I belong to a very rich and prosperous western Maharashta region. It is famous of it’s rustic and spicy food, the sweetest sugercane and heavy monsoon rains. I have been missing all these and many more such things for past 2-3 days. What’s better way to re-live these than to make all that food in your kitchen and relish just like you did back home. Here’s my all time favorite Akhkha Masoor Recipe. You would find it in all roadside Dhabas with hot bread and onion.

This is all you need

• Overnight Soaked Masoor
• 1 Onion finely chopped
• 2 medium sized Tomatoes
• 1 Cup Fresh Coriander leaves
• 5-6 cloves of Garlic
• 2 inch piece of Ginger
• 1 cup freshly grated Coconut
• Kolhapuri Garam Masala ( If you don’t have this you can use any Garam Masala. This is really the key ingredient of this recipe. I use the home made masala by my mom but you get these easily in grocery stores now. )
• 1 teaspoons Turmeric
• 1 Teaspoons Red Chilly Powder
• Pinch of Asafetida
• 4-5 fresh Curry Leaves
• Oil
• Salt
• 2 teaspoons of Jaggery

Grind together Ginger, Garlic, Tomatoes, Coriander and Coconut.

Heat Oil in the pan.

Once the oil is hot add the Curry Leaves, Asafetida and Onion. Fry for a minute or so.

Add Turmeric, Red Chilly Powder, Salt and Kolhapuri Masala. This masala is pretty spicy so you need to adjust according to your taste. Fry till Onions are soft. Add the ground paste above and cook for 5 minutes. Add soaked Masoor, Jaggery and cook covered on medium heat for 7-8 minutes.  Cook uncovered to make a little drier version if you like.

Enjoy hot with bread, Roti or Rice. Some freshly sliced Onions and Yogurt on the side add great taste to this curry.