Masoor dal or whole brown lentils are a mildly spiced, thick, semi-dry preparation when made the Kolhapuri way. A mild aroma of coconut and coriander accompanies the tang of tomato to make this dish simple, yet irresistible. Traditionally served with chapati, rice and Roti.
Recipe for Akkha Masoor:
Take one cup of black lentils, add 1-2 cups of water and put 2-3 whistles in the cooker. Heat 2 tbsp oil in a pan. Add two small chopped onions. Fry the onion till it turns red, add finely chopped tomatoes and fry again, add a 2 tbsp packet of Perfect Akkhaa Masoor Masala, add half a cup of water and mix it thoroughly. Add the boiled black lentils and cook until the gravy thickens, add the green coriander and serve hot.
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