Whole red lentils and Potato in spicy coconut gravy / Masoor Batata Rassa (Version 2)


An all time favourite Maharashtrian recipe using Malwani masala that can be served as a side dish with polis/rotis or dal rice or even with bread for breakfast / brunch. Belgavi Masoor are considered to be best in taste, I personally have’nt tried other variety of masoor to distinguish the flavour though.


  • 2 tbsp oil + 2 tsp oil
  • 1/4th cup whole red lentils rinsed and soaked in water for 8 hours. Rinse again and set aside.
  • 1 small onion thinly sliced lengthwise
  • 3 tbsp freshly grated coconut
  • 1 potato peeled and chopped into small cubes so that they cook faster
  • 1 onion very finely chopped
  • 6 cloves of garlic, 1/4th” piece of ginger, 2 sprigs of coriander leaves ground to a paste
  • 1/4th tsp turmeric powder
  • 1 tsp kashmiri red chilli powder to be added in stages (adjust to individual taste)
  • Tamarind to taste
  • 2 to 2 1/2 tsp malwani masala powder (adjust as per individual taste) I used store bought Malwani Masala
  • Finely chopped coriander leaves to garnish


  • Heat 2 tsp oil in a nonstick/ceramic pan,add onions cut lengthwise and saute till golden brown( do not burn). Remove from pan, add grated coconut and saute till brown(do not burn). Grind the browned onion, coconut, tamarind with a pinch of turmeric and 1/2 tsp red chilly powder to a smooth paste adding little water. This will give a nice colour to the coconut onion paste.Keep aside.
  • Heat 2 tbsp oil in a nonstick pan, add finely chopped onions, saute well till soft and transluscent, then add ginger garlic coriander leaves paste and saute well till you get its aroma.
  • Add turmeric powder, 1/2 tsp red chilli powder,half the quantity of malwani masala mentioned and mix well, add chopped potato,whole red lentils, mix well till the spices coat it,then add hot water(just enough to cook the potato and lentils.
  • When 3/4th cooked add the rest of the malwani masala bring the gravy to a boil then add the ground paste and hot water to get the desired consistency, add salt and cover and cook till done. Add freshly chopped coriander leaves.
  • Serve hot with bread / amboli/ bhakri / poli and tomato onion salad and a lemon wedge or with steaming hot rice, tomato onion salad and solkadi.


  • Adding hot water gives the oily look to the gravy.
  • Use malwani masala as per individual spice required.


  • 1/4th cup of whole red lentils/ masoor gives approximately 1/2 cup of lentils after soaking in water.

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    1. Thanx Anuradha 🙂

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