### TranslatedIngredients: 1/2 cup Masoor Dal (Whole),1 Onion - finely chopped,1 Tomato - finely chopped,2 tablespoons Fresh coconut - grated,2 tablespoons Sunflower Oil,1/4 teaspoon Salt - to taste,1 Green Chilli - slit,1 teaspoon Mustard seeds,1 teaspoon Cumin seeds (Jeera),Asafoetida (hing) - A pinch,1/2 teaspoon Turmeric powder (Haldi),1 sprig Curry leaves,2 tablespoons Coriander (Dhania) Leaves - chopped ### PrepTimeInMins: 10 ### CookTimeInMins: 35 ### TotalTimeInMins: 45 ### Servings: 2 ### Cuisine: Goan Recipes ### Course: Lunch ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making the Goan Masoorchi Usali recipe, wash and soak masoor for 2 to 3 hours. After soaking drain, the water.Add the masoor to a pressure cooker along with 2 cups water and pressure cook it for 2 whistles.Wait for the pressure from the cooker to be released.Heat a kadai/wok, add oil. After oil gets heated, add mustard seeds and let it flutter.Now add cumin seeds and let it crackle.Add curry leaves, asafetida and slit green chili and stir.Now add chopped onion and fry till onion turns pinkish.Add chopped tomato and let it cook till tomato turns soft and mushy. Now add 1/4 teaspoon salt and mix well.Add turmeric powder and mix. Now add pressure cooked masoor and mix well.Add grated coconut and again mix. Let this cook for 5 minutes on low flame.If needed add salt. Garnish with chopped coriander leaves. Serve Goan Masoorchi Usali along with Phulkas and Steamed rice for a weekday Goan meal.
