Masoor Ambat is a dish that holds a special place in my heart—a comforting Konkani gravy that brings back memories of home-cooked meals and family gatherings. In North Kanara, where coconut trees grow in abundance, coconut paste is a key ingredient in many traditional dishes, lending them a rich, creamy texture and a distinct coastal flavor.
This version of ambat, made with whole masoor (brown lentils), is one of our absolute favorites. The earthy taste of the lentils blends beautifully with the mild sweetness of coconut, while the simple seasoning of just a couple of spices keeps the flavors clean and wholesome. But what truly takes this dish to the next level is the finishing touch—golden, caramelized onions fried to perfection, adding a layer of depth and aroma that makes it absolutely irresistible.
It’s a simple yet hearty dish, perfect to enjoy with a bowl of hot rice. If you haven’t tried it yet, I highly recommend giving it a go. I’d love to hear how you like it! Also try the masoor bhaji recipe which has garam masalas.
Ingredients: 1 cup whole masoor 1 cup chopped onions 1/2 cup fresh/frozen coconut 4 red chillies 1 tea spn coriander seeds A pinch of turmeric A small piece of tamarind Oil Salt
Method: Wash the masoor thoroughly a few times until the water runs clear. In a pressure cooker, add the washed masoor, turmeric, and half of the chopped onions. Cook until the lentils are soft (about 3-4 whistles). I usually use boiling water while cooking, as it helps speed up the process. Heat a little oil in a pan and add coriander seeds. Once fragrant, turn off the heat and add red chilies—this slight roasting helps crisp them up, making grinding easier. Blend the roasted coriander and chilies with coconut and tamarind, adding water as needed, to form a smooth paste. Add the ground paste to the cooked masoor along with enough water to achieve the desired gravy consistency. Add salt and let it simmer for a few minutes until the flavors meld together. Heat oil in a pan and fry the remaining onions until they turn golden brown. Pour the fried onions along with the oil over the gravy, mix well, and let it rest for a couple of minutes before serving. Enjoy this comforting masoor ambat with a bowl of hot rice!
Serves : 2-3 Preparation time : 15mins
