Wednesday, September 3, 2008

Masoor Amti


"Panchang, menu, arogya, dnyana, 
Upayukta sahitya pratyeka paana."

The radio ad for Kalanirnay promised more crap than 16 years in school can throw at you. Kalanirnay is a calendar that most Indian housewives cannot live without. It is published in 13 different languages and contains just as much useless information on the calendar side as it does on the back pages. The 3 sq inch space for each day includes information on solar and lunar cycles, any insignificant holiday that might fall on this day (complete with obscure illustrations) and most importantly for the three people who understand what it is, concise information on ‘Rahukal’. The backside of the month’s page is where the real fun stuff is. Redundant information relating to the month, including medical advice, puzzles, religious information, recipes and lessons in arts and crafts etc. printed in 7 point, blue type are what make up the backside. I have never visited a house in Pune without a Kalanirnay on the kitchen wall, and I have never seen anyone actually refer to the back pages. I, too, have Kalnirnay in my apt as I can’t really visualize the month without mentally putting it into the pale yellowness of the Kalanirnay grid. Recently, I decided to check out the back pages of the one on my wall. It does have a lot of information about stuff you never cared about. I did however find this awesome recipe for Masoor chi Amti. I guess I should flip the page more often.

"Bhinti vaari Kalanirnay asave"

Ingredients
2 cups sprouted Masoor (Red Lentils)
1 Onion chopped
½ tsp Chili powder
½ tsp Turmeric
1 tsp Maharashtrian Goda Masala
3 tsp Cilantro chopped
3 tbsp Olive Oil
1 cup Water
Salt to taste
Method
Heat oil in a wok
Reduce to medium heat once hot and add onion.
Fry onions till translucent, tender and brown on edges
Add chili, turmeric and goda masala and allow it to cook for a minute or two
Add masoor, cilantro and salt and allow it to cook for a few minutes
Add water and allow it to boil for a 10 minutes on medium heat with the lid on till masoor is cooked
Serve with hot chapati or rice and yogurt

12 comments:

namita said...

Thanks for sharing a new masoor amti recipe using goda masala. And you are dead on regaring the kalnirnay! Even after living here in the US for more than a decade I still 'need' a kalnirnay. Your post actually made me curious to turn the page and try to read the 'upayukt sahitya' on the 'pratyek paana'. Good post!!

Alka said...

Gr8,u did that again!U know what,i am just amazed by ur quality on observing and putting in words the little common things which actually everyone sees but it never comes in mind while writing,like the one about kalnirnay in every house....thts so very true,despite of other so many artistic,fancy,and even EEEmported calenders scattered on various walls of the house,my kitchen wall has to live with Kalnirnay only,i dont even look at the table top calenders that cry for my attention rt next to my PC.But how come that i could not think of phrasing it in my posts?U know wht i hardly care for wht recipe are u talking about,i m just hooked to nostalgic stuff in ur posts,or these little observations of urs like the typical shape of display showcase at halwais shop,or the chipped plates at canteens etc.Good work,and btw the DAL PIE presentation looks too innovative

Manasi said...

Remember that ad on DD TV? Kalnirnay dyana, aho, kalnirnay ghyana!!!in different languages? LOL!!!
Nice post! Bintivari Kalnirnay asave! Majhya kade pan ahe!

Sheetal Kiran said...

yum! I love masoor, never would have thought of checking kalnirnay :D now I guess I should too...just maybe there's a gem hiding in the pages somewhere.
Thanks for the lovely recipe and write-up.

Rock Turtleneck said...

DT that's savory and delicious and all but do you have 50,000 visitors? Didn't think so.

Sharmila said...

Hi!Have been quietly visiting for sometime ..but have to say now that I have to have a Kalnirnay too ..nothing great abt it except that I am not a maharashtrian :-) .. but I live in Pune.
And I read ALL the backside pages first, as soon as I buy it.
It seems you miss Pune a lot... your posts make me miss pune inspite of being here.:-)
I never knew amti has a dry version too.

Kitchen Flavours said...

Wow something new and looks gr8. I love that tomato soup also.

Priyanka said...

the best tomato soup that i have had is in India....somehow have never cared for the tomato soups that you get here....usually when i make the mango chutney i do not add coconut to it...but its one of the best.

Sheetal Kiran said...

I am sorry this really came as an afterthought -- I have added you to my blog roll -- hope that's okay with you, please do let me know.

Manasi said...

what a cute blog name :) came across your blog looking for a hindi name for matki usal.
i remember waiting for the new kalnirnay just to read all the back pages and the recipes.

Manasi said...

U is a boy food blogger!!! and from Pune? Get outta here. Me too...not the boy part, the 'Pune' part. I miss Pune and had so much fun reading your older posts about ragda patties and amprapali.

Anonymous said...

I think you accidentally called it amti instead of usal. Btw, Kaalnirnay comes in several varieties- the "swadishta" one is for foodies and there are some
real finds in the recipes!