Khatta Mittha Tikha Masoor – Akha Masoor Cooked The Parsi Way

Another basic recipe from my kitchen to yours. This is usually how Akha Masoor (Akha translates to whole) is made in a Parsi home. No fuss, simple pantry ingredients and delicious masoor ready in a jiffy, that’s what this dish is all about. We, at home, pair this with aloo tikkis or mince cutlets and chapatis. Enjoy!

By the way, Khatta Mittha Tikha Masoor translates (literally) to Sour Sweet Spicy Masoor. Please don't make a face at the words sweet and sour; the sweet and sour quotient is entirely up to you. 😊

Ingredients:

1 measuring cup (filled to the brim) whole black masoor

3 onions, chopped (finely or roughly, both will work)

2 green chilies, slit and finely chopped

10-12 curry leaves

3 tomatoes, halve and grate, discard skin

1 teaspoon cumin seeds

2 teaspoons ginger-garlic paste

2 heaped teaspoons red chili powder (I use MDH Deghi Mirch)

1 teaspoon turmeric powder

1½ teaspoon coriander cumin powder (dhania-jeera powder)

1½ teaspoons Parsi Sambhar masala

1 teaspoon Dhanshak masala

Half teaspoon garam masala

Salt to taste

7 tablespoons oil, or desired

A handful of coriander leaves, washed and chopped, plus a sprig for garnish

3 teaspoon sugar, or, to taste

2 tablespoons natural sugarcane vinegar (I used the Kolah’s brand)

Method: 

1.    Soak masoor in warm water for 1½ - 2 hours.

2.    Wash the masoor until the water runs clean. Keep aside.

3.    Heat oil in a pressure cooker, add cumin seeds and allow to splutter.

4.    Add curry leaves, onions, green chilies, and sauté until onions begin to turn golden.

5.    Add ginger-garlic paste and powdered spices. Sauté for a few seconds. Do not allow the spices to burn; add a touch of extra oil or a tiny splash of water, if needed, to keep the spices from burning.

6.    Add the grated tomatoes and cook until specks of oil separate and you no longer smell the rawness of the tomatoes.

7.    Add the washed masoor and the chopped coriander leaves.

8.    Sauté for a minute.

9.    Add adequate water (I added about 700-800 mils).

10. Pressure cook for three whistles, lower heat and continue cooking for 5 minutes. Shut off the stove and allow the pressure within the cooker to release on it own.

11. Open the cooker. The masoor, when you open the cooker, should be thick-ish blend of dal, with about 50% of the masoor holding its shape.

12. Empty the contents of the cooker into a vessel and put the vessel on a stove over low heat.

13. Add sugar and vinegar and simmer for 5 to 7 minutes to allow the flavours to meld.

14. Garnish with coriander leaves. Serve! 

Chef Notes:

1.    You may soak the masoor in regular tap water, but you may need to soak it for an hour more. I prefer to hasten the process, hence the warm water.

2.    If Parsi Sambhar masala and Dhanshak masala are not available to you, please increase the chili powder, coriander-cumin powder and garam masala. Yes, the Bawa flavour will be lacking to a tiny extent. Also, Parsi Sambhar and Parsi Dhanshak masalas are available online so pick up a packet of each. These spices work beautifully with so many dals and vegetables.

3.    While I have mentioned the exact quantity of sugar and vinegar used by me, I strongly advise you to add both these ingredients in smaller quantities and increase the quantity gradually, as suits your palate. I advise this because I do not want the masoor going overly sweet or very sour. This quantity was added according to my family’s palate. Pssssttt, in case you wish to skip the sugar and vinegar, go right ahead and do so. I promise you, no Bawa will lynch you for having done that. If you know me, then you are sure to know, we’re a pretty calm, peaceful clan. *evil grin*

4.    Do add the coriander leaves to the masoor before you close the lid of the cooker. I feel this method greatly enhances the flavour of the dish. You may, of course, add a bit more for garnish.

5.    If you have my Multi-Purpose Masala in the fridge, you can use 150-200 grams of that masala to lessen your time in the kitchen.

6.    There is a tiny variation you can opt for when you cook masoor. A diced potato can be added to the masoor. Add it when you add coriander leaves, just before you shut the lid of the cooker.

7.    We Bawas (Parsi’s) usually opt for natural sugarcane vinegar. It’s a standard staple in our pantry. Regular brown, or white, synthetic vinegar will also work but the masoor will lack the cane vinegar aroma. You’d have to sniff it to understand its gorgeousness. Sigh!

Photo courtesy World Wide web

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