Akkha Masoor
A hearty and flavorful Maharashtrian curry made with whole brown lentils. This wholesome dish has a rich, earthy flavor from Goda masala and coconut, perfect with hot chapatis or steamed rice.
For 4 servings
5 steps. 40 minutes total.
- 1
Step 1
- a.Prepare the Lentils
- b.Rinse the whole brown lentils (akkha masoor) under cold running water until the water runs clear.
- c.Soak the lentils in ample water for at least 4 hours, or preferably overnight. This step is crucial for even cooking.
- d.Drain the soaking water. Transfer the lentils to a pressure cooker. Add 3 cups of fresh water and 1/2 teaspoon of salt.
- e.Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes. The lentils should be soft and cooked through but still retain their shape. Allow the pressure to release naturally.
- 2
Step 2
- a.Prepare the Masala Base (Tadka)
- b.Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the mustard seeds and let them splutter.
- c.Add the cumin seeds and sauté for a few seconds until they sizzle. Then, add the asafoetida and curry leaves, being careful as they may pop.
- d.Add the finely chopped onions and sauté for 7-8 minutes until they turn soft and golden brown.
- e.Stir in the ginger-garlic paste and cook for about 1 minute until the raw aroma disappears.
- f.Add the chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until they become soft, mushy, and oil starts to separate from the masala.
- 3
Step 3
- a.Add Spices and Coconut
- b.Reduce the heat to low. Add the turmeric powder, red chili powder, and the key ingredient, Goda masala. Stir continuously for 1 minute until the spices are fragrant. Do not let them burn.
- c.Add the grated dry coconut and sauté for another minute, mixing it well with the masala.
- 4
Step 4
- a.Combine and Simmer
- b.Pour the cooked masoor dal along with its cooking water into the pan with the prepared masala.
- c.Mix everything gently. Add the remaining 1 teaspoon of salt and the optional jaggery. The jaggery helps balance the spicy and tangy flavors.
- d.Add about 1 cup of hot water, or more, to adjust the consistency to your liking. The gravy should be thick but pourable.
- e.Bring the curry to a boil, then reduce the heat to low, cover, and let it simmer for 8-10 minutes. This allows the lentils to absorb all the flavors of the masala.
- f.Taste and adjust the seasoning if necessary.
- 5
Step 5
- a.Garnish and Serve
- b.Turn off the heat. Garnish generously with freshly chopped coriander leaves.
- c.Let the curry rest for 5 minutes before serving. Serve hot with Maharashtrian Bhakri (jowar or bajra roti), chapati, or steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the lentils overnight is highly recommended for a softer texture and quicker cooking time.
- 2Goda masala is essential for the authentic taste. Avoid substituting it with garam masala, as the flavor profile is very different.
- 3For a richer flavor, you can use a combination of oil and ghee for the tempering.
- 4To make the gravy thicker, you can lightly mash a small portion of the cooked lentils with the back of a spoon before adding them to the masala.
- 5The curry tends to thicken as it cools. Add a splash of hot water to adjust the consistency when reheating.
- 6If you have fresh grated coconut, you can use it instead of dry coconut for a slightly different texture and taste.
Adapt it for your goals.
Creamier Version
For a richer, creamier gravy, add 1/4 cup of coconut milk during the last 5 minutes of simmering.
Spicier KickSpicier Kick
Add 1-2 slit green chilies along with the onions for an extra layer of heat.
With VegetablesWith Vegetables
Add diced potatoes or carrots along with the tomatoes and cook until they are tender before adding the lentils.
No Onion/Garlic VersionNo Onion/Garlic Version
Skip the onions and ginger-garlic paste. The dish will still be flavorful due to the Goda masala and other spices.
Why this is on our healthy list.
Excellent Source of Plant-Based Protein
Whole brown lentils are packed with protein, which is essential for muscle building, tissue repair, and overall body function, making it a great choice for vegetarians and vegans.
High in Dietary Fiber
The high fiber content aids in digestion, prevents constipation, and helps maintain stable blood sugar levels. It also promotes a feeling of fullness, which can help with weight management.
Rich in Iron and Folate
This dish is a good source of iron, which is crucial for preventing anemia and maintaining energy levels, and folate, which is vital for cell growth and metabolism.
Provides Sustained Energy
The complex carbohydrates in lentils are digested slowly, providing a steady release of energy that keeps you energized for longer without causing sharp spikes in blood sugar.
Frequently asked questions
Akkha Masoor is a traditional Maharashtrian curry made with whole brown lentils (sabut masoor). It's known for its unique, slightly sweet and spicy flavor derived from Goda masala and coconut.