Kolhapuri Akkha Masoor (Red Lentil Gravy)
Indulge in the flavors of Maharashtra with our Kolhapuri Akkha Masoor Recipe. Packed with protein-rich lentils and aromatic spices, this dish offers a spicy kick and numerous health benefits.

1 cup
For 2 people
Difficulty
Average
Taste
Spicy
Health Benefits
High protein content from red lentils promotes muscle health and aids in weight management.
Aromatic spices like cumin and coriander aid digestion and provide anti-inflammatory benefits.
Garlic and ginger offer immune-boosting properties, enhancing overall health.
Red chili powder adds capsaicin, known for its metabolism-boosting effects.
Dry coconut provides healthy fats, supporting brain function and heart health.
230 kcal
in 238g
Protein:
10g
Fats:
10g
Carbs:
30g
Cholesterol:
0mg
Sodium, Na:
400mg
Potassium, K:
500mg
Indulge in the rich, bold flavors of Kolhapuri Akkha Masoor, a traditional Indian recipe hailing from the vibrant region of Kolhapur. This dish features whole red lentils simmered in an aromatic gravy made with onions, tomatoes, and a blend of fragrant spices. It's a comforting and hearty meal that's perfect for any occasion.
Ingredients
2
half cup Red lentils
3 tbsp Oil
1 teaspoon Mustard seeds
1 teaspoon Cumin seeds
6 pieces Curry leaves
2 pieces Onions
1 piece Tomato
Salt as per taste
half cup Coriander leaves
1 inch Ginger
6 pieces Garlic Cloves
3 tbsp Dry coconut
2 tbsp Kolhapuri kanda lasun masala or red chili powder
1 tablespoon Garam masala or goda masala
1 & half cups Water
Coriander as per choice
Fresh Cream as per taste
Tips
Adjust spice levels according to preference.
Soaking lentils reduces cooking time and improves digestibility.
Serve with steamed rice or Indian bread for a complete meal.
Directions
Soak the red lentils in water for 3-4 hours. Drain and set aside.
Heat the oil in a pan over medium heat. Add mustard and cumin seeds, and curry leaves. Let them splutter.
Add chopped onions and sauté until they turn golden brown.
Add chopped tomatoes and salt. Cook until the tomatoes turn mushy.
In a mixer grinder, blend coriander, ginger, garlic, dry coconut, and a little water until smooth.
Add the spice paste to the pan and mix well.
Add Kolhapuri Kanda Lasun Masala or red chili powder and garam masala or goda masala. Mix well.
Cook the mixture until the oil releases from the sides.
Add soaked lentils and water to the pan. Mix well.
Cover and cook on medium heat until the lentils are tender and the flavors meld (about 20 minutes).
Garnish with cream and coriander leaves. Serve hot with rice or Indian bread.
Notes
Avoid this recipe if you have a sensitivity to spicy foods.
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