Parsi masoor
Parsi masoor, from above
VegVeganMumbai and Gujarat

Parsi masoor

Whole masoor cooked with onion, tomato and Parsi spices. Weekday Parsi comfort.

45 minTime
14 gProtein each
mediumSpice
Monday masoor1 chapter · 1 min read

Make it your way

Grandma's wayWhole masoor and Parsi masala.
The original
281kcalsame
14 gproteinsame
8 gfibresame
45minutessame

Parsi masoor as Parsi homes make it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Whole masoor (brown lentils)1 cup, soaked 2 hours
Onion2, chopped
Tomato2, chopped
Ginger garlic paste1½ tbsp
Green chilli3
Red chilli powder (indian red chili powder)1 tsp
Turmeric (ground turmeric)¼ tsp
Dhansak masala2 tsp
Cooking oil (vegetable oil)2 tbsp
Coriander leaves (cilantro)a handful
Water3¼ cups
Saltto taste

Method

4 steps
  1. 1Pressure cook masoor with water and turmeric for 3 whistles. Let the pressure release naturally.
  2. 2Fry onion in oil until golden, add ginger garlic, chillies and tomato.
  3. 3Add powders and dhansak masala, then the masoor with liquid; simmer.
  4. 4Finish with coriander.
Serve it like this

Serve in a bowl with rotli or rice, kachumber and a fried egg on the side if you like.

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Make it a meal

What goes with Parsi masoor: a bread or rice, a side, something to drink and something sweet.

Bread or rice Phulka30 min
Bread or rice Jeera rice30 min
Bread or rice Brun pav210 min
On the side Kachumber salad10 min
On the side Coconut chutney10 min
To drink Sol kadhi40 min
Something sweet Ravo25 min
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