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"

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
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