Lentil curry ( Masoorchi Aamti ) - NP

Ingredients


1 cup whole masoor soaked and sprouted


1/2 cup chopped onion


Tempering


1 tbsp vegetable oil


1/2 tsp mustard seeds


1/2 tsp cumin seeds


2 cloves crushed garlic


1/4 tsp Asafoetida


1/4 tsp turmeric powder


1 tsp red chilli powder


1 tsp coriander and cumin powder


1 tsp jaggery


4 - 5 kokum/tamarind pulp/ lemon juice


salt as per taste


Directions

1. Soak 1/2 cup masoor overnight and let it sprout. Alternatively if you are in hurry you can soak masoor for 15 min in water. Sprouting just increases the nutritive value.



2. Heat 1 tbsp oil in a pressure pan . Once oil is hot, add mustard seeds. As soon as the mustard seeds crackle add cumin seeds and all other ingredients listed under tempering. Let the garlic brown so that it releases it flavour in the oil.



3. Add onion and saute for 5 min on medium. Add red chilli powder and cumin and coriandar powder and saute for a minute



4. Add soaked masoor and saute for a min.



5. Add 2 cups of water and let masoor cook in the pressure pan for one whistle.



6. Once the pressure goes down add salt, jaggery and kokum and let the dal simmer for 5min on medium heat.

Farasbichi Bhaji Green Beans

The word farasbi in marathi has it roots in the word French beans, originally it is called "Shravan Ghevda".

This humble vegetable is a good canditate for Stir fry dishes as it retain its texture on high flame. My Mom makes it by adding boiled kala vatana and vatan,this is my MIL's version using peanut powder and fresh coconut. Both the bhajis have their distinct flavour and absolutely love both of them.

Ingredients





2 cups finely chopped green beans


1/2 cup chopped onions


2 tbsp coarse peanut powder


2 tbsp cup freshly grated coconut


2 tsp lemon juice


1 tsp jaggery



coriander for garnishing

Spices,

1 tsp red chilli powder or as per taste

1 tsp dhana jeera powder

1 tsp goda masala or garam masala

Salt as per taste





Tempering





2 tbsp oil


1/2 tsp mustard seeds


1/2 tsp cumin seeds


pinch of asafoetida


1/4 tsp turmeric powder





Directions

1. Cook green beans in a pressure pan for one whistle.



2. Take oil in a pan, once oil is hot add ingredients listed under tempering.



3. Add onion and saute till on medium heat for 5-7 min or until transluscent.



4. Add the cooked green beans, add peanut powder, freshly grated coconut, jaggery and salt.


5. Garnish with coriander and add lemon juice while serving