Thursday, March 15, 2012

Masiyal

Masiyal is one recipe i avoided trying all these days for the fear of it might turn not so tasty as MIL's masiyal does and  it happened the same way. I have written down this recipe on a paper while she dictated and thought of putting it on my blog some time back. I couldn't do it until now as i tried it yesterday on my own and succeeded (in a way, i guess). There is a slight difference in the taste when i made it. My MIL's masiyal tastes better than mine. Anyday her's is the best.

I really wonder how the same recipe tastes different when it is made by two people. Same ingredients, same measure and same style of cooking and yet it tastes different. Though it tastes yummy and delicious, it didn't match up to my MIL's. Anyway, i still have time to get perfection and will do it again.


coming to the recipe, here are the ingredients

Toor dal - 1 cup
Moong dal - 1 cup 
Chana dal - 1/2 cup
Groundnut seeds - 1/2 cup
Fenugreek seeds - 2 tsp
Cumin seeds - 2 tsp
Dry chillis - 20 to 25
Onions - 3 big onions sliced length wise
Oil - 2 or 3 tbsp (as required to fry the onions)
Oil - 2 - 3 tbsp to fry the chilli powder
Salt & Tturmeric - As required
Tamarind paste - 3 tbspns

Method

In a large frying pan, dry roast Toor dal, Moong dal,  Chana dal & Groundnut seeds together. Roast until the color changes to golden brown.


Add Fenugreek seeds before turning off the stove. Keep it aside.
Roast Dry chillis for a while and take off the stove. 
Take the roasted dry chillis in a Mixer jar and run the mixer to get a coarse powder of chillis.
Heat oil in a small pan and add coarsely ground chilli powder in to the oil and take off the stove. (it should not fry too much)



Wash the mixed dals together and add this coarse chilli powder.
Add Cumin seeds Now
Pour 2 tablespoons of oil in to it. (This to avoid effusion of Dal as moong dal tends to effuse while cooking)

Pressure cook in a cooker up to 4 or 5 whistles
In the mean time, keep a frying pan on the stove.
Add little Oil and give a Tadka and add cut onions to it.
Fry the onions till they become translucent.


Now add Salt & Turmeric powder as per your requirement and then add Tamarind paste.
If you want you can add little water at this point and let it boil for a while.


Mash Dal with a masher and add to the onion and tamarind mixture.


 Mix well with a ladle and let it come to boil.
Take off the stove and transfer it to a serving bowl.

It goes well with Rotis, Chapathi, Naan and Rice.
Thats it for now. Thanks for stopping by and have a good time..

usha

2 comments:

  1. Hey Usha
    Can you please share a picture of Masiyal?

    ReplyDelete
    Replies
    1. Yeah....sure..and it is now updated.

      Delete