Welcome to your new favourite comfort food! If you are looking for a quick and wholesome dinner idea, this Akkha Masoor recipe is exactly what you need. Akkha Masoor, also known as whole brown lentil curry, is a classic Maharashtrian dish packed with earthy flavours and protein.
In this beginner-friendly guide, we will show you how to make Akkha Masoor in a pressure cooker to save time without compromising on that authentic, spicy taste. The secret to this rich and thick gravy lies in the traditional Kanda Lasun Masala (onion-garlic spice blend) and a quick tempering process. Whether you are craving a hearty meal after a long day or want to try regional Indian cooking, this step-by-step Akkha Masoor Kalvan will not disappoint. Let’s get cooking!
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Ingredients List
Here is what you will need to make this delicious brown lentil curry:
- Whole Masoor (Brown Lentils): 1 bowl (soaked in water for 1 hour)
- Cooking Oil: 2-3 tablespoons
- Mustard Seeds: 1 teaspoon
- Cumin Seeds (Jeera): 1 teaspoon
- Curry Leaves: 1 sprig
- Bay Leaves (Tejpatta): 2 small leaves
- Onion: 1 medium, finely chopped
- Asafoetida (Hing): A small pinch
- Ginger-Garlic-Green Chilli Paste: 1 tablespoon (freshly crushed is best)
- Tomato: 1 medium, finely chopped
- Turmeric Powder: ½ teaspoon
- Kitchen King Masala: 1 teaspoon
- Cumin-Coriander Powder: ½ teaspoon
- Kanda Lasun Masala (Ghati Masala): 1-2 tablespoons (adjust to your spice preference)
- Salt: To taste
- Fresh Coriander Leaves: A handful, finely chopped
- Warm Water: 1.5 glasses (adjust based on how thick you want the curry)
- Butter (Optional): For garnishing
Step-by-step Instructions
Follow these simple steps to make the perfect Akkha Masoor recipe:
- Prep the Lentils: Wash the whole masoor thoroughly and soak them in water for exactly 1 hour. Drain the water before cooking.
- Heat the Oil: Place your pressure cooker on the stove over medium heat and add the cooking oil.
- Add Tempering: Once the oil is hot, add mustard seeds, cumin seeds, curry leaves, and bay leaves. Let them crackle.
- Sauté the Onion: Add the finely chopped onions. Sauté until they turn slightly golden brown, then add a pinch of asafoetida (hing).
- Cook Aromatics: Stir in the freshly crushed ginger-garlic-green chilli paste. Cook for a minute until the raw smell goes away.
- Add Tomatoes: Add the chopped tomatoes and cook for another minute until they soften.
- Mix the Dry Spices: Turn the heat to low. Add turmeric powder, Kitchen King masala, cumin-coriander powder, salt, and the Kanda Lasun masala. Mix everything well.
- Combine Masoor and Coriander: Add a little chopped coriander to the spice base, followed by the soaked whole brown lentils. Sauté gently for a minute.
- Add Water: Pour in 1.5 glasses of warm water. Stir well to mix the spices with the lentils.
- Pressure Cook: Close the pressure cooker lid. Keep the flame low and cook for just 2 whistles.
- Garnish and Serve: Let the cooker cool down naturally. Open the lid, garnish with more fresh coriander, and top with a dollop of butter. Serve hot!
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Cooking Tips
- Soaking is key: Soaking the lentils for 1 hour drastically reduces cooking time and makes them easier to digest. If you forget to soak them, you will need to cook them for 3-4 whistles instead of 2.
- Use Warm Water: Always add warm or hot water to the pressure cooker instead of cold water. It helps maintain the cooking temperature and enhances the curry’s flavour and colour.
- Adjust Consistency: If you prefer a dry subzi (sukka masoor), add only 1 cup of water. For a soup-like curry (kalvan), use 1.5 to 2 glasses of water.
Variations
- Vegan Version: Simply skip the butter garnish at the end or use a dairy-free butter alternative. The rest of the recipe is naturally vegan!
- Kids-Friendly Version: Skip the green chillies and reduce the Kanda Lasun Masala. You can use mild Kashmiri red chilli powder for colour without the heat.
- Creamy Restaurant Style: Add 2 tablespoons of fresh cream or cashew paste right after opening the pressure cooker to give the gravy a rich, restaurant-style texture.
Serving Suggestions
This Maharashtrian Akkha Masoor pairs beautifully with almost any Indian staple! Serve it steaming hot with:
- Fresh, soft Chapatis or Phulkas.
- Traditional Jowar or Bajra Bhakri (Sorghum/Pearl Millet flatbreads).
- Ladi Pav (Indian dinner rolls) – dipping the soft bread into the spicy gravy is incredibly delicious!
- Steamed Jeera Rice or plain basmati rice along with a side of sliced onions and lemon.
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FAQs
Q: Can I make this Akkha Masoor recipe without a pressure cooker?
A: Yes! You can cook it in an open pot or kadhai. However, it will take about 30-40 minutes for the lentils to soften. Make sure to soak the lentils for at least 2 hours if cooking in an open pot.
Q: What can I use instead of Kanda Lasun Masala?
A: Kanda Lasun (onion-garlic) masala gives this dish its authentic Maharashtrian flavour. If you don’t have it, you can substitute it with a mix of regular red chilli powder, a little extra garlic paste, and half a teaspoon of Garam Masala.
Q: Is whole brown masoor healthy?
A: Absolutely! Whole brown lentils are highly nutritious. They are packed with plant-based protein, dietary fiber, and essential minerals, making this a very healthy meal.
Q: How long can I store leftover Akkha Masoor Kalvan?
A: You can store leftovers in an airtight container in the refrigerator for up to 2-3 days. The flavours actually deepen the next day! Just reheat it on the stove or in the microwave before eating.
Quick And Easy Akkha Masoor Recipe in Pressure Cooker
Ingredients
- Whole Masoor Brown Lentils: 1 bowl (soaked in water for 1 hour)
- Cooking Oil: 2-3 tablespoons
- Mustard Seeds: 1 teaspoon
- Cumin Seeds Jeera: 1 teaspoon
- Curry Leaves: 1 sprig
- Bay Leaves Tejpatta: 2 small leaves
- Onion: 1 medium finely chopped
- Asafoetida Hing: A small pinch
- Ginger-Garlic-Green Chilli Paste: 1 tablespoon freshly crushed is best
- Tomato: 1 medium finely chopped
- Turmeric Powder: ½ teaspoon
- Kitchen King Masala: 1 teaspoon
- Cumin-Coriander Powder: ½ teaspoon
- Kanda Lasun Masala Ghati Masala: 1-2 tablespoons (adjust to your spice preference)
- Salt: To taste
- Fresh Coriander Leaves: A handful finely chopped
- Warm Water: 1.5 glasses adjust based on how thick you want the curry
- Butter Optional: For garnishing
Instructions
- Prep the Lentils: Wash the whole masoor thoroughly and soak them in water for exactly 1 hour. Drain the water before cooking.
- Heat the Oil: Place your pressure cooker on the stove over medium heat and add the cooking oil.
- Add Tempering: Once the oil is hot, add mustard seeds, cumin seeds, curry leaves, and bay leaves. Let them crackle.
- Sauté the Onion: Add the finely chopped onions. Sauté until they turn slightly golden brown, then add a pinch of asafoetida (hing).
- Cook Aromatics: Stir in the freshly crushed ginger-garlic-green chilli paste. Cook for a minute until the raw smell goes away.
- Add Tomatoes: Add the chopped tomatoes and cook for another minute until they soften.
- Mix the Dry Spices: Turn the heat to low. Add turmeric powder, Kitchen King masala, cumin-coriander powder, salt, and the Kanda Lasun masala. Mix everything well.
- Combine Masoor and Coriander: Add a little chopped coriander to the spice base, followed by the soaked whole brown lentils. Sauté gently for a minute.
- Add Water: Pour in 1.5 glasses of warm water. Stir well to mix the spices with the lentils.
- Pressure Cook: Close the pressure cooker lid. Keep the flame low and cook for just 2 whistles.
- Garnish and Serve: Let the cooker cool down naturally. Open the lid, garnish with more fresh coriander, and top with a dollop of butter. Serve hot!
