Kolhapur, Maharashtra
Akkha masoor
Whole masoor in a Kolhapuri masala. Dhaba fire, home kitchen.
45 minTime
14 gProtein each
hotSpice
4hPlan ahead. Soak for 4 hours first; the 45 minutes come after.
Make it your way
Grandma's wayKolhapur dhaba strength.
The original343kcalsame
14 gproteinsame
9 gfibresame
45minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
4 steps- 1Pressure cook soaked masoor with 2 cups water and salt for 3 whistles. Let pressure release naturally.
- 2Roast the coconut and half the onion in a spoon of oil until brown, then grind with garlic and ginger.
- 3Heat the rest of the oil, crackle cumin, add the remaining onion and cook until golden. Add tomato, the paste, kolhapuri masala and turmeric and fry until oil separates.
- 4Add the masoor with its water and the rest of the water. Simmer 8 to 10 minutes. Finish with coriander.
Serve it like this
Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.
