarian population have them basically in their diet.
Masoor is cooked in various ways depending upon different culture and the state where each one is born and brought up. In Goa, we prepare it in a gravy masala form and usli. Usli is prepared by sprouting Masoor dal. Today I shall give you the recipe of gravy masala which is called out as masooriche tonak as per local Goan language.
Masooriche tonak is a Goan traditional recipe coming along the very past ancestral times and still prepared and relished by all Goans. Its consumed for breakfast along with Goan pau/chapati/roti or at lunch/dinner too. Its a common recipe in every Goan household and its one of the favorite gravy masala of all Goans.
Ingredients:
Masoor dal-1 cup
Potatoes-2
Onions-1 long slitted, 1 finely chopped
Garlic cloves-2-3
Tomato-1 finely chopped
Scraped coconut-2 cups
Cinnamon-1 inch
Cloves-3-4
Star anise-1 small petal
Poppy seeds-1 tsp
Coriander seeds-1 tsp
Peppercorns-1 tsp
Red chillies-2
Haldi powder-1 tsp
Red chilli powder-1 tsp
Tamarind-1 small ball.
Sugar-1 tsp
Salt as per taste
Water as required
Oil-2 tsp
Method:
Soak masoor for about 1 hr. This makes it cook quickly. Some people don't soak it, but then it requires more time to cook. I prefer sometimes soaking it at least for 20-30 mins in hot water.
Pressure cook it with chopped potatoes for 3 whistles with required water.
Heat a pan, add oil and saute dry masalas like cloves, cinnamon, star anise, coriander seeds, peppercorns, red chillies till nice aroma.
Remove them in a plate. Then saute garlic cloves, long slitted onion and scraped coconut till light brown.
Add poppy seeds and saute for 1 sec and off the flame. Add haldi powder, red chilli powder and mix properly everything. Let it cool.
Grind everything by adding tamarind ball and required water to fine paste.
In the cooking vessel add oil, chopped onions. Saute. Add chopped tomatoes. Saute nicely. Now add the cooked masoor and potatoes from cooker. Stir and let it cook. Add mixer grinder paste,add water if required to adjust the consistency of your gravy. Add sugar, salt and let it boil very nicely.
Your masoor tonak is ready. Off the flame. Wait for sometime for flavours to get mixed properly and then serve with chapati/pau/roti for breakfast or for lunch/dinner with rice.
In Goa, this is often consumed during breakfast with pau or chapati/roti.
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Love yojr recipes.... Always very precise.
ReplyDeleteThank you so much dear Melissa!!
DeleteTried this recipes. It was amazing. Thank you. .
ReplyDeleteThank you so much for trying my recipes and thanks you loved them.
DeleteThank you so much for trying my recipes and thanks you loved them.
Deletewhen to add dry roasted masala?
ReplyDeleteDear, dry roasted masala needs to be grinded along with roasted coconut, onions etc as mentioned in my recipe. This grinded masala is added into cooked masoor and then boiled. Read my recipe dear properly.
Delete