My Attempt at Cooking Masoorchi Amti
Satya Yuga
In my goal to eat healthier, I’ve been experimenting with Sprouted Dal. Sprouted Dal is supposed to be healthier than regular soaked dal due to their being true super foods. They are essentially pre-digested foods as the seeds’ own enzymes do most of the work and are an excellent source of Protein, Fiber and Vitamin B.
For my experiment with sprouting, I chose to use Masoor Dal (split red lentils). Ideally, I would go with whole red lentils, but the split ones were what I was able to find and had read that they were still capable of sprouting.
Now that I had successfully sprouted my Masoor Dal, I needed to make use of them. With that in mind, I hunted down recipes and discovered the following:
Masoorchi Amti
Watching the enclosed video, I saw that the steps were pretty fast-paced as what I was used to, so I made sure to view it multiple times to ingrain it in my ancient brain.
My next goal was the initial preparation of the herbs, spices and basic ingredients.
Following the directions:
Bring a pot of water with ground turmeric and salt to a boil, add sprouted masoor dal, cover and continue cooking on low heat for 20-30 minutes -- checking the firmness of the dal. Drain in a colander and set aside.
Heat 1 tbsp olive oil in a pan, once oil is hot, add cumin seeds, curry leaves, chopped onions, salt and cook the onions till they are slightly colored.
Add green chillies -- I used Serrano Peppers for the extra heat, which was probably a mistake as it overwhelmed the flavor of the final dish -- and crushed garlic. Let the garlic brown so that it releases it flavor in the oil.
Add chopped tomatoes, asafoetida (hing), turmeric, red chilli powder, coriander powder and garam masala and sauté for a minute.
Add a little water, cover and cook the tomatoes and spices for about 3 minutes.
Add boiled masoor, freshly ground coconut paste -- I used Coconut Flour -- mix, cover and cook till it comes to a boil. Add browned grated coconut and mix.
The finished product:
Comments
Way to go bro!!
Voted for trying,.. The ingredients seem fine other then the sprouts, and the final product doesn't look too appetizing either.
Soo....well....how as it ?! heh
I thought it was tasty due to the heat provided by the Serrano Peppers. But I imagine it is an accustomed taste. If you wanted to make it more edible to the average individual -- and don't mind committing a cultural cooking taboo -- you can always make it in a creamy tomato sauce by adding in the final step 8 oz. Tomato Sauce, 14 oz. Coconut Milk and 3 Tbs. Sugar. If you need to thicken the sauce, you can always add additional Coconut Flour.
are you supposed to boil the masoor?
you lose all the enzymes that way.
I read that as long as you don't overcook it, it should be okay, but the source I used could be mistaken. Do you recommend just simmering the raw sprouted dal as part of the final step?
Otherwise, I've also taken to munching on raw sprouted dal as a snack food.
As a vegan i know that spouts are delicate and require the least possible processing.
Get a job, hippy!
Looks like I'm eating my sprouted dal raw from now on -- unless you have any recommendations.
just add them in at the end and take it off the stove.
Nice 🙂
Lobhia bana diya ye to
Translation?
Voted for that chick 😃
haha side effects of staying with Indians 😃
Side effects that I can definitely live with. Now to find some Ethiopians to stay with.
I hear that Ethiopian hosts chew the food for you.
...... so hospitable.
BTW, I had made my own Garam Masala, but that is a different story.
looks interesting 🙂
u did this ..no way 😛 ..voted and looks yummy too
I might try this myself 😉
Interesting and looks lot of efforts on your part.
LS is ridiculously wealthy. His butler made it for him.
How I wish that were true. A video of me scurrying around the kitchen making this would have been suitable for a gag reel.
Voted for the ...Chef...o/
Comment
lol 😛 voted!
very nice.. the dal looks a bit firm.. maybe if u just soak it in water for some time, it will loosen them up and still use the same water for boiling.
Hot Water? Cold? Room temperature?
just room temperature water, covered with tin/Al foil
why to cover the dal?
Yummy!
@Lysander...Sprouts should be soaked in water as Mohan rightly said for a ffew hours until they are soft. I would reckon it woudl be between 3-4 hours. We usually keep the dal in water overnight to sprout it it. The sprouts then are tender in the morning and ready to cooki.
While cooking all you need to do is stir fry - some olive oil added tastes brilliant and of course that bit of lemon or tamarind added makes it nice and tangy. Tomato, tamarind paste, onions and some green onion sprouts. Once cooked, can garnish it with coriander which gives a terrific aroma and is really refreshing 😃
you should also try to see if you can make your own "Kokam" juice ... its the healthiest natural juice available 🙂 It goes well with most dry curry veggies and is also a digestive aid. Reduces a number of acids (such as uric acid that causes gout)
http://www.vegrecipesofindia.com/kokum-sherbet/
Thank you very much for this! Something I will definitely be pursuing.
we normally keep dal soaked in water for 3-4 hours and then overnight in damp cloth. Am I right?
Overnight in a damp cloth sounds like what I did for sprouting, but that was repeated for a few days, rinsing the sprouts twice a day to keep them damp.
❤
Nice article 🙂
It sounds good. What time are we eating.
WoWow !! Cool.. It turned out way better than when I attempted my first Cake 😛
All I've ever baked was brownies and that was from a box mix.
i made from box mix too 😛 But the Cake ended like a Biscuit .. So hard 😛
🙂
VERY IMPRESSIVE!
wow.. .awesome stuff u got there 😃 🙂
v