Craving a taste of authentic Indian home cooking? Our recipe for Akha Masoor Sukhi Bhaji brings that traditional flavour right to your kitchen. This delicious and savoury dry lentil dish is simpler to make than you think, using a blend of classic spices and aromatics for an incredibly satisfying meal. Stop searching for the perfect recipe—learn the secrets to creating this hearty, flavourful dish from scratch. Dive into the full article to unlock the full instructions and master a new favourite for your dinner table!
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Ingredients:
- 1 Cup Whole Masoor Dal (Brown Lentils) (3 hrs Soaked)
- Oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- Curry Leaves
- A Pinch of Hing / Asafetida
- 2 Medium-sized Onion Chopped
- Paste: (1/2 Inch Ginger, 5-6 Garlic Cloves, 1 Green Chilli, Coriander Leaves)
- 1 Medium-sized Tomato Chopped
- Salt to taste
- 1 tsp Kolhapuri Masala Powder (or any other chilli powder)
- 1 tsp Garam Masala Powder
- 1 tsp Cumin & Coriander Powder
- 1/4 tsp Turmeric Powder
- Warm Water
- Finely chopped coriander leaves for garnish
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Instructions:
- Soak the lentils in plain water for 3 to 4 hours, washing them thoroughly before and after soaking.
- Heat half a ladle of oil in a pan. Once hot, add mustard seeds and let them splutter. Add cumin seeds, curry leaves, and a little asafoetida powder. You can also add a bay leaf if desired.
- Add the chopped onions and saute for 2 minutes until lightly browned.
- Add the ginger, garlic, green chilli, and coriander leaves paste. Saute for another minute.
- Add the chopped tomato and saute for a minute.
- Turn the heat to low and add salt, Kolhapuri masala, garam masala powder, and cumin-coriander powder. Mix well.
- Add a little turmeric powder. Mix well.
- Add a little warm water, mix, and cover the pan. Cook on medium heat for 5 minutes.
- Remove the lid, stir, and add the soaked lentils. Mix well.
- Add a little more warm water (just enough for a dry consistency).
- Cover the pan and cook on low heat for 10-15 minutes, or until the lentils are cooked and dry.
- Garnish with finely chopped coriander leaves.
- Enjoy your Akha Masoor Sukhi Bhaji!
Also Read – Make Pakoras That Are Crispy Outside, Soft Inside
Quick Indian Lentil Dish
Whip up a flavourful Akha Masoor Sukhi Bhaji! Our easy recipe for this quick, dry lentil dish is perfect for an authentic meal.
Ingredients
- 1 Cup Whole Masoor Dal Brown Lentils (3 hrs Soaked)
- Oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- Curry Leaves
- A Pinch of Hing / Asafetida
- 2 Medium-sized Onion Chopped
- Paste: (1/2 Inch Ginger, 5-6 Garlic Cloves, 1 Green Chilli, Coriander Leaves)
- 1 Medium-sized Tomato Chopped
- Salt to taste
- 1 tsp Kolhapuri Masala Powder or any other chilli powder
- 1 tsp Garam Masala Powder
- 1 tsp Cumin & Coriander Powder
- 1/4 tsp Turmeric Powder
- Warm Water
- Finely chopped coriander leaves for garnish
Instructions
- Soak the lentils in plain water for 3 to 4 hours, washing them thoroughly before and after soaking.
- Heat half a ladle of oil in a pan. Once hot, add mustard seeds and let them splutter. Add cumin seeds, curry leaves, and a little asafoetida powder. You can also add a bay leaf if desired.
- Add the chopped onions and saute for 2 minutes until lightly browned.
- Add the ginger, garlic, green chilli, and coriander leaves paste. Saute for another minute.
- Add the chopped tomato and saute for a minute.
- Turn the heat to low and add salt, Kolhapuri masala, garam masala powder, and cumin-coriander powder. Mix well.
- Add a little turmeric powder. Mix well.
- Add a little warm water, mix, and cover the pan. Cook on medium heat for 5 minutes.
- Remove the lid, stir, and add the soaked lentils. Mix well.
- Add a little more warm water (just enough for a dry consistency).
- Cover the pan and cook on low heat for 10-15 minutes, or until the lentils are cooked and dry.
- Garnish with finely chopped coriander leaves.
- Enjoy your Akha Masoor Sukhi Bhaji!
