Akkha Masoor is one of those dishes that carries the soul of Maharashtrian kitchens. Slow-cooked whole masoor simmered in a spicy, earthy gravy, usually enjoyed with bhakri and raw onion, makes it deeply satisfying. It’s the kind of food that feels hearty without being heavy, and familiar in the most comforting way.
This version keeps that traditional Kolhapuri-style warmth while making the process simpler. Using Netra’s Red Curry Paste brings the bold flavour quickly, without the long roasting and grinding usually required. The lentils stay intact, soaking up the masala beautifully as the curry thickens.
Ingredients
• 1 cup whole masoor, soaked for 6 to 8 hours
• 100 g Netra’s Red Curry Paste
• 1 medium onion, finely chopped
• 1 medium tomato, chopped (optional)
• 2 tbsp oil
• 1½ cups hot water
• Salt to taste
• Fresh coriander, chopped
How to Make Akkha Masoor
- Pressure cook the soaked masoor with water for 2 whistles, just until tender. Do not overcook.
- Heat oil in a kadhai and sauté the chopped onion until golden.
- Add Netra’s Red Curry Paste and fry for about 2 minutes until aromatic.
- Add chopped tomato if using, and cook until soft.
- Add the cooked masoor along with some of its cooking water.
- Adjust salt and let the curry simmer for 5 to 6 minutes, allowing the flavors to blend.
- Switch off the flame and garnish with fresh coriander.
Tips / Variations
• Keep the masoor slightly firm so it holds shape in the gravy.
• Simmering uncovered helps thicken the curry naturally.
• This curry tastes even better after resting for a short while.
• Best enjoyed hot with bhakri or plain rice.
If you want a bold, comforting lentil curry without long prep, Netra’s Red Curry Paste helps bring authentic Akkha Masoor to the table with ease.
