Akkha Masoor (Kolhapuri style)

Akkha masoor recipe with step by step photos – spiced whole red lentils or masoor dal dish from the Kolhapuri cuisine.

During my travels to kolhapur, I came across this gem of a dish made with whole masoor lentils. We had akkha masoor served to us with some chapatis and rice along with Amti in a temple campus.

The masoor dish was simply mind blowing and we took a few more servings of the same. It was not at all spicy. From then onwards I wanted to try the recipe.

I do not know how the authentic recipe is made. I created this akkha masoor recipe remembering the taste, aroma and flavors of the akkha masoor which we had. This recipe came very close to the original one.

I have made this recipe slightly spicy and hot, which are hallmark flavor factors of Kolhapuri cuisine. However, if you want you can either decrease or increase the spiciness by adding less or more of the spice powders.

I had Kolhapuri masala, but I have not made the recipe with it. I wanted the recipe to be easily made by everyone, with the ingredients usually found in Indian kitchens.

Hence I have used garam masala powder along with ground roasted desiccated coconut and sesame seeds. if you have goda masala or amti masala you can add them also instead of garam masala powder.

The recipe is a semi dry version. though you can also make a dry dish.

Serve this akkha masoor with chapatis or with steamed rice.

How to make Kolhapuri style akkha masoor

1. Rinse ½ cup whole masoor dal very well in water a couple of times.

2. Then take the rinsed masoor lentils in a pressure cooker along with 1 cup water. Pressure cook for 10 to 11 minutes or for 4 to 5 whistles.

3. When the pressure comes down on its own, remove the lid and check the lentils. The lentils should be cooked well yet separate. They should not be mushy. If you get a slight bite in them, then pressure cook for 1 to 2 whistles more.

4. When the lentils are cooking, heat up a small pan and add 1 tbsp sesame seeds. On a low flame roast the sesame seeds for a minute or till they change color and start to pop.

5. Then add 3 tbsp desiccated coconut.

6. On a low flame, with a continuous stir, roast both the ingredients, till the coconut becomes golden.

7. remove and keep aside.

8. once this mixture becomes warm or cools down, add them to a dry grinder.

9. without adding water, grind to a fine mixture. keep aside.

Making masala base for akkha masoor

10. Heat 2 tbsp oil in a pan and add ⅓ cup finely chopped onion.

11. Stir and saute on a low to medium flame till the onions start to turn light golden.

12. Then add 1 tsp ginger-garlic paste.

13. Stir and saute till the raw aroma of ginger-garlic goes away.

14. Next add ½ cup chopped tomatoes.

15. Stir and saute the tomatoes till they soften and become pulpy.

16. Now add ¼ tsp turmeric powder, ½ tsp cumin powder, ½ tsp garam masala powder, 1 tsp red chili powder and 1 tsp coriander powder. You can also add ½ tsp goda masala or Kolhapuri masala instead of garam masala.

17. Stir and mix well.

18. Then add 2 tbsp chopped coriander leaves. Mix again.

19. Add the ground sesame seeds + desiccated coconut mixture.

20. Mix and stir again.

Making akkha masoor

21. Add the cooked masoor dal along with ½ cup of the stock in which the masoor dal was pressure cooked. If the stock is less, then add overall a half cup of the stock + water. You can also add ½ cup water.

22. Season with salt.

23. Stir well.

24. Simmer on a low to medium flame without a lid for 5 to 6 minutes.

25. When you see oil floating on the top, the curry is done. I kept some gravy in the recipe, which looks like a lot of gravy, but is actually not. For a completely dry curry, add less water and cook till all the water evaporates.

26. Garnish with some chopped coriander leaves and Serve Kolhapuri style akkha masoor hot with some soft chapatis, bajra roti or jowar roti or steamed rice. You can also have akkha masoor with bread or pav.

More dal recipes

• Dal fry
• Dal tadka
• Whole masoor dal
• Masoor dal
• Green moong dal

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Akkha Masoor (Kolhapuri style)

By Dassana Amit

Spiced whole red lentils or masoor dal dish from the Kolhapuri cuisine.

4.67 from 15 votes

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Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Cuisine Kolhapuri, Maharashtrian

Course Main Course

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Servings 3 to 4

Units

Ingredients

for pressure cooking lentils

• ▢ ½ cup whole masoor dal (whole pink or red or orange lentils)
• ▢ 1 cup water for pressure cooking

for grinding

• ▢ 1 tablespoon sesame seeds
• ▢ 3 tablespoon desiccated coconut

other ingredients

• ▢ 2 tablespoon peanut oil or sunflower oil
• ▢ 1 medium onion - finely chopped or ⅓ cup finely chopped onion
• ▢ 1 teaspoon Ginger Garlic Paste
• ▢ 1 medium to large tomato - chopped or ½ cup chopped tomatoes
• ▢ 2 tablespoon chopped coriander leaves
• ▢ 1 teaspoon red chili powder
• ▢ 1 teaspoon Coriander Powder
• ▢ ½ teaspoon cumin powder
• ▢ ½ teaspoon Garam Masala or kolhapuri masala or goda masala
• ▢ ¼ teaspoon turmeric powder
• ▢ ½ cup water added later
• ▢ salt as required
• ▢ few coriander leaves for garnish

Cook ModePrevent your screen from going dark while making the recipe

Instructions

 

pressure cooking lentils

• Rinse 1/2 cup whole masoor dal very well in water a couple of times.
• Then take the rinsed masoor lentils in a pressure cooker along with 1 cup water. Pressure cook for 10 to 11 minutes or for 4 to 5 whistles.
• When the pressure comes down on its own, remove the lid and check the lentils. The lentils should be cooked well yet separate. They should not be mushy. If you get a slight bite in them, then pressure cook for 1 to 2 whistles more.

roasting and grinding

• When the lentils are cooking, heat up a small pan and add 1 tbsp sesame seeds. Roast the sesame seeds on a low flame till they change color and start to pop.
• Then add 3 tbsp desiccated coconut.
• On a low flame, with a continuous stir, roast both the ingredients, till the coconut becomes golden. Remove and keep aside.
• Once this mixture becomes warm or cools down, add them to a dry grinder.
• Without adding water, grind to a fine mixture. Keep aside.

making akkha masoor

• Heat 2 tbsp oil in a pan and add 1/3 cup finely chopped onion.
• Stir and saute on a low to medium flame till the onions start to turn light golden.
• Then add 1 tsp ginger-garlic paste. Stir and saute till the raw aroma of ginger-garlic goes away.
• Next add 1/2 cup chopped tomatoes.
• Stir and saute the tomatoes till they soften and become pulpy.
• Now add 1/4 tsp turmeric powder, 1/2 tsp cumin powder, 1/2 tsp garam masala powder, 1 tsp red chili powder and 1 tsp coriander powder.
• Stir and mix well.
• Then add 2 tbsp chopped coriander leaves. Mix again.
• Add the ground sesame seeds + desiccated coconut mixture.
• Mix and stir again.
• Add the cooked masoor dal along with 1/2 cup of the stock in which the masoor dal was pressure cooked. If the stock is less, then add overall a half cup of the stock + water. You can also add 1/2 cup water.
• Season with salt. Stir well.
• Simmer on a low to medium flame without a lid for 5 to 6 minutes.
• When you see oil floating on the top, the curry is done. For a dry curry, add less water and cook till all the water evaporates.
• Garnish with some chopped coriander leaves and serve kolhapuri style akkha masoor hot with some soft chapatis, bajra or jowar rotis or steamed rice. 
• You can also have akkha masoor with bread or pav.

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