Introduction

 

Let me take you on a journey to the heart of rustic Indian cuisine, where simplicity meets soulfulness in every bite. Picture this: a cozy kitchen, filled with the aroma of spices dancing in the air. It was on one such day, amidst the hustle and bustle of life, that I stumbled upon the humble yet comforting combination of Akkha Masoor and Bhakri. This traditional Maharashtrian dish stole my heart with its wholesome flavors and nourishing ingredients. From that moment on, it became a cherished part of my culinary repertoire, reminding me of the beauty of simplicity and the joy of savoring homemade delights.

 

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Recipe of Akkha Masoor & Bhakri

 

Ingredients:

 

For Akkha Masoor Sabji:

 

• Akkha masoor, soaked: 2 cups
• Water: as required
• Salt: ½ tbsp
• Turmeric powder: ½ tsp
• Onion, peeled: 2 pcs
• Tomato: 1 pc
• Green chilli: 3 pcs
• Garlic: 7-8 cloves
• Ginger: 1 inch
• Coconut: 2 tbsp
• Coriander: a handful
• Cinnamon: 1 inch
• Star anise: 3 pcs
• Peanut oil: ¼ cup
• Kanda lasun masala: 1 tbsp
• Turmeric powder: ½ tbsp
• Salt: ½ tbsp
• Lavangi mirchi powder: 1 tsp
• Coriander, chopped: 1 tbsp

 

For Thecha:

 

• Green chilli: 5-6 pcs
• Garlic: 12-15 cloves
• Peanut oil: 1 tbsp
• Jeera: 1 tsp
• Salt: ½ tsp

 

For Bhakri:

 

• Bajra flour: ½ cup
• Jowar flour: ½ cup
• Salt: ½ tsp
• Warm water: as required
• Ghee: 1 tbsp

 

 

Method:

 

For Thecha:

 

1. Dry roast the green chillies and garlic in a pan until they get charred marks.
2. Add peanut oil and jeera to the pan, and cook for a while.
3. Finally, add salt and mix everything together.
4. Let it cool down, then transfer the mixture to a mortar and pestle.
5. Pound the mixture to a coarse texture.
6. Thecha is ready to serve.

 

For Bhakri:

 

1. Take equal quantities of bajra and jowar flour in a plate.
2. Add salt and warm water to the flours and mix them to form a smooth, soft dough.
3. Divide the dough into portions and keep them covered.
4. Take one portion, dust it with flour, and dust some flour over the surface.
5. Using your fingertips, flatten and shape the dough into a circle (flatbread).
6. Heat an iron pan and transfer the bhakri onto it.
7. Apply a layer of water on the bhakri and roast it from both sides.
8. Finally, roast the bhakri on a direct flame to give it a distinct flavor.
9. Bhakri is ready to serve.

 

For Akkha Masoor Sabji:

 

1. In a pressure cooker, add soaked akkha masoor, salt, turmeric powder, and some water. Cook for 2 whistles.
2. Roast peeled onion and tomato on a direct flame until they get charred marks.
3. In a separate pan, dry roast green chillies, garlic, ginger, and coconut.
4. Transfer all the roasted items to a mixer jar, add some water, cinnamon, and star anise, and grind them into a smooth paste.
5. Heat a pan, add peanut oil, and the paste. Cook it for 3-4 mins on medium flame, stirring at intervals.
6. Add turmeric powder, kanda lasun masala, salt, lavangi mirchi powder, and cook until the oil is released.
7. Add the cooked akkha masoor and some water, and cook until it boils.
8. Finally, add chopped coriander, and the akkha masoor sabji is ready to serve.

 

Serve the akkha masoor sabji with bhakri, thecha, and onions for a complete and delicious meal.

 

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About the Recipe

 

Akkha Masoor & Bhakri is a traditional Maharashtrian dish that combines whole red lentils (masoor) cooked with aromatic spices and served with Bhakri, a rustic flatbread made from millet or sorghum flour. This dish is a staple in Maharashtrian households, cherished for its simplicity and nutritional value. Akkha Masoor is rich in protein and fiber, making it a hearty and wholesome meal, while Bhakri adds a delightful crunch and texture to the dining experience. Together, they create a symphony of flavors that celebrate the essence of Indian comfort food.

 

 

Cooking Tips

 

1. Soak the lentils: To reduce cooking time and aid digestion, soak the whole red lentils in water for at least 1-2 hours before cooking.
2. Use fresh spices: For the best flavor, use freshly ground spices and herbs to season the lentils.
3. Adjust seasoning: Taste the Akkha Masoor as it cooks and adjust the seasoning according to your preference by adding more salt, chili powder, or other spices as needed.
4. Control the consistency: If the lentils become too thick, you can add a little water to achieve the desired consistency.
5. Cook Bhakri on a hot griddle: Ensure that the griddle or tawa is hot before cooking the Bhakri to achieve a crisp texture on the outside while keeping it soft on the inside.

 

 

Pairing Guide

 

Akkha Masoor & Bhakri pairs well with a variety of accompaniments, including:

 

• Freshly chopped onions and green chilies
• Pickles or chutneys for added flavor
• Yogurt or raita to balance the spices
• A side of steamed vegetables or salad for a nutritious meal

 

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Frequently Asked Questions about Akkha Masoor & Bhakri

 

1. What is Akkha Masoor? Akkha Masoor is whole red lentils cooked with spices and seasonings to create a flavorful and nutritious dish.

2. What is Bhakri? Bhakri is a traditional Maharashtrian flatbread made from millet or sorghum flour, typically cooked on a griddle.

3. How long does it take to cook Akkha Masoor? Cooking time for Akkha Masoor may vary, but it usually takes about 20-25 minutes after soaking the lentils.

4. Can I use other lentils instead of whole red lentils for Akkha Masoor? While whole red lentils are traditionally used for Akkha Masoor, you can experiment with other lentils like split red lentils (masoor dal) or green lentils.

5. What is the texture of Bhakri? Bhakri has a crisp exterior and a soft, chewy interior, making it a perfect accompaniment to savory dishes like Akkha Masoor.

6. Can I make Bhakri with wheat flour? While traditional Bhakri is made with millet or sorghum flour, you can make a variation using wheat flour if desired.

7. Is Akkha Masoor & Bhakri a complete meal? Yes, Akkha Masoor & Bhakri is a wholesome and nutritious meal that provides a good balance of protein, carbohydrates, and essential nutrients.

8. Can I prepare Akkha Masoor & Bhakri in advance? Yes, you can prepare Akkha Masoor & Bhakri in advance and store them in the refrigerator for up to 2-3 days. Reheat before serving.

9. What are the health benefits of Akkha Masoor & Bhakri? Akkha Masoor is rich in protein and fiber, while Bhakri made from millet or sorghum flour adds essential nutrients and dietary fiber to the meal.

10. Can I serve Akkha Masoor & Bhakri with rice instead of Bhakri? Yes, you can serve Akkha Masoor with steamed rice instead of Bhakri if desired. Adjust the consistency of the lentils accordingly.

 

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