Malvani Akkha Masoor also known as Maharashtrian-style Akkha Masoora Chi Usal, is a beloved curry from the Konkan and Malvan regions of Maharashtra, India. This dish showcases the robust flavors and rich culinary traditions of this coastal area, known for its bold use of spices and coconut in various forms. Akkha Masoor, meaning whole red lentils, serves as the primary ingredient, lending the dish a hearty texture and deep, earthy flavor that is both comforting and satisfying.
To prepare this dish, whole red lentils are first soaked to soften them, then boiled until tender. The cooked lentils are then simmered in a fragrant and spicy gravy made from a blend of onions, tomatoes, and dry coconut. The dry coconut, a signature ingredient in Malvani cuisine, is roasted over an open flame or fire, imparting a smoky and nutty flavor that sets this curry apart from other lentil dishes. The roasted coconut is then blended into a smooth paste, which is the base of the rich, creamy gravy that envelops the tender lentils.
The spices used in Malvani Akkha Masoor are typical of the region’s cuisine, with a focus on enhancing the natural flavors of the lentils and coconut. The dish often includes ingredients like coriander, turmeric, garam masala, goda masala and red chili powder, which are sautéed with the onion-tomato-coconut paste to create a deeply flavorful and aromatic curry. The combination of these spices, along with the unique smoky coconut paste, creates a complex and satisfying dish that is both spicy and creamy.
This curry is typically served with steamed rice or traditional Indian breads like tandalachi bhakri (Rice Roti) or Chapati, making it a versatile dish that can be enjoyed as part of a larger meal or on its own. Malvani Akkha Masoor is not only a delicious representation of Maharashtrian cuisine but also a testament to the region’s rich culinary heritage, where simple ingredients are transformed into something truly special through careful preparation and the use of time-honored techniques.
Ingredients
• 1 cup Whole Red Lentil/Akkha Masoor
• ½ tsp Turmeric
• 1 tsp Salt
For Paste
• 2 Medium Sized Tomato
• 1 Medium Sized Onion
• 2 Inch Piece of Dry Coconut
• 2 Green Chilies
Other Ingredients
• 2-3 tbsp Oil
• 1 tsp Cumin Seeds
• 1 tsp Mustard Seeds
• 2 Black Cardamom
• 1-2 Bay Leaves
• 1-2 Whole Dry Red Chilis
• ¼ tsp Hing
• 2 tsp Minced Ginger-Garlic
• ½ tsp Turmeric Powder
• 1 tsp Red Chili Powder
• 1 tsp Goda Masala
• 1 tsp Garam Masala
• 1-2 tsp Coriander Seeds Powder
• Salt As Per Taste
• ¼ Cup Chopped Coriander Leaves
Method
1. Preparing the Lentils:
• Wash, drain, and soak whole red lentils (masoor) in enough water for about 4-5 hours.
• After soaking, add the lentils to a pressure cooker along with water, turmeric, and salt. Cook for about 2 whistles, then set aside.
• Alternatively, you can boil and cook the lentils in a large pot until they become soft and tender.
2. Making the Paste:
• Using a steel wire rack, roast dry coconut, onion, tomato, and chilies over a direct flame until all sides are charred.
• Let the charred onion and tomato cool down, then remove the blackened skin. Chop coconut and green chilies.
• Add all the roasted ingredients into a blender and make a smooth paste.
3. Cooking the Curry:
• In a large pan, heat oil. Once hot, add cumin seeds, mustard seeds, and whole spices like bay leaves, cardamom, and dry chilies.
• Add minced ginger and garlic, then stir fry for a few seconds.
• Next, add the roasted onion-tomato-coconut paste, turmeric, red chili powder, coriander powder, goda masala, and garam masala. Stir fry and cook the mixture for 2-3 minutes on medium flame.
• Add the boiled whole masoor, along with salt and 1-2 cups of water. Mix well, cover the pan with a lid, and let it cook on low to medium flame for 5-7 minutes.
• Your Akkha Masoor is ready. Garnish with chopped coriander leaves and serve with rice or bhakri. Enjoy!
Tips:
• Soak whole masoor for at least 4-5 hours; it will be easier to cook and digest.
• Avoid overcooking or boiling the lentils, as this may cause them to mash in the curry.
• The lentils will taste better if cooked until tender, holding their shape without breaking or mashing.
• You can adjust the spice level by adding more or fewer spices to suit your taste.
• If you don’t have dry coconut, you can use desiccated coconut powder. Roast it in a pan before adding it to the blender with the onion and tomato.
• If goda masala is unavailable, you can skip it.
- 1 cup Whole Red Lentil/Akkha Masoor
- ½ tsp Turmeric
- 1 tsp Salt
- For Paste
- 2 Medium Sized Tomato
- 1 Medium Sized Onion
- 2 Inch Piece of Dry Coconut
- 2 Green Chilies
- Other Ingredients
- 2-3 tbsp Oil
- 1 tsp Cumin Seeds
- 1 tsp Mustard Seeds
- 2 Black Cardamom
- 1-2 Bay Leaves
- 1-2 Whole Dry Red Chilis
- ¼ tsp Hing
- 2 tsp Minced Ginger-Garlic
- ½ tsp Turmeric Powder
- 1 tsp Red Chili Powder
- 1 tsp Goda Masala
- 1 tsp Garam Masala
- 1-2 tsp Coriander Seeds Powder
- Salt As Per Taste
- ¼ Cup Chopped Coriander Leaves
- Preparing the Lentils:
- Wash, drain, and soak whole red lentils (masoor) in enough water for about 4-5 hours.
- After soaking, add the lentils to a pressure cooker along with water, turmeric, and salt. Cook for about 2 whistles, then set aside.
- Alternatively, you can boil and cook the lentils in a large pot until they become soft and tender.
- Making the Paste:
- Using a steel wire rack, roast dry coconut, onion, tomato, and chilies over a direct flame until all sides are charred.
- Let the charred onion and tomato cool down, then remove the blackened skin. Chop coconut and green chilies.
- Add all the roasted ingredients into a blender and make a smooth paste.
- Cooking the Curry:
- In a large pan, heat oil. Once hot, add cumin seeds, mustard seeds, and whole spices like bay leaves, cardamom, and dry chilies.
- Add minced ginger and garlic, then stir fry for a few seconds.
- Next, add the roasted onion-tomato-coconut paste, turmeric, red chili powder, coriander powder, goda masala, and garam masala. Stir fry and cook the mixture for 2-3 minutes on medium flame.
- Add the boiled whole masoor, along with salt and 1-2 cups of water. Mix well, cover the pan with a lid, and let it cook on low to medium flame for 5-7 minutes.
- Your Akkha Masoor is ready. Garnish with chopped coriander leaves and serve with rice or bhakri. Enjoy!
Avoid overcooking or boiling the lentils, as this may cause them to mash in the curry.
The lentils will taste better if cooked until tender, holding their shape without breaking or mashing.
You can adjust the spice level by adding more or fewer spices to suit your taste.
If you don't have dry coconut, you can use desiccated coconut powder. Roast it in a pan before adding it to the blender with the onion and tomato.
If goda masala is unavailable, you can skip it.
