This is a typical goan recipe which we call as “TONAK” you can change the main ingredient with the same masala and procedure and the name changes. The taste remains almost the same.
Here I a writing about the veg tonak which can be made tasty and ‘non-veg’ by adding some prawns to it.
2 cups Masoor (whole not dal)
3 medium sized onions
11/2 cup grated coconut
2 medium sized potatoes cut into cubes (large)
2tsp Garam masala powder
1sp red chili powder
1 tsp dhania jeera powder.
Large marble sized tamarind ball
Salt to taste.
Soak masoor in 4 cups water for about 2-3 hours.
Finely chop 2 onions and slice the third onion
Peel and cut potatoes into cubes.
Drain water from the masoor and mix with potatoes
Pressure cook for 1 whistle (be careful as the masoor cooks quickly and may get mashed)
You can cook it without the pressure cooker too but this takes a bit longer.
Take a kadai, heat and add oil
Add the sliced onions, when the oil is hot. Stir till the onions turn brown
Now add the grated coconut, fry till they become nice and brown.
Grind this mixture with the marble sized tamarind.
Take a pan, heat and add oil to it.
Add the finely chopped onions and stir fry don’t let them turn brown.
Add all the masalas and stir
Now add the cooked masoor and potatoes
Add salt and let it cook for sometime.
Finally add the ground coconut and onion paste.
Let it boil for some more time
A tasty masoor masala is ready.
THIS IS A RECIPE FOR MY FRIEND 'NUPUR' from onehotstove.