Recipe : Kolhapuri Masoor

Updated: Nov 25

Akkha Masoor ( Whole Brown Lentil ) Curry is a popular recipe in Maharashtra. Its spicy and it tastes amazing with Bhakri. This is flavourful and rich in protein.


Here is the recipe.

In a pan, heat 1tbs oil.

Then add 1 tsp Jeera, 3-4 pods of black pepper, 3-4 cloves, 1 bayleaf and 2 green chilies ( slit)

We use light green variant of green chilies as these are not very spicy.

Let this splutter.

You will need 1 big onion roughly sliced and a handful coriander.

Add sliced onion into the Kadhai.

Cook on a medium flame till onions become brown.

In the meanwhile, in a blender add 2-3 tomatoes, 7-8 pods of garlic and half an inch of ginger.

Add this paste into the Kadhai.

Add a pinch of salt.

Let this cook for next 5 mins.

Keep stirring in between.

Now add the spices

1 tsp Kashmiri Red Chili powder, 1 tsp Kanda Lasoon Masala, 1 tbs coriander powder and 1 tsp jeera powder.

Let the spices roast properly and cook with the gravy. Cook this on medium heat for another 3-4 mins.

It will reduce to this consistency and leave oil on the sides.

Now is the time for adding masoor.

You need to pre-soak whole masoor for about half an hour and then pressure cook it to 3-4 whistles.

Add this pressure cooked masoor to the gravy.

Mix it thoroughly.

Add 1 cup water and add salt as per taste.

Cook it for another 4-5 mins till you achieve the consistency you want.

Serve hot with Bhakri or have it with steamed rice.


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