Name: Masoor/whole red lentils sprouts -Potato Usal or Curry recipe by Sujata Hande-Parab at BetterButter
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 4
Ingredients: Whole red lentils sprouts – ¾ cup; Potato – 1 washed and peeled and diced; Cumin seeds – ¼ tsp; Mustard seeds – ½ tsp; Curry leaves – 3-4; Asafoetida – ¼ tsp; Turmeric – ½ tsp; Red chilli powder – ½ tsp; Garam masala – 1tsp; Finely chopped tomato – 1/2 medium; Salt to taste; Oil – ½ tbsp; For paste – Fresh Coconut – 3-4 tbsp; Onion – ¼ medium; Garlic cloves – 3; Grated ginger – ½ tbsp; Coriander leaves roughly chopped – ¼ cup; Coriander seeds – 1 tsp; Cumin seeds – 1tsp

ABOUT Masoor/whole red lentils sprouts -Potato Usal or Curry RECIPE

A traditional Maharashtrian whole red lentil sprouts curry is prepared using red lentil sprouts, potato onion-coconut paste, tomatoes seasoned with some spices. It tastes amazing and goes well with steamed rice, roti, chapati. whole red lentil is one of the staples and popularly called as Masoor. It is used in making Curries, dal, sambar, rasam, cutlets salads etc. It is a high source of protein and has a distinctive taste.

Ingredients Serving: 4

Whole red lentils sprouts – ¾ cup
Potato – 1 washed and peeled and diced
Cumin seeds – ¼ tsp
Mustard seeds – ½ tsp
Curry leaves – 3-4
Asafoetida – ¼ tsp
Turmeric – ½ tsp
Red chilli powder – ½ tsp
Garam masala – 1tsp
Finely chopped tomato – 1/2 medium
Salt to taste
Oil – ½ tbsp
For paste – Fresh Coconut – 3-4 tbsp
Onion – ¼ medium
Garlic cloves – 3
Grated ginger – ½ tbsp
Coriander leaves roughly chopped – ¼ cup
Coriander seeds – 1 tsp
Cumin seeds – 1tsp

Instructions

For Paste - Dry roast all ingredients and blend into a fine paste. Add little water if required.
In a pan heat oil. Add mustard and cumin seeds. Let it splutter.
Add curry leaves. Stir for few seconds
Add asafoetida, Turmeric, red chili powder, garam masala. Mix well.
Add finely chopped tomato. Cook until mushy.
Add prepared paste. Cook for 1-2 minutes.
Add masoor sprouts and potato. Add a cup of water.
Cover and cook for 8-10 minutes until potato and masoor become tender.
If required add water to adjust the consistency.
Serve Hot with Chapati or dal rice or Naan, Roti.

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