Whole Masoor Dal, Sabut Masoor Dal, How To Make Whole Masoor Dal
by Tarla Dalal
akkha masoor dal recipe | kolhapuri style akkha masoor | akkha masur sabzi | with 49 amazing images.
kolhapuri style akkha masoor is a delicious rich dal made from whole red gram cooked in aromatic spices.. Learn how to make akkha masoor dal recipe | kolhapuri style akkha masoor | akkha masur sabzi |
akkha masoor, also known as kolhapuri style akkha masoor, is a spicy and flavorful lentil dish originating from the Kolhapur region of Maharashtra, India. The city of Kolhapur is famous for many locally made dishes and this akkha masoor is one such recipe. Akkha meaning ‘whole’ or ‘entire’ in Marathi, here refers to the whole brown lentils (called Masoor in Marathi).
The akkha masur sabzi features whole masoor dal (brown lentils) cooked in rich spices and aromatic gravy. The key to this dish lies in its robust blend of spices, which create a fiery and aromatic flavor profile. The lentils are cooked until tender but retain their shape, resulting in a satisfying and hearty meal.
Serve the kolhapuri akkha masoor dal recipe along with tandoori roti or steamed basmati rice. The dish will be your all-time favorite dals for lunch.
pro tips to make akkha masoor recipe: 1. Soak the dal in enough water. This helps in faster cooking and better absorption of flavors. 2. Garnish with fresh coriander leaves and a squeeze of lime juice to brighten the flavors. 3. Slow cooked dal for a longer time enhances the flavour of the dish.
Enjoy akkha masoor dal recipe | kolhapuri style akkha masoor | akkha masur sabzi | with detailed step by step photos.
Whole Masoor Dal, Sabut Masoor Dal, How To Make Whole Masoor Dal
Soaking Time: 3 to 4 Hours Preparation Time: Cooking Time: Total Time:
Makes 5 servings
For Akkha Masoor Dal
1 cup whole masoor (whole red lentil) , washed and drained
3 tbsp oil
1 tsp cumin seeds (jeera)
1 black cardamom (badi elaichi)
1 cinnamon (dalchini) stick
1 star anise (chakri phool)
2 cups finely chopped onions
a pinch of baking soda
1/2 tsp finely chopped green chillies
1 tbsp ginger-garlic (adrak-lehsun) paste
1/2 cup finely chopped tomatoes
1/2 tsp turmeric powder (haldi)
1/2 tbsp kashmiri red chilli powder
1 tbsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp garam masala
1/2 tbsp onion garlic masala powder
salt to taste
1 tbsp lemon juice
2 tbsp finely chopped coriander (dhania)
For Tempering
1 tbsp oil
1/4 tsp asafoetida (hing)
1 tbsp crushed garlic (lehsun)
2 whole dry kashmiri red chillies
1/4 cup finely chopped onions
a pinch of kashmiri red chilli powder
For akkha masoor
- For akkha masoor
- To make {span class="bold1"}akkha masoor dal recipe{/span}, soak the whole masoor in enough water for 3 to 4 hours. Once soaked, drain well.
- In a pressure cooker, combine masoor, 2 cups water and salt to taste. Mix well and pressure cook on a medium flame for 4 whistles.
- Allow the steam to escape and then open the lid. Keep aside.
- Heat oil in a deep non-stick pan, add cumin seeds, black cardamom, cinnamon, star anise and onions.
- Sauté on a medium flame for 3 to 4 minutes until light golden brown in colour. Add baking soda, green chillies and ginger garlic paste. Mix well.
- Add tomatoes and cook on a medium flame for 2 to 3 minutes. Add turmeric powder, kashmiri chilli powder, coriander cumin seeds powder, garam masala, onion garlic masala powder and ½ cup hot water.
- Mix well and cook on a medium flame for 2 to 3 minutes, until the oil is released.
- Add the cooked masoor dal, salt to taste and 1 cup hot water. Mix well and cook on a medium flame for 5 to 8 minutes, while stirring occasionally.
- Meanwhile, in a small pan, heat oil, add hing, garlic, kashmiri chilli and onions. Sauté on a medium flame for 2 to 3 minutes.
- Switch off the flame, add a pinch of kashmiri red chilli powder, mix well.
- Pour the tempering over the dal and mix well. Add lemon juice, coriander and mix well.
- Serve {span class="bold1"}akkha masoor{/span} hot with tandoori roti or steamed rice.
Whole Masoor Dal (Low Cholesterol Recipe) Video by Tarla Dalal
like akkha masoor recipe
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akkha masoor dal recipe | kolhapuri style akkha masoor | akkha masur sabzi | then do try other masoor recipes also:
- masoor dal tadka recipe | masoor dal fry | kali masoor dal tadka |
- masoor pulao recipe | akkha masoor pulao | khada masoor pulao |
what is akkha masoor recipe made of?
- See the below image of list of ingredients for making akkha masoor recipe.
how to cook whole masoor
- To make akkha masoor dal recipe | kolhapuri style akkha masoor | akkha masur sabzi | soak 1 cup whole masoor (whole red lentil) in enough water for 3 to 4 hours or overnight.
- Once soaked, drain well.
- In a pressure cooker, add soaked masoor.
- Add 2 cups water.
- Add salt to taste.
- Mix well and pressure cook on a medium flame for 4 whistles.
- Allow the steam to escape and then open the lid. Keep aside.
how to make akkha masoor
- Heat 3 tbsp oil in a deep non-stick pan.
- Add 1 tsp cumin seeds (jeera). Cumin seeds have a distinct earthy and warm flavor that adds depth and complexity to the dish.
- Add 1 black cardamom. Black cardamom possesses a unique, smoky, and slightly sweet aroma that adds depth and richness to the dish. It complements the earthy flavors of the lentils perfectly.
- Add 1 cinnamon stick. By adding a cinnamon stick to your akkha masoor, you can elevate the dish to a whole new level of flavor and aroma.
- Add 1 star anise. It adds a unique flavor profile to the dish, contributing a warm, slightly licorice-like taste
- Add 2 cups finely chopped onions. Onions form the foundation of the masala (spice blend) in Akha Masoor. As they caramelize, they release natural sugars, adding a rich, sweet depth to the overall flavor profile.
- Sauté on a medium flame for 3 to 4 minutes until light golden brown in colour.
- Add pinch of baking soda. Baking soda helps to soften the lentils and reduces their cooking time, ensuring that they become tender and easily digestible.
- Add ½ tsp finely chopped green chillies. Finely chopped green chillies add a punch of heat and flavor to the Akkha Masoor recipe.
- Add 1 tbsp ginger garlic paste. Ginger and garlic are known for their robust and complex flavors. The paste adds a warm, pungent, and slightly sweet note to the dish, elevating its overall taste.
- Mix well.
- Add ½ cup finely chopped tomatoes. Tomatoes add a natural sweetness that balances the spiciness of the Kolhapuri flavors.
- Cook on a medium flame for 2 to 3 minutes.
- Add ½ tsp turmeric powder. Turmeric's distinct flavor profile enhances the overall taste of the dish
- Add ½ tbsp Kashmiri chilli powder. Kashmiri chili powder is a key ingredient in many Indian dishes, including akkha masoor. While it adds a touch of heat, its primary role is to provide a vibrant red color and a rich, smoky flavor without overwhelming the dish with excessive spiciness.
- Add 1 tbsp coriander cumin seeds powder. Coriander and cumin seeds powder create a harmonious blend of flavors and aromas that make Akha Masoor a truly satisfying and comforting meal.
- Add ½ tsp garam masala.
- Add ½ tbsp onion garlic masala. Onion garlic masala is a blend of spices that adds flavor and depth to the akkha masoor recipe.
- Add ½ cup hot water.
- Mix well and cook on a medium flame for 2 to 3 minutes, until the oil is released.
- Add the cooked masoor dal.
- Add salt to taste.
- Add 1 cup hot water.
- Mix well and cook on a medium flame for 5 to 8 minutes, while stirring occasionally.
how to make the tempering
- Meanwhile, in a small pan, heat 1 tbsp oil.
- Add a pinch of asafoetida.
- Add 1 tbsp crushed garlic. Crushed garlic in akkha masoor recipe adds a pungent and savory flavor to the dish. It enhances the overall taste and aroma of the lentil curry.
- Add 2 whole dry kashmiri red chillies. Kashmiri chillies are known for their deep red color, which adds a beautiful hue to the Akha Masoor. This enhances the visual appeal of the dish.
- Add ¼ cup finely chopped onions.
- Sauté on a medium flame for 2 to 3 minutes.
- Switch off the flame, add a pinch of Kashmiri chilli powder.
- Mix well.
- Pour the tempering over the dal.
- Mix well.
- Add 1 tbsp lemon juice. Lemon juice in akkha masoor recipe enhances the flavor profile by adding a bright, tangy note that cuts through the richness of the lentils and spices.
- Add 2 tbsp finely chopped coriander.
- Mix well.
- Serve akkha masoor dal recipe | kolhapuri style akkha masoor | akkha masur sabzi | hot.
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Kolhapuri style akkha masoor is best served with steamed rice or tandoori roti.
pro tips to make akkha masoor recipe
- Soak the dal in enough of water. This helps in faster cooking and better absorption of flavors.
- Garnish with fresh coriander leaves and a squeeze of lime juice to brighten the flavors.
- Slow cooked dal for a longer time enhances the flavour of the dish.
| Energy | 258 cal |
| Protein | 9.2 g |
| Carbohydrates | 27.4 g |
| Fiber | 4.2 g |
| Fat | 12.4 g |
| Cholesterol | 0 mg |
| Vitamin A | 334 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.3 mg |
| Vitamin C | 16.6 mg |
| Folic Acid | 22.3 mcg |
| Calcium | 64.8 mg |
| Iron | 3.1 mg |
| Magnesium | 37.9 mg |
| Phosphorus | 131.3 mg |
| Sodium | 7.3 mg |
| Potassium | 436.9 mg |
| Zinc | 1.3 mg |
Very nice & tasty, family enjoyed it.
Loved it. I didn''t know the right way to cook it. First time and it came out well.??
A delicious low calorie dal! As it is masoor tastes brilliant to which shallots enhance the taste. I added the shallots to the cooker after two whistles and allowed the shallots to cook only for one whistle, to enjoy whole shallots.
Pressure cooked whole masoor dal with tomatoes and onions taste great. Its rich in taste. Nothing like the aroma of masoor dal.