Saboot/sabut Masoor Ghughani (Whole brown lentil masala)

• Servings: 3
• Soaking time: 4-6 hours.
• Preparation time: 7 minutes.
• Frying time: 9 minutes.
• Cooking time: 5-6 minutes.
• Total time: 22 minutes.

“Saboot Masoor Ghughani” is used very often as a morning breakfast at my parent’s house. It’s a known fact that ghughani is very popular in Bihar and prepared with many variations like; chick pea’s ghughani, Pea’s Ghughani fresh pea’s ghughani, Fresh Chick Pea’s Ghughani and so on…

So after a long time intervals I prepared this ghughani last week; memories are priceless gift and will lasts for lifetime. The treasure that locked deep down within the storehouse of my soul came out in this lock down period of covid-19. I would like to share with you. Stay home, Be safe…

Ingredients:

• Saboot/sabut Masoor (Whole brown lentil): 150 gm.
• Onion: 1 no. (Small)
• Tomato: 1 no. (Small, optional)
• Green chilli: 1 no.
• Lemon: ½ no.
• Turmeric powder: half teaspoon
• Ginger: 2”piece
• Garlic: 3-4 clove
• Cumin seed: ½ teaspoon
• Bay leaf: 1 no.
• Whole red chilli: 1 no.
• Dry masala: (red chilli: 1 no, coriander: 1 tablespoon cumin: 1 teaspoon and Black pepper: 8-10 no.)
• Bay leaf: 2 no.
• Salt: 1 teaspoon
• Whole Red chilli: 1 no.
• Cooking oil/ Mustard oil: 2-3 tablespoon
• Garam masala powder: ¼ teaspoon
• Green coriander: 1 table spoon

Preparation:

1. Soak sabot masoor  for 4-6 hours or overnight, keep aside.
2. Chop onion, green chilli, ginger and garlic, keep aside.
3. Dry roast all dry masala on lower flame, cool and grind to powder, keep aside.

Method:

1. Take wok(kadhahi) heat oil; add cumin, red chilli and Bay leaf, sputter it for few seconds; add grated ginger and garlic, fry for few seconds, add chopped onion and green chilli; fry it  on medium flame till onion turns translucent.
2. Add soaked masoor, stir fry for couple of minutes at medium flame; add salt, turmeric powder and prepared dry masala, continue to fry for a minute.
3. Add 1 cups of water, bring to boil reduce to low flame and cook until done with cover on( 4-5 minutes). Put off the flame.
4. Add lemon juice and Garam masala powder; ‘Saboot/sabut Masoor Ghughani (Whole Brown lentil masala)’ is ready to be served.

Saboot/sabut Masoor Ghughani (Whole brown lentil masala) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.