Akkha masoor recipe with step-by-step photographs. A spiced complete brown lentils or masoor dal preparation from the fiery and spicy Kolhapuri delicacies. The town of Kolhapur in Maharashtra is legendary for a lot of regionally made dishes and this Akkha Masoor is one such recipe. Akkha which means ‘complete’ or ‘complete’ in Marathi, right here refers back to the complete brown lentils (known as Masoor in Marathi). The recipe is each vegan and gluten-free.
About Akkha Masoor
As I’ve talked about above the recipe will get its identify from utilizing complete brown lentils. The phrase ‘Akkha’ in Marathi means complete/complete and the ‘Masoor’ refers to brown lentils.
Throughout my travels to Kolhapur, I got here throughout this gem of a dish made with complete masoor lentils. We had akkha masoor served to us with some chapatis and rice together with Amti in a temple campus.
The masoor dish was merely thoughts blowing and we took a number of extra servings of the identical. It was under no circumstances spicy. From then onwards I wished to attempt the recipe.
I have no idea how the genuine recipe is made. I created this akkha masoor recipe remembering the style, aroma and flavors of the akkha masoor which we had. This recipe got here very near the unique one.
I’ve made this recipe barely spicy and scorching, that are hallmark taste elements of Kolhapuri delicacies. Nonetheless, if you’d like you possibly can both lower or improve the spiciness by including much less or extra of the spice powders.
I had Kolhapuri masala, however I’ve not made the recipe with it. I wished the recipe to be simply made by everybody, with the components often present in Indian kitchens.
Therefore I’ve used garam masala powder together with floor roasted desiccated coconut and sesame seeds. In case you have Goda Masala or amti masala you possibly can add them additionally as a substitute of garam masala powder.
The recipe is a semi dry model. Although it’s also possible to make a dry dish or add extra water to make a curry like variation.
Serve this akkha masoor with chapatis or with steamed rice.
Step-by-Step Information
How you can make Akkha Masoor
Prepare dinner Masoor and Extra Prep
1. Rinse ½ cup complete masoor dal (brown lentils) very nicely in water a few instances.
2. Then take the rinsed masoor lentils in a stress cooker together with 1 cup water. Stress prepare dinner on medium warmth for 10 to 11 minutes or for 4 to five whistles.
3. When the stress drops down naturally by itself, then solely take away the lid and test the lentils. The lentils must be cooked nicely but separate.
They shouldn’t be mushy. When you get a slight chunk in them, then stress prepare dinner for 1 to 2 whistles extra.
4. When the lentils are cooking, warmth up a small pan and add 1 tablespoon white sesame seeds. On a low warmth roast the sesame seeds for a minute or until they modify coloration and begin to pop.
5. Then add 3 tablespoons desiccated coconut.
6. On a low warmth, with a steady stir, roast each the components, until the coconut turns into golden.
7. Take away and put aside.
8. As soon as this combination turns into heat or cools down, add them to a dry grinder.
9. With out including water, grind to a effective combination. Maintain apart.
Make Masala Base
10. Warmth 2 tbsp oil in a pan and add ⅓ cup finely chopped onions.
11. Stir and sauté on a low to medium warmth until the onions begin to flip mild golden.
12. Then add 1 teaspoon ginger-garlic paste.
13. Stir and sauté for some seconds until the uncooked aroma of ginger-garlic goes away.
14. Subsequent add ½ cup chopped tomatoes.
15. Stir and sauté the tomatoes on medium warmth until they soften and turn out to be pulpy.
16. Now add the next spices:
- ¼ teaspoon turmeric powder
- ½ teaspoon cumin powder
- ½ teaspoon garam masala powder – it’s also possible to add ½ teaspoon of goda masala or Kolhapuri masala as a substitute of garam masala
- 1 teaspoon pink chili powder
- 1 teaspoon coriander powder
17. Stir and blend nicely to mix.
18. Then add 2 tablespoons of chopped coriander leaves. Combine once more.
19. Add the bottom sesame seeds + desiccated coconut combination.
20. Combine and stir once more.
Make Akkha Masoor
21. Add the cooked masoor lentils together with ½ cup of the inventory through which the masoor dal was stress cooked.
If the inventory is much less, then add general a half cup of the inventory + water. You may as well add solely ½ cup water.
22. Season with salt.
23. Stir nicely.
24. Simmer on a low to medium warmth with no lid for five to six minutes.
25. If you see some specks of oil floating on the highest, the curry is completed. I stored some gravy within the recipe, which seems to be like a whole lot of gravy, however is definitely not.
For a totally dry curry, add much less water and prepare dinner until all of the water evaporates.
26. Garnish with some chopped coriander leaves and Serve Kolhapuri fashion Akkha Masoor scorching with some tender chapatis, bajra roti or jowar roti or steamed rice.
You may as well have this scrumptious lentil dish with bread or pav.
Extra dal recipes
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Akkha Masoor Recipe (Kolhapuri fashion)
This Akkha Masoor recipe is a spiced complete brown lentils or masoor dal preparation from the fiery and spicy Kolhapuri delicacies. Greatest paired with some steamed rice or flatbreads like roti, chapati or paratha.
Prep Time 15 minutes
Prepare dinner Time 25 minutes
Complete Time 40 minutes
For stress cooking lentils
Forestall your display screen from going darkish whereas making the recipe
Stress cooking lentils
Rinse the entire masoor dal or brown lentils very nicely in water a few instances.
Then take the rinsed masoor lentils in a 2 litre stress cooker together with 1 cup water. Stress prepare dinner on medium warmth for 10 to 11 minutes or for 4 to five whistles.
- When the stress drops down by itself, then solely take away the lid and test the lentils. The lentils must be cooked nicely but separate. They shouldn’t be mushy. When you get a slight chunk in them, then stress prepare dinner for 1 to 2 whistles extra.
Roasting and grinding
When the lentils are cooking, warmth up a small pan and add the white sesame seeds.
Roast the sesame seeds on a low warmth until they modify coloration and begin to crackle.
Then add the desiccated coconut.
On a low warmth, with a steady stir, roast each the components, until the coconut turns into golden. Take away and maintain apart.
As soon as this combination turns into heat or cools down, add them to a dry grinder.
With out including water, grind to a effective combination. Maintain apart.
Making akkha masoor
Warmth the oil in a pan and add the finely chopped onions.
Stir and saute on a low to medium warmth until the onions begin to flip mild golden.
Then add ginger-garlic paste. Stir and sauté for a number of seconds until the uncooked aroma of ginger-garlic goes away.
Subsequent add chopped tomatoes.
Stir and sauté the tomatoes on medium warmth until they soften and turn out to be pulpy.
Now add turmeric powder, cumin powder, garam masala powder, pink chili powder and coriander powder.
Stir and blend nicely.
Then add the two tablespoons of chopped coriander leaves. Combine once more.
Add the bottom sesame seeds and desiccated coconut combination.
Combine and stir once more.
- Add the cooked masoor dal together with ½ cup of the inventory through which the masoor dal was stress cooked. If the inventory is much less, then add general a half cup of the inventory + water. You may as well add solely ½ cup water.
Season with salt. Stir and blend nicely.
Simmer on a low to medium warmth with no lid for five to six minutes.
If you see oil specks on floating on the highest, the curry is completed. For a dry curry, add much less water and prepare dinner until all of the water evaporates.
Garnish with some chopped coriander leaves and serve kolhapuri fashion Akkha Masoor scorching with some tender chapatis, bajra or jowar rotis or steamed rice.
You may as well have akkha masoor with bread or pav.
- Use lentils which can be recent and never aged. Outdated or aged lentils take a whole lot of time to prepare dinner.
- As an alternative of stress cooking, you possibly can prepare dinner lentils in a pot or pan including water as wanted. Soak the brown lentils for 1 to 2 hours previous to cooking them in a pan.
- For a spicy dish, add extra pink chilli powder. You may as well add some inexperienced chillies, in the event you want.
Diet Information
Akkha Masoor Recipe (Kolhapuri fashion)
Quantity Per Serving
Energy 272 Energy from Fats 135
% Each day Worth*
Fats 15g23%
Saturated Fats 5g31%
Polyunsaturated Fats 4g
Monounsaturated Fats 5g
Sodium 220mg10%
Potassium 523mg15%
Carbohydrates 27g9%
Fiber 12g50%
Sugar 4g4%
Protein 10g20%
Vitamin A 586IU12%
Vitamin B1 (Thiamine) 0.3mg20%
Vitamin B2 (Riboflavin) 0.1mg6%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 0.3mg15%
Vitamin C 10mg12%
Vitamin E 2mg13%
Vitamin Okay 8µg8%
Calcium 68mg7%
Vitamin B9 (Folate) 170µg43%
Iron 4mg22%
Magnesium 65mg16%
Phosphorus 196mg20%
Zinc 2mg13%
* % Each day Values are based mostly on a 2000 calorie eating regimen.
This Akkha Masoor recipe from the archives first printed in January 2016 has been republished and up to date on January 2023.
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