Akkha masoor dal (Low Cholesterol Recipe) video by Tarla Dalal

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Akkha masoor dal. 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).

Recipe Description for Whole Masoor Dal, Sabut Masoor Dal, How To Make Whole Masoor Dal

Soaking Time: 3 to 4 Hours
Preparation Time: 10 mins
Cooking Time: 40 mins
Makes 5 servings
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Ingredients

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

Method

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.