Kolhapuri Akkha Masoor Recipe


Ingredients Required: 200g Masoor/brown Lentil, 1 Tomato, 2 Onions, ½ Bowl Oil (40ml), ½ Bowl Sliced Dry Coconut, 8-10 Garlic Cloves, ½ Inch Ginger, 1 Tsp Poppy Seeds, A Pinch Of Hing And Cumin, Entire Packet Of Prakash Kolhapuri Akkha Masoor Masala, 2½ Cups (500ml) Water, Salt To Taste.

Preparation Method For Paste: Roast Dry Coconut, 1 Sliced Onion, Poppy Seeds Separately Till They Turn Golden Brown And Grind It With Ginger-garlic Into A Fine Paste.
(Note: No Additional Chilli, Turmeric And Coriander Powder Needed.)

Preparation Method For Akkha Masoor:
1) Take Akkha Masoor, 1 Chopped Onion & Water In Pressure Cooker And Cook For 5-10 Mins.
2) Heat Oil In Wok (Kadhai) Add A Pinch Of Hing And Cumin, 1 Chopped Tomato & Above Paste, and Cook Till The Oil Separates. Add The Entire Packet Of Prakash Kolhapuri Akkha Masoor Masala, Cook for 1 Min And Add The Pressure Cooked Akkha Masoor. Cook For 5-8 Mins With a Cover On A Low Flame. Serve It With Hot Chapati, Paratha, Bhakti Or Rice.

45 Mins

Serves 4

90-100 Cal

Kolhapuri Akkha Masoor Masala

Kolhapuri Akkha Masoor Masala

Regular price Rs. 120.00

Masoor dal or whole brown lentils are a mildly spiced, thick, semi-dry preparation when made the Kolhapuri way. A Kolhapuri cuisine lover would travel miles to eat this dish but with Prakash’s Akkha Masoor Masala, this authentic dish is at your dining tables. The health boost is guaranteed with this wholesome dish. The mild aroma of coconut and coriander accompanies the tang of tomato to make this dish irresistible. Traditionally served with Indian flatbread (Chapati), rice and lentil curry – it makes up for a complete meal.


Tax included.