I have been cooking with Masoor dal for last 2-3 years now, I was first introduced to it by one of our Maharastrian friend. She made Masoordal amti for the dinner and we loved it, and later I got the recipe and the borrowed some 'goad masala', which is a very essential spice mix for masoor dal or any type of dal, and started using that.
But once the goda masala was over, I looked for the recipe, and found Tee's goda masala recipe. So from there on I make them myself and use them when ever I make curries with lentils or beans.
For this months RCI - Maharashtrian Cuisine hosted by Nupur of 'One hot Stove' I decided to make Goda masala which is very authentic Maharastrian spice mix used in most of the dal preparations. So followed 'Tee of Bhaatkuli's' recipe and prepared fresh Goad masala. For my first try it turned out good. Thanks Tee for the recipe.
Recipe for Goda Masala from, Tee of Bhaatkuli.
Jeere (Cumin seeds) 1/4 cup.
Teel (White Sesame seeds) 1/3 cup
Lavang (Cloves) 2 tbspBadi Elaichi (Big Cardamom) 2 tbsp
Dalchini (Cinnamon sticks) 2 tbsp
Kaale Mire (Black peppercorns)2 tbsp
Dagadphool (Lichen) 2 tbsp (skip it, if unavailable)
Tamalpatra (Bay leaf) 1/2 cupOil to roast the spices about 1-2 tsp
Roast all the ingredients untill its dark brown in colour. Once cool enough, grind them to course powder. Use as required .
- Masoor Dal - 1 cup
- Vegetables- Onion 1, Tomato 1, Garlic 2 pods and Tomato paste 2 tbsp.
- Spices- Goda masala, red chilli powder 1-2 tbsp
- Oil 2 tbsp and Salt to taste.
- Add 2 cups of water to Masoor Dal and pressure cook for 15 mins. (No need to soak ahead).
- Chop garlic , onion and tomato. Heat oil in pan and add veggie saute till soft and then add goad masala, red chilli powder and salt, adjust to taste.
- Then add cooked masoor dal add required amout of water and cook for 10 mins. Add salt adjust taste, once masala is well combined with the dal. Switch off.
- Serve with Chapathis, with some slices of onions and limes.