Goan Style Masoor Amti

Every Goan or Manglorean house will always have something cooked with a coconut based gravy. Food somehow seems incomplete without that special ingredient. The method of cooking remains the same as some ingredients may change from households to households. But, this food is amazing and gives you a feel of home away from home.
I learnt to cook this food from my Mom. Well, I have changed my style a little bit from hers - but, the basics still remain the same. We do not cook this kind of food everyday at home and hence it has become a delicacy whenever we make it.

Ingredients

I cup masoor (whole red lentils)

1/2 cup shredded coconut

1 big onion

7 cloves garlic

1/2 inch ginger piece

1/2 teaspoon tamarind paste

2 tablespoons coconut oil (you ca use any other oil - but coconut oil works best)

5 kashmiri chilis (you can add more to make it spicy or less to make it less spicy)

2 tablespoons whole corinader seeds (akha dhania)

1/2 teaspoon turmeric powder
1/4 teaspoon asafoetida

1 teaspoon garam masala powder

salt to taste

Method

Soak the masoor in 3 to 4 cups of water for about 4 to 6 hours. Wash the soaked masoor well and drain it. In a saucepan add 2 cups of water, the turmeric powder, the asafoetida and the soaked and drained masoor and let this mixture come to a boil. Once it boils, lower the heat and let it simmer for about 10 to 15 minutes. This is to get the masoor cooked.
In a karahi - dry roast the whole coriander seeds and the kashmiri chilis for about 2 minutes. Remove them onto a plate. Now add the coconut oil to the karahi, add the chopped onions and garlic and fry till the onions become a nice golden color. Add the ginger and mix well. Now add the tamarind paste, the garam masala and the coconut and let this mixture roast for about 5 minutes - stir it continuously and do not let it burn. Add dry roasted corinader seeds and the kashmiri chillis to this mixture and let it cool.
Add a cup of water and grind this mixture to a fine paste. You can a little more water to ease the grinding - but, be careful not to make it too watery.
Add this mixture to the cooked masoor - you can use the same saucepan or use another one. Bring this mixture to a boil. Add salt as per taste.
Serve hot with steamed rice, chappatis or Dosas - even our humble bread tastes good with this. I serve it with some yogurt too.
I served this curry with waffle dosas (well, thats dosas made in a waffle iron).
Waffle dosas is something that I had seen on pinterest and a few blogs too. Its an interesting way to get your kids to eat the Indian dosas as the American waffles :)

Chicken Vindaloo

Ingredients

2 pounds of boneless chicken pieces - cubed

5 tablespoons oil

3 medium onions - finely chopped

salt to taste

For Vindaloo Masala

4 teaspoons kashmiri chilli powder

2 teaspoons dhania jeera powder

1 teaspoon garam masala powder

6 to 8 garlic cloves - finely chopped OR 2 tablespoons of garlic paste

1 teaspoon tamarind paste

1 teaspoon sugar

1 teaspoon salt

1/4 cup vinegar

Method

In a bowl - mix all the ingredients for the vindaloo masala. Mix very well - do not add water. Leave it aside. Use part of the masala to marinate the chicken pieces in and let it stay for 15 to 20 minutes.

In a kadhai - add the oil and when it gets hot, add the onions and fry till they turn golden brown. Then add the remaining vindaloo masala and mix well. Add 1/2 cup of water. To this add the marinated chicken pieces. Mix well and let it cook. Generally cooks in 20 to 30 minutes. The gravy should be a thick consistency as in the picture. Add water only if required. Check salt and add if needed.

Serve with Naan or Neer Dosa - If serving with rice the gravy needs to be a little less thick.

This is a dish generally prepared with lamb. If using lamb, cook it in a pressure cooker for upto 3 whistles - lamb cooks faster in a pressure cooker.