Masoor Nay Vengna nu Bake

Masoor is a great favourite among the Parsis. They enjoy it with bone-in meat and will happily have the leftovers for breakfast with scrambled eggs and fresh crusty bread. Once considered a delicacy, masoor ma jeeb (lamb tongue) is the version of the recipe that has now become almost extinct. I generally prepare this recipe from the left-over masoor ma gos, cooked with Parsi food flavours which also work well.

This recipe blends Persian heritage with traditional Parsi