akkha masoor recipe | red lentils recipe | kolhapuri style akkha masoor dal

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

akkha masoor recipe

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 kolhapuri style akkha masoor with chapatis or with steamed rice.

if you are looking for more dal recipes then do check:

akkha masoor

4.5 from 10 votes
Author:Dassana Amit
Prep Time:15 mins
Cook Time:25 mins
Total Time:40 mins
Course:main course
Cuisine:kolhapuri,maharashtrian
Servings (change the number to scale):3 to 4
akkha masoor recipe, red lentils recipe
kolhapuri style  akkha masoor curry recipe - spiced sabut masoor dal or whole red lentils or brown lentils from the kolhapuri cuisine.

INGREDIENTS FOR akkha masoor

(1 CUP = 250 ML)

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 (til)
  • 3 tablespoon desiccated coconut

other ingredients for akkha masoor

  • 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 (dhania patta)
  • 1 teaspoon red chili powder (lal mirch powder)
  • 1 teaspoon coriander powder (dhania powder)
  • ½ teaspoon cumin powder (jeera powder)
  • ½ teaspoon garam masala powder or kolhapuri masala or goda masala
  • ¼ teaspoon turmeric powder (haldi)
  • ½ cup water added later
  • salt as required
  • few coriander leaves for garnish

HOW TO MAKE akkha masoor

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 curry

  • 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 the akkha masoor curry 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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preparation to make akkha masoor recipe

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

masoor dal for akhha masoor recipe

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.

masoor dal for akhha masoor recipe

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.

akkha-masoor-recipe10

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.

making akhha masoor recipe

5. then add 3 tbsp desiccated coconut.

making akhha masoor recipe

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

making akhha masoor recipe

7. remove and keep aside.

making akhha masoor recipe

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

making akhha masoor recipe

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

making akhha masoor recipe

making masala base for akkha masoor

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

making akhha masoor recipe

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

making akhha masoor recipe

12. then add 1 tsp ginger-garlic paste.

making akhha masoor recipe

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

making akhha masoor recipe

14. next add ½ cup chopped tomatoes.

making akhha masoor recipe

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

making akhha masoor recipe

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.

making akhha masoor recipe

17. stir and mix well.

making akhha masoor recipe

18. then add 2 tbsp chopped coriander leaves. mix again.

making akhha masoor recipe

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

making akhha masoor recipe

20. mix and stir again.

making akhha masoor recipe

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.

making akhha masoor recipe

22. season with salt.

making akhha masoor recipe

23. stir well.

making akhha masoor recipe

24. simmer the akkha masoor curry on a low to medium flame without a lid for 5 to 6 minutes.

making akhha masoor recipe

25. when you see oil floating on the top, the akkha masoor 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.

making akhha masoor recipe

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.

akkha masoor kolhapur style

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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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33 comments/reviews

  1. I loved! I followed the recipe step by step and lentil was amazing. Thank you so much Dassana Amit You are the best Indian chef.5 stars

  2. Made this recipe. Came out fantastic. Though I wanted it spicier so added a chopped green chilli and a teaspoon more of garam masala. I often try out your recipes and they come out very good, thanks to your detailed explanations and photographs. Thank you for the good work.5 stars

  3. Made the akkha masoor dal just now. Came out fantastic. I just wanted it spicier so added extra teaspoon of garam masala as well as a chopped spicy green chilli. Your recipes are always very good and I often try them out. Thank you for your detailed explanations, the finer points to be taken care of and the photos as well. That is the reason why the recipes turn out well. Thank you very much once again.5 stars

    • Welcome Seema. Thanks for your appreciation and positive feedback on akkha masoor recipe. I try to cover all finer points so that it is easier to prepare the food properly. some tricky recipes need such kind of detailing. good to know that it is helping.

  4. hello dassana. my boyfriend and i are a big fan of your recipes. we have been making 1-2 of your recipes every week for probably more than a year now. this one is my personal favourite. i just have one question: this recipe calls for 1/2 of a cup of lentils while most of your recipes call for 1 cup. why is that? i usually make 1 cup anyways.5 stars

    • thanks sophie. i had made this recipe as a side dish, so i added half cup. i thought if i prepare with 1 cup, then there will be some leftovers. usually i avoid having leftovers. but you can make with 1 cup, if having it alone with some rice or bread or chapatis.

  5. Is it ok to substitute and use whole green Lentils instead of whole brown lentils. For this and other recipes. Please let me know. Thanks.4 stars

  6. hi I have being trying your recipes for a while now they are very successful. I am going to try this 1 today I am a vegetarian look forward to your recipes.

  7. Hi, very tasty recipe. I follow your blog and really like the way you explain recipes. I m from kolhapur and my mother used to make aakkha masoor is same way as you explained. Only she adds 1 T- spoon onion garlic masala which is speciality of kolhapur. Thank you for revising kolhapur memories.

    • pleased to know this pradnya glad we could help you in reviving old but good memories 🙂 also thankyou for your kind words god bless you and you are welcome.

  8. I’ve tried this recipe and I find it very easy to do if I prepare all of the ingredients before I start cooking. I made it for dinner and my husband and three year old seemed satisfied.
    I would also like to ask: do you have dal for dinner and if yes, do you eat it with rotis / chapatis or rice?

    Thank you!

    • its always better if the ingredients are prepped up before cooking. thats what i do while cooking. thanks for the feedback also iulia.
      we do have dal for dinner. sometimes i make chapatis and sometimes with rice.

  9. Is it ok to add goda masala instead of garam masala? How to make kolhapuri masala, if you can please share.

  10. Your akkha masoor dal was simply suoerb…. Thanks for sharing. Looking forward for more recipes…5 stars

  11. May I have a question, which size (centiliter) is it a cup?
    here in Spain, Our size of cup is about 300 centiliter, is it OK?