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May
18
Sprout Curry with Goda Masala and Red Onion Sambol
May 18, 2009 |
Goda Masala, Cilantro, green lentil sprouts, curry leaves
Goda masala is a fragrant spice mix from Maharashtra. It keeps for a couple of years in the freezer and I use it just for this recipe with any kind of soaked and cooked beans or sprouted lentils. Very rarely, I may add it to a coconutty vegetable stir fry.
The lentils you see in the pic are simply called “lentils” or “Green lentils” in grocery stores in the U.S. The tinier version is called “fancy lentil” or “French puy lentil”. The latter are sweeter and creamier.
Some goda masala recipes use two hard-to-find spices - Dagad Phool and Nagkeshar. I’ve made it with and without these spices and honestly, I couldn’t tell the difference. That’s probably because the spices were not as potent as they would be if purchased close to the source at the market outside Dadar station in Mumbai.
The pictures and descriptions of these spices and various recipes for goda masala with and without them are HERE.
My favourite recipe using those two spices is Anita’s Goda Masala @ A Mad Tea Party. That’s the one you see in the pic above. If you don’t have them, try the recipe from Sukham Ayu by Pratibha Jain and Jigyasa Giri. I’ve posted it HERE.
The laziest and best Goda Masala, though, is from Bee of THE GAUDY BLOG. Hey Maharashtrians, save your Kolhapuri chappals. I used to be a damn sucker and collect and grind a gazillion fancy shmancy spices for this recipe. Then I realised it’s just a big old scam. These are all you need.
Lazy (and awesome) Goda Masala
for 1 tbsp spice mix, use
1.5 tsp coriander powder
1 tsp cumin powder
Add
3/4 tsp lightly toasted white sesame seeds, preferably unhulled
1.5 tsp dry unsweetened dessicated coconut
**put them together in the microwave for a few seconds until golden
1 clove,
1 green cardamom (with skin)
a tiny piece bit of cassia stick
** or cinnamon
a tiny tiny piece of cassia leaf
**or bay leaf
Grind it all together to a fine powder.
Even lazier Goda Masala
Roast for few seconds in the microwave
1 tsp coconut flakes and
1/2 tsp sesame seeds.
Powder and add
1 tsp regular garam masala powder
SPROUTED LENTIL CURRY with rose matta rice and red onion sambol.
To sprout lentils:
Soak them in water for 24 hours, rinse, drain and keep covered for another 24 to 48 hours.
1 cup dry lentils/beans yields 2.5 to 3 cups soaked/sprouted.
Heat
1 tbsp oil
in a pan.
Add
1 tsp mustard seeds
1 tsp cumin seeds
When the mustard seeds pop, add
a pinch of asafoetida
3/4 cup finely chopped onion
1/2 tsp chopped ginger
1/2 tsp chopped garlic
2 finely chopped green chillies
a pinch of salt
When the onions are golden brown, add
1/4 tsp ground turmeric
1 tbsp goda masala
1/2 tsp garam masala
4 to 5 torn curry leaves
Stir for a few seconds, add
3 cups lentil sprouts (or just use soaked whole lentils or any soaked and cooked beans)
and
2 tsps fresh tamarind pulp or 1/2 tsp store bought paste
(strained pulp from about a tbsp of tamarind dissolved in 2 tbsp hot water)
** you can use 4 pieces of kokum in lieu of tamarind
Add
1 cup light coconut milk
**or 1/3 cup coconut milk powder plus water to make 1 cup
salt to taste
2 tbsps chopped cilantro
Stir and bring the whole thing to a boil, then simmer for a five minutes or so until the lentils are cooked, but still crunchy. The curry should be a bit dryish.
Garnish with more cilantro and toasted coconut. Adjust tartness. Add lime juice if you want it more tangy.
Serve with rice or rotis or inside a toasted sandwich.
Sprout Curry with Goda Masala goes to My Legume Love Affair @ Taste With The Eyes.
The goda masala I used has shahjeera/black cumin and goes to Think Spice: Caraway at Appetite Treats. (They are not the same, but I am told black cumin is accepted for the event.)
SRI LANKAN RED ONION SAMBOL (LUNUMIRIS)
This is the simplest of the four Sri Lankan sambols (spicy chutneys) featured in Mangoes and Curry Leaves by Jeffrey Alford and Naomi Duguid. It is usually served as a condiment or a dip.
The Sinhalese name for this relish is Lunumiris.
Lunu = onion, miris = chilli.
It traditionally has a teaspoon of Maldive fish (bonito flakes are a good substitute) - much like the use of anchovies as a flavouring in Italian cooking - but the authors say they prefer it without.
Makes a generous 1/2 cup
Grind to a rough paste in a food processor or a mortar and pestle
1/2 cup coarsely chopped shallots or red onion
1 tbsp lime juice
2 green cayenne chillies chopped
1/2 tsp salt
I like to let it sit for 20 minutes, as some of the raw oniony flavour is blunted by marinating in the salt and lime juice.
Lunumiris goes to A Worldly Epicurean’s Delight @ Siri’s Corner, where the destination is Sri Lanka.
Weekend reading/viewing:
Pakistan: Children of the Taliban (Frontline/PBS)
Interview with Andre Agassi and Steffi Graf (BBC Sport)
The Global Food Crisis: The End of Plenty (National Geographic Magazine)
- Bee
asafoetida, bay leaf, black cumin, caraway, caraway-seeds, cassia, cassia leaf, Chillies/Peppers, Cilantro/Coriander Leaves, cinnamon, clove, Coconut, coconut-milk, coriander seeds, cumin, Curry leaves, Garlic, Ginger, goda-masala, green lentils, kokum, Lemon/Lime, Lentils, Maharashtra, mustard, Onion/Shallot, sambol, Sesame Seeds, shahjeera, Sprouts, sri-lanka, Tamarind, turmeric, vegan recipes, vegetarian recipe
It is ages ago i had rosematta rice, we don’t get them here which is a real pity.
Have never had anything with this masala.
Picture is just so so beautiful.
Talking about kolhapuri chappals they were my favourite too
You are so right - I havent been able to get my hands on Dagad Phool and Nagkeshar, and make mine without them - oh well, lazy goda masala seems right up my alley, will try it sometime.
I made Lunumiris too…and the version is same as here - will post it soon. Love the sprouts - havent sprouted puy lentils yet..Luv the bowls Bee.
And what the heck was that about gaudy? Come on Bee - humility/modesty doesnt suit you - leave that to others! Just flaunt it - this blog needs/deserves some hi-fi flaunting. Yeah its that good
gaudy is very very brag-worthy in my opinion. it’s meant to be a boast
Jai and Bee,
I have fallen off the blogosphere for a year, returned and am amazed by your site!!! Wow! You have really taken this to the next level, I am so impressed. Do you guys live in Chicago? Shankar and I moved to downtown Chicago last year….
Kanchana
no, but hope to see you there later this year.
I have never tried Goda masala..sounds verz tasty..will try this soon..thanks for sharing
I have never made Goda masala till now , though I knew about it.With your laziest version ,which is very easy to remember, I think I will try it this week .
And, your Gaudy Blog is note worthy, for which you have every reason to brag about:-)
I read so much about Goda masala before (over at Anita’s), that I gotta try the lazy version to sample it and ah this post also reminds me to sprout my fav mung daal… hey when u coming to connecticut? would love to have you over… I know you have memories of this place
I think I’ll opt for the lazy version…adore the pictures
Yum, yum, yum, delicioso
Bah. What blasphemy.
And, unfortunately (only in this case), I don’t have Kolhapuri chappals. They are overrated - they hurt my feet and have next to no grip cos the sole is smooth.
try putting felt pads under them. casters may work too. they’ll become quasi-roller blades. you get them at lowe’s in the aisle next to the door knobs.
I’ll come to Boise in summer and then you can show me how. I would ask Jai but he will be busy making a lightbox for me.
Mmm…sounds delicious.
Arrey call it (i.e. that thingy with the garam masala in it) Gaudy masala.
I’ll keep my chappals. Love’em too much even though my feet hurt like crazy after walking in them.
yep. Gaud Saraswat Gaudy Masala. Manisha would love that.
Confucius says if feet hurt after wearing chappal, throw at Bee.
Looks delicious. Thanks for the entry !
What a delightful meal this would be. I must admit that goda masala is new to me, but I enjoy making my own spice blends at home and am looking forward to giving this a try. Thanks for this interesting post.
I’ve always wanted to make this masala but all those exotic, not-to-be-found spices deterred me from attempting it. Not any more. I love sprouted lentils, so this recipe is going to be tried in our home real soon. And I have had 100% success rate with Anita’s recipes, so what am I waiting for!
I started the sprouting process as soon as I saw this post and made this curry tonight, added some mushroom and leeks and we had it with rotis. Absolutely delicious, we *really* enjoyed it. This recipe is a keeper. I might try a dry version too w/o tamarind and coconut milk to make a sundal-like dish.
I have never made goda masala at home & will be happy to make the lazy Bee one, unless someone gets me the original from Mumbai.. I have never had rosematta rice either, & the way the texture looks it makes me want to try. is it anything like brown rice? Do u get it here in desi grocers?
it’s way tastier than brown rice. it’s red parboiled rice and the result is soft, not chewy. you get it at most indian grocers as rose matta rice or kuthari.
I have searched far and wide for some of the cunning masala ingredients for goda masala.Now my search has ended with your easy recipe.Am rubbing my hands in glee.Thanks.
Loved the ‘even lazier’ version, I like goda masala, but others at home are not big fans, I have a big batch of Bedekar’s sitting in my freezer, will soon have to throw it
but then, I can always make this!!!
I never used to like kuthari when I was in Kerala but now that I’m in a place where its practically impossible to get it, I crave for it now and then. Typical!
Ah, Kuthari! That bowl of rice looks so good, I wish I could have some now. As a kid, I loved it with fish curry more. The sprouts with goda masala is worth a try, and I think I will use the laziest recipe for the masala:-)
Now that you say rosematta rice is not chewy, I want to try it. I have lentils and goda masala at home, so will try it. I made the ethiopian lentil this friday and have some more lentils left.
Hmm..need to try this. The spice mix looks interesting. Sprouts seems to go hand in hand with this lovely masala. Have eaten rose matta once in Kerala but haven’t tried it. It seems to be acquired taste !
i got a bag of ‘asli’ goda masala from a maharashtrain friend…still in my freezer. but honestly haven’t used much of if cos i find it a little too overpowering… this looks like a good way to use it…love the fusion…sambol, rose matta and goda masala!!
Gosh, how lazy of you!
You can always buy, it seems - and it tastes just like the homemade one!
And I can see the new ‘reply’ feature is really bringing out your talent!
The lazy one is right up my alley!
Hi,
I had a question, not related to this post. I know you guys use Better than bullion, vegetable base in some of your recipes. Where do you buy it? I’ve been looking all over. My last resort would ordering it from amazon!
N
regular grocery store - fred meyer, winco, etc. or the co-op in our town.
This is completely new to me.
Lazy, lazier…where is the laziest version for people like me ;-)?
I’ve been looking for a Goda masala I can do! I hardly get some of the ingredients, so this is perfect
I ve seen many recipes with Goda masala, but wondering how it would taste. The sambol sounds simple and delicous!
I could not possibly put my stamp of approval on a goda masala recipe without dagad phool…no way, no how! And the EL Goda masala… (ELGM? el goda masala?) Nooooooo comment. But I haven’t given up on you yet: the pics are great and I especially like that bowl with the handle!
Lol…But i will prefer laziest way out…Get a readymade one, I am so allergic to the aroma of whole spices roasting on stovetop(griddle)..I sneeze like hell though i simply love the whiff, my nose takes it otherwise
The curry sounds too good…and hey u chopped onions for making curry ??U hate this one na ??
jokes aside i love to cook sprouts, as i do not like sprouts in salads (they taste too bland) so making these in simplest of gravy is what i prefer.And Usal is my fav. coz it includes all the sprouts i can think of, in light gravy and still taste awesome
And Kolhapuri chappals….who wud do that ?? Don’t we all look for easy substitutes all the time? And if by chance u collect some pairs, do share it with us ;-)After all u wont wear all of those at a time
wow.. amazing pics. I’ve learnt immensely from your blog since I stumbled on it a few months ago. Thanks a bunch to both of you for sharing your pics and recipes.
It is interesting that you mentioned Mangoes and Curry leaves. I just checked out the book from the library about 2 weeks ago and have been mesmerized by the pictures in it. One b&w pic instantly took me back to my grandma’s village.
Goda masala is new to me. Will be trying it soon.
Thanks much,
Vidya
You have real simplified it .. I have seen on tv the original version being made … roasting everything one by one … including the coconut.
Yumm, masala from my land :D…luvd the pics and the recipe!
Just got some stock from Mumbai …:) and I seem to use it in many recipes - just to make the veggies taste a bit different!\
love those bowls!
This sprouted lentil curry sounds awesome. So flavorful! I would like to sprout lentils, haven’t tried that yet.
LL
well thats one lovely bowl..good to check out your stuff after all these days..looks like some real lazy stuff..:))
My *lazy* goda masala is from Badshah
Also excellent with potatoes, I might add…
Sprouts look great!
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