Masoor-Magge Ambat/ Whole Red Lentils-South Cucumber Curry

“Masoor-Magge Ambat/ Whole Red Lentils-South Indian Cucumber Curry” … Ambat is a traditional curry with an breathtaking aroma of seasoned onions from Konkani Saraswat Cuisine prepared in both Veg and Non-Veg Verities … prepared the same today with whole masoor and magge ... Tastes awesome when served hot with boiled rice / roti / dosa ... Yummilicious .... 

** Ambat is a scrumptious dish I have posted recently many times with different combinations. Being the most favorite dish in my home, this dish is prepared often and relished with boiled rice though you can enjoy the same with any rice or roti. Ambat as you all know by now is seasoned with onions and the aroma and taste is simply spellbinding. One should taste this curry to know its uniqueness that actually cannot be put down on words. I have already written a lot about ambat, a delicious dish from our very own Konkani Saraswat Cuisine. I have also posted many recipes of ambat in detail in different combinations, both in Veg. and Non.Veg, so will not be repeating it again here. I am sharing a common link of Ambat dishes to all that are posted in my Blog at the bottom of this recipe. You can just check through the same and try out those that appeal to you and your family. This time I have prepared the Ambat with “Whole Masoor / Red Lentils along with Magge/South Indian Cucumber” and its simply delicious when served with red boiled rice/ukde sheetHa or plain rice. 

** Here is my simple method of preparing “Masoor-Magge Ambat/ Whole Red Lentils-South Indian Cucumber Curry” … My Style … 

** Ingredients : 

Whole Masoor / Red Lentil : 1 cup 

Magge / Southekayi / South Indian Cucumber: 2-3 cups of 2 inch cube pieces. 

Salt to taste 

** Masala to be Ground : 

Coconut / Soyi : 1 cup finely grated 

Red Kashmiri / Kumta Chillies : 8-10 

Tamarind / Imly / Chinchama : one small marble sized ball. 

** For Seasoning / Tempering : 

Oil : 3 tblsp 

Onion : 1 large sized. 

** Pick, wash and soak Masoor in plenty of warm water for 2 hours if possible. Wash well, drain off all water and then put it in a pressure cooker pan with water, say about an inch above the level of the masoor. Cook on medium flame to 2-3 whistles, lower the heat to low and cook for five minutes and then remove and keep it aside. Let the pressure in the cooker drop on its own. When done remove and put it in a thick bottomed stainless steel vessel and keep it aside ready. 

** Cut the Magge / South Indian cucumber into 2 inch sized cubes retaining the skin. Slice off the innermost flesh portion and the seeds within the same and keep it aside (check note section at the bottom for info). Wash the pieces and put it in the pressure cooker pan with about one glass of water and pressure cook on medium heat to one whistle. Let the pressure drop on its own, when able to open the lid do so and add the cooked magge to the cooked and kept aside lentil in the vessel. 

** To prepare the Ground Masala : Add in the coconut, chillies and tamarind in mixer grinder and grind to a very smooth paste which little bit of water. Use water sparingly, but the masala should be ground fine. You can use the cooked lentil or magge water for the same, which is what I always do for grinding of masala. Remove and keep the masala ready aside. 

** Add the ground masala to the cooked masoor and magge/south cucumber in the vessel along with salt to taste and mix well. Add in the required amount of water to bring it to a gravy consistency. Bring to a boil on medium heat mixing often to avoid it getting burnt at the bottom. Once it comes to a full boil, lower the heat and let it simmer while you prepare the seasoning. 

** For Tempering / Seasoning : Peel off the skin and chop the onion very finely. Put this in a small pan along with the oil and cook on medium heat mixing often till it turns light brown in color. Once it turns brownish in color immediately, pour into over the simmering curry. Remove the vessel from fire and keep it aside covered for the flavours to seep into the curry. 

** “Masoor-Magge Ambat/ Whole Red Lentils-South Indian Cucumber Curry” is done and ready to be served. This curry tastes best when served hot with ukde sheetHa/Red boiled rice but you can serve it with roti/chapati in which case keep the curry consistency slightly thicker in texture. Do try this curry and enjoy with your family and friends. 

** Note : Do not discard the innermost seeds and the fleshy portion within the magge/southekayi/ South Indian cucumber. You can prepare tambuli, a dish with the addition of curds, that tastes awesome as an side dish. I have included that recipe in my blog and will share the link to it at the bottom of this recipe. You can also just grind the seeds with some water to a smooth paste, strain it and add it to curds with some spices and prepare lassi and drink it too. Magge has body cooling properties and is very good in case of acidity etc. so make the best use of it. 

** Note : You can wash the Whole Masoor /Red Lentil and pressure cook it straight away too without soaking it, in which case just add in a little bit more of water and remove a few more whistles and its done. I somehow like to soak it in warm water for 2 hours as it soften the lentils and cooks faster and better, off course provided I have the time, I have also cooked it directly without soaking and it was cooked well too. 

** There are many more combos of “Ambat” recipes both Veg and Non-Veg. posted in my Blog, Please do go through the link provided below and check out for the dishes and try them out and enjoy with your family and friends. 

https://gayathrifoodbytes.blogspot.com/search?q=Ambat