Akkha Masoor Dal, a fiery and spicy delight from the vibrant Kolhapuri cuisine, is a testament to the bold flavours of Maharashtra’s culinary heritage. The city of Kolhapur is renowned for its locally crafted dishes, and Akkha Masoor stands out as a testament to the region’s love for robust spices. “Akkha” meaning ‘whole’ or ‘entire’ in Marathi, encapsulates the essence of this dish featuring whole brown lentils, known as Masoor in Marathi.
This vegan and gluten-free recipe is a quick and comforting dish, embodying the spirit of Kolhapuri cooking. Whole red lentils or Akkha Masoor, plays a starring role in this preparation. Often found as a staple in Indian households, red lentils are a crucial source of protein, making this dish both nutritious and flavoursome.
The Akkha Masoor Dal, cooked in the hot and spicy Kolhapuri style, is a celebration of bold spices that elevates the humble lentils to a whole new level. Ideal for those seeking a departure from regular dal recipes, this dish promises a tantalizing experience for the taste buds. This Akkha Masoor leaves an incredible mark, making it a memorable addition to any meal. In under 30 minutes, you can create a wholesome, hearty dish that pays homage to the rich culinary traditions of Kolhapur, leaving you with a satisfying and spicy culinary experience.
Why you’ll love this recipe:
Quick and Easy: It’s incredibly quick and simple to whip up- just mix the ingredients
Simple ingredients: With only three everyday ingredients, its a breeze to whip up, leaving you with no excuses not to try it.
Effort: It requires minimal effort, making it must-have recipe in your culinary repertoire.
Dietary info: For those with dietary restrictions, its gluten-free, dairy-free and vegetarian friendly, catering to various preferences.
Taste: A symphony of basic Indian spices creates a finger-licking, medium-spicy delight.
Texture: The thick gravy boasts a melt-in-your-mouth texture, showcasing the natural creaminess of lentils.
Serving Suggestion:
Akkha Masoor Dal recipe, a perfect accompaniment to Doli ki roti or Bajra roti, complemented by salad. This spicy lentil curry also pairs seamlessly with steamed rice,jeera rice, pulao, chapati, roti, quinoa, naan, paratha or even bread.
Storage instructions:
For optimal freshness store the leftover Dal in an airtight container in the refrigerator. It maintains its deliciousness for 4-5 days. When reheating add a splash of water, as the curry thickens upon cooling.
Ingredients:
200 gm Whole Masoor dal (overnight soaked)
2 tbsp Oil
2 nos. Red Chili, broken
1 tsp Cumin seeds
1 tbsp Ginger Garlic paste
2-3 nos. Green chili, minced
4 nos. Medium Onion, chopped
1/2 cup Tomato puree
2 tbsp Kashmiri chili powder
1 tbsp Garam masala
3 tbsp Kanda Lasun masala
Salt to taste
2 cups water
2 tbsp Fresh Coriander, chopped
Preparation:
- Step 1: Wash and Soak masoor dal for overnight or for 6 hours at least.
- Step 2: Drain the soaked masoor dal and keep aside.
- Step 3: In a heavy bottom pot, heat oil.
- Step 4: Add red chili and cumin seeds and allow the spices to crackle.
- Step 5: Then add chopped onions and salt, fry on medium heat for 8-10 minutes or until golden.
- Step 6: Next add minced green chili and saute on medium heat for 2-3 minutes.
- Step 7: Add ginger garlic paste. Saute for 2-3 minutes on medium heat or until the raw aroma of ginger-garlic goes away.
- Step 8: Then add Kashmiri chili powder and saute for few minutes.
- Step 9: Then add Kanda Lasun masala and saute for few more minutes
- Step 10: Next add tomato puree and cook for 4-5 minutes on medium heat.
- Step 11: Then add overnight soaked Whole Masoor dal, water and salt.
- Step 12: Cover and cook on medium low heat for 30-35 minutes or until the dal is cooked completely.
- Step 13: After the dal is cooked add Garam masala and chopped coriander leaves and turn off the heat.
- Step 14: Transfer the Akkha Masoor in serving bowl and garnish with chopped coriander leaves.
- Step 15: serve Kolhapuri style Akkha Masoor hot with steamed rice or roti or paratha.
Pro tips:
Fresh lentils are crucial for efficient cooking, avoid using aged ones as they take longer.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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