Masoorchi Amti is a typical Maharashtrian CKP lentil based dish usually prepared with sprouted whole brown masoor dal which is flavourful, nutritious and taste well with chapatti, bhakri or rice.  A little about the CKP community.

Maharashtrian CKP (Chandraseniya Kayastha Prabhu) . 'Chandraseniya Kayastha Prabhu' or CKP (Marathi: चांद्रसेनीय कायस्थ प्रभू) is the name of a sub caste of the Kshatriyas in Maharashtra.

This dish is a must in every CKP marriage. This is basically served with Vade ( A puri made of mixed flours). The vegetarians make this dish with Vade whereas the non-vegetarians have this with Kombadi Vade ( Chicken curry with Vade). This is a delicious dish.  I made the Malwani Vade to go with this dish.   

1.1/2 Cup Masoor (Red Lentil)  - sprouted
3 Tablespoons Grated Coconut
1 Teaspoon Garam Masala
1 Teaspoon Coriander- Cumin Powder
1 + 1 Large Onions – chopped fine

2 Tablespoons Hirva Vatan ( Green Masala)
A pinch Asafoetida
1/2 Teaspoon Turmeric powder
1 Tablespoon CKP Masala
1.1/2 Tablespoon Oil
1 Teaspoon Cumin seeds
1 teaspoon Jaggery

3 Kokum or Garcinia Indica
1 Tablespoon Coriander leaves  - chopped finely
For the tadka
1 Teaspoon Pure Ghee
3 Cloves.

In a bowl add the masoor, hirva vatan, CKP masala, garam masala, turmeric, coriander - cumin powder, salt and a 1/2 tablespoon of oil and mix well .  Keep this aside.
In a  an heat oil fry one onion till light brown in colour, add the fresh coconut and fry again till the coconut turns pink in colour.  When cooled grind this to a fine paste.

Heat oil in a kadai, add cumin seeds and  asafoetida, when the cumin turn brown add the onion and fry till light brown in colour.  Add the masoor mix and fry lightly for 2 - 3 minutes then add water about an inch above the masoor and take a boil on high flame.  When it comes to a  boil reduce the flame and let it cook till done.  Then add the  coconut-onion paste, kokum and a little of the coriander leaves, let it cook again for 3 minutes.   After 3 minutes add the jaggery and let it boil for a minute, then  switch off then flame.  

In a another small pan heat ghee , add the cloves and immediately pour this on the masoor amti.  Cover for 5 minutes. All done , the aroma, is filling my house and  senses, its so inviting that I can't just resist tasting it.  Garnish with coriander leaves and serve hot with Malwani Vade


Notes :  Amti a Marathi meaning is cooked curry.
Sprouting the masoor is the best and nutritive way of making this dish.

Sending this to Mireille's, challenge cooking with seeds and linking it to Priya.

Labels: Masoor dal, Vegan, Main course, Healthy, Vegetables, Lentils, Masalas, Complete Meal, CKP Cuisine, Maharashtra, Maharastrian Cuisine,  Vegetarian
sneha datar
sneha datar

Happy Home-maker and culinary enthusiast.

1 comment:

  1. Mouth watering..