Brown lentils or also called as Akkha or Sabut masoor in India, they are huge source of protein, carbohydrates and dietary fiber and should be consumed when cooked. Masoor is whole brown skinned lentils and if you split them its orange inside and that's called masoor dal.
As a kid, I remember my mom made Masoor curry a couple of times a month but I don't remember having it in restaurants, while this is most common on the menus in India, you would find it in every restaurant.
A couple of years back, we were travelling to Sangli Maharashtra and happened to notice that every menu board had Akkha Masoor written in bold letter and clearly visible, sort of an advertisement, actually made us think if this could be worth trying or if its just for publicity. We stopped by a restaurant with a thought that as it was past lunch time the waiter would deny giving meal menu and we would end up having snacks and tea. But to our surprise they were serving lunch menu and we ordered Akkha masoor with roti and rice. I cannot explain how yummy it was, well cooked Masoor with perfect blend of spices, just amazing!!!
I tried making the restaurant style Akkha Masoor but a little less spicy, you can add some red chilli powder or to be specific, kolhapuri masala which will add extra spicy flavor, that's how I make it for my dad because he likes spicy food
Masoor takes a little longer to cook, hence always soak it for 2 to 3 hours and then pressure cook for 4 to 5 whistles. Akkha Masoor curry can be eaten with Rice, chapati, roti - any Indian flatbread or bread. This might sound crazy, but try making this curry a day before and eat it the next day, it tastes yummy!!!
Brown lentil curry Akkha Masoor recipe
You might also want to check peas pulao and beet raita, along with this recipe makes a whole Indian meal.
Brown lentil curry |Akkha Masoor recipe | Sabut Masoor dal | Masoor Amti recipe
Masoor 1/2 cup
Onion - 1 large
Ginger and garlic paste - 1 tsp
Cooking Oil - 1 tbsp
Tomatoes - 1 large
Coriander powder - 1/2 tsp
Turmeric powder / haldi - 1/2 tsp
Amchoor powder - 1/2 tsp
Garam masala - 1/2 tbsp
Coconut milk - 1/2 cup
Salt - to taste
Water - 1/2 cup
Soak whole masoor in water for 2 to 3 hours and then pressure cook for 4 to 5 whistles.
In a pan heat cooking oil, then add finely chopped onion
Add ginger and garlic paste
Saute till the raw smell of onion disappears and onions are cooked
Then add finely chopped tomatoes
Cook till tomatoes become soft
Then add all powdered spices like Coriander powder, haldi, amchoor powder and garam masala (add red chilli powder if you want to make it more spicy)
Saute for a minute and mix spices well
Add cooked masoor and coconut milk and mix well to combine
Add salt and water to make gravy a little thinner
Cover and cook for 10 minutes, also check for seasoning
Garnish with chopped coriander, onion and lime juice
Serve with rice or roti or bread
**Soaking Masoor in water speeds the cooking process
**Cook in pressure cooker because cooking in a pan will take more time
**If using canned brown lentil or masoor, you can skip the first step given in method
**Trying making this curry a day before and eat it the next day, enhances all spice flavors
Watch recipe video below:
If you try this recipe make sure to send a photo and your feedback, would be glad to know.
Do you like brown lentils and how do you eat them, comment below we would love to hear!!
Life as an Expat, how I learned to cook. Would like to spread the love by sharing my experiences and quick easy recipes.