Recipe for Goan Akka Masoor/Whole Red Lentil gravy

• Wash the Akka Masoor till the water runs clear and soak it in 4 cups of room temperature water for 2-3 hours
  
• In a cooker, add 1tbspn ghee or oil and heat it on medium flame
  
• Once the oil turns hot add the onions tomatoes and chillies and allow it to cook till the onions turn translucent
  
• Once the onions turn translucent, add the ginger garlic paste and mix well
  
• Once the raw smell of the ginger garlic paste reduces add the soaked akka masoor and all the water
  
• Now add the jeerem meerem powder, turmeric powder, kashmiri chilly powder, ketchup, salt maggi cube and vinegar and stir it well and close the cooker lid
  
• After two whistles release, tn off the flame andopen the cooker and check if the akka masoor is cooked.

  Safety tip: wait for about 10-15 minutes and then release all the steam from the cooker by lifting the whistle with te help of a spoon. Open the cooker lid only once all the steam has been released from the cooker
  
• If the masoor is cooked, keep the cooker open(without lid the next)and boil the masoor on medium flame for the next 10-12 minutes till it turns thick. Add the chopped coriander at this stage and check for salt or vinegar
  
• Turn the flame up and Allow the masoor to boil

  
  
• Once the masoor turns thick, turn the flame off.
  

For the Tadka

• In a tadka pan add 1tspn ghee or oil and place it on medium flame
  
• Once the ghee turns hot add the mustard seeds

  
  
• As soon as the mustard seeds start to sputter turn the flame off and throw in the curry leaves
  
• Now add this tadka to the masoor and cover the masoor with a lid so that all the flavour from the tadka remains inside the masoor pot and elevates the flavour of the masoor.

  Safety tip: while adding the tadka to the masoor, you will have to be very careful because the masoor will sizzle and splash as hot oil from the tadka and water from the masoor will come in contact with each other. I suggest you wear a pair of gloves if its your first time or while adding the tadka to the masoor just hold the cooker lid in your left hand and slip the tadka pan below the lid and add it to the masoor. This way you will be protected from the masoor or hot oil splashing on to your hands
  
• After about 15-20 minutes, mix the masoor well and enjoy it with some hot bread rice or chapatis😋😋
  

Follow these steps to make the ginger garlic paste

• 1) Add the following into a mixer grinder*100 gms Garlic (skinned and roughly chopped)*60 gms Ginger (thoroughly washed and roughly chopped. Some people like to remove the skin of the ginger. I don't. However, you can do it the way you are comfortable :)-Grind these two ingredients to a thick fine paste-Transfer this paste into an Air Tight container-As soon as the paste is ready, it will be hot, due to the pressure of the mixer rotation. Please wait until the paste has turned completely cool and only then cover it with a lid-Ginger Garlic paste should be stored in the refrigerator. It can be stored up to 15-20 days

Follow these steps to make the Jeerem Meerem Powder

•  1) – Add the following into to a mixer grinder*100gms Cumin seeds*100gms Pepper corns*50gms Cloves (if its too strong, you can add about 25-30gms)*50gms Cinnamon (if you don’t like the cinnamon flavor much, add only 30gms)-Grind all these ingredients to a fine powder-Transfer this spice mix into an Air Tight container -As soon as the powder is ready, it will be hot, due to the pressure of the mixer rotation. Please wait until the spice powder has turned completely cool and only then cover it with a lid-You can use Jeerem Meerem powder to make curries, chilly fries, cutlets, etc. Add the required quantity as per your taste(Please use only a DRY spoon while removing the Jeerem Meerem powder from the Air Tight container)-Jeerem Meerem powder should be stored in a dry place. It can be stored up to 1 year. 

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