Masoor Randoi, a coastal cuisine, is relished as a classic recipe in my home. My daughter particularly loves this dish paired with warm, soft chapati and served alongside crisp cucumbers and carrots.
How to make Masoori Randoi:
Begin by prepping the required ingredients to make the Masoor Randoi. Cook the lentils until tender along with a small onion. Prepare the coconut masala in a blender and add it to the tender lentils, bringing it to a boil. Temper the lentils with lots of golden-fried onions and garlic, and it’s ready to enjoy.
Serving suggestion for Masoori Randoi :
Masoori Randoi is served with rice, Chapati, Bhakri making it a comforting and nutritious meal.
Masoori Randoi
Masoori Randoi is a delightful and flavorful lentil curry prepared with whole red lentils (masoor dal).
Equipment
- 1 Pressure Cooker optional (can be cooked in a heavy bottom pan)
Ingredients
- 1/2 cup Masoor whole red lentils
- 1 small onion finely chopped
- 4-5 cloves of garlic minced
- 1/2 cup grated coconut
- 1 tbsp coriander seeds
- 1 tsp tamarind paste
- 1/2 tsp turmeric powder
- 5-6 whole red chilies
- 1/4 tsp shaijeera caraway seeds
- 1/2 tsp ghee/coconuut oil/oil
Instructions
- Rinse the Masoor under running water. Soak them in enough water for about 30 minutes(Soaking is optional). Drain and set aside.
- If using a pressure cooker, add enough water to cover the lentils completely along with chopped onion. Close the lid and cook for about 2-3 whistles or until the lentils are tender.
- If using a pot, add about 2-3 cups of water and cook on medium-low heat for about 30-40 minutes or until the lentils are cooked through. Stir occasionally and add more water if needed.Once the lentils are cooked and the desired consistency is reached (slightly thick and creamy), turn off the heat.
- In a blender, combine the grated coconut, tamarind, coriander seeds,turmeric powder, whole red chilies, shaijeera Blend into a smooth paste. Set aside.
- In a large pot combine the cooked lentils and the smooth paste and bring it to a boil.
- Adjust the consistency of the Masoori Randoi by adding more water if desired. Season with salt to taste.
- Heat Ghee in a tadaka pan. Add the minced garlic and sauté until golden brown. and add to the lentil mixture.
- Cook for an additional 5 minutes, allowing the flavors to meld together.
- Serve the Masoori Randoi hot with steamed rice or roti.
- Enjoy your flavorful Masoori Randoi!
