Masoor Curry / Amti

Time 30 min
Ingredients
Whole masoor daal / Split red lentil 1 cup
Ginger garlic paste 1/2 tsp + Red chili powder 2 tsp or kolhapuri kanda lasun chatney 2 tsp
Chopped garlic cloves 3-4
Turmeric powder 1/4 tsp
Kokum/Amsul 3-4
Oil 2 tbsp
Salt to taste

Method
Pressure cook masoor daal for 2 whistles till 3/4 is cooked.
Heat oil in pan, add chopped garlic, fry till light brown, then add Ginger garlic paste  + Red chili powder or kolhapuri kanda lasun chatney, turmeric powder, salt. Add 1 cup of water, cover with lid and cook for 10 min. Then add cooked masoor daal, kokum, cook for 10 min.

Pulses / Kad Dhanyachi Khichadi

Time 30 min

Ingredients

Rice 1 cup

Moong daal / golden gram 1 tbsp

Tur daal / pigeon peas 1 tbsp

Masoor daal/orange lentils 1 tbsp

Split chick peas/ Chana daal 1 tbsp (Optional)

Finely chopped onion 1 medium size

Finely chopped garlic cloves 3-4

Red chili powder 1 tsp

Turmeric powder 1/4 tsp

Asafoetida 1/4 tsp

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Methi seeds 1/4 tsp

Curry leaves 3-4

Ghee 1 tbsp

Water 3.5 cup

Method

Soak all daals and rice in water for about half hour.

In a small pressure cooker around 3 liter, heat ghee, add mustard seeds, cumin seeds, asafoetida, methi seeds, curry leaves. After mustard seeds pops out, then add onion, garlic fry for 2-3 min. Then add soaked daal & rice. Fry for 5-6 min on low flame, then add red chili powder, turmeric powder, fry for 2 min. Then add water & salt to taste. Whislte for 3-4 whistles. Allow it to cool. Serve with ghee. It is healthy & tastes yummy.

Tip

I add more water to make khichadi very soft. If u dont like then u can use less 1/2 cup of water.