MASOOR TONAK

Masoor Tonak is delicious coconut based gravy using whole brown lentils ( sabut masoor ). Tonak means any spicy curry made with coconut and spices which can be added with legumes, or any vegetables. Tonak is like staple food in Goa , they make “tonak” everyday. In lunch, they have rice mostly & in dinner they have various tonaks with chapatis or any other Indian breads. In North India, making of this lentil is totally different, they never add coconut.
Though in my family, coconut is not so favourite in cooking, still I tried this tonak & they like it.

Preparation time : 10 minutes
Cooking time : 30 minutes
Serves : 4 persons

Ingredients:
1/2 cup whole brown lentils ( sabut masoor )
4 tbsp fresh grated coconut
4 dry red chillies
6 black pepper
3 cloves
1 tbsp coriander seeds
1 onion ( length wise sliced )
1 potato ( diced )
6 cloves garlic
1 tbsp tamarind
1/2 tsp garam masala
1 tsp turmeric powder
1 tbsp oil

Method:
1. Soak lentils for 6-8 hours or over night. Peel & chop potato & add in soaked & washed lentils & add little salt. Now, add water in 1:3 ratio that is 1.5 cups & pressure cook it for 4 whistles.

2. Now heat oil and on a slow flame saute onions till they become brown then add garlic and saute for a while, add all whole spices & saute for a while, lastly add grated coconut and saute till it becomes brown. Then turn off the flame, add turmeric, mix well. Let it cool.

3. Once it cools down, add tamarind and little water in it and grind it into smooth paste.

4. Now cook this paste for 5 minutes, then add cooked lentils-potato in it, add garam masala and salt to taste. Mix well and let it simmer for 10 minutes.

5. Serve hot with chapatis.