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.