Akkha masoor recipe with step-by-step images. A spiced entire 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 that means ‘entire’ or ‘complete’ in Marathi, right here refers back to the entire 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 entire brown lentils. The phrase ‘Akkha’ in Marathi means complete/entire and the ‘Masoor’ refers to brown lentils.
Throughout my travels to Kolhapur, I got here throughout this gem of a dish made with entire 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 couple of extra servings of the identical. It was under no circumstances spicy. From then onwards I needed 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 components of Kolhapuri delicacies. Nonetheless, if you would 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 needed the recipe to be simply made by everybody, with the substances often present in Indian kitchens.
Therefore I’ve used garam masala powder together with floor roasted desiccated coconut and sesame seeds. When 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 you may as well 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 one can make Akkha Masoor
Prepare dinner Masoor and Extra Prep
1. Rinse ½ cup entire masoor dal (brown lentils) very nicely in water a few occasions.
2. Then take the rinsed masoor lentils in a strain cooker together with 1 cup water. Stress cook dinner on medium warmth for 10 to 11 minutes or for 4 to five whistles.
3. When the strain drops down naturally by itself, then solely take away the lid and test the lentils. The lentils needs to be cooked nicely but separate.
They shouldn’t be mushy. For those who get a slight chunk in them, then strain cook 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 alter shade and begin to pop.
5. Then add 3 tablespoons desiccated coconut.
6. On a low warmth, with a steady stir, roast each the substances, 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 wonderful combination. Preserve 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 gentle 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 develop into pulpy.
16. Now add the next spices:
- ¼ teaspoon turmeric powder
- ½ teaspoon cumin powder
- ½ teaspoon garam masala powder – you may as well 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 strain cooked.
If the inventory is much less, then add total a half cup of the inventory + water. It’s also possible to add solely ½ cup water.
22. Season with salt.
23. Stir nicely.
24. Simmer on a low to medium warmth with out a 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 numerous gravy, however is definitely not.
For a totally dry curry, add much less water and cook dinner until all of the water evaporates.
26. Garnish with some chopped coriander leaves and Serve Kolhapuri type Akkha Masoor scorching with some delicate chapatis, bajra roti or jowar roti or steamed rice.
It’s also possible to have this scrumptious lentil dish with bread or pav.
Extra dal recipes
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Akkha Masoor Recipe (Kolhapuri type)
This Akkha Masoor recipe is a spiced entire 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 strain 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 occasions.
Then take the rinsed masoor lentils in a 2 litre strain cooker together with 1 cup water. Stress cook dinner on medium warmth for 10 to 11 minutes or for 4 to five whistles.
- When the strain drops down by itself, then solely take away the lid and test the lentils. The lentils needs to be cooked nicely but separate. They shouldn’t be mushy. For those who get a slight chunk in them, then strain cook 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 alter shade and begin to crackle.
Then add the desiccated coconut.
On a low warmth, with a steady stir, roast each the substances, until the coconut turns into golden. Take away and preserve 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 wonderful combination. Preserve 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 gentle golden.
Then add ginger-garlic paste. Stir and sauté for a couple 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 develop into 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 strain cooked. If the inventory is much less, then add total a half cup of the inventory + water. It’s also possible to add solely ½ cup water.
Season with salt. Stir and blend nicely.
Simmer on a low to medium warmth with out a 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 cook dinner until all of the water evaporates.
Garnish with some chopped coriander leaves and serve kolhapuri type Akkha Masoor scorching with some delicate chapatis, bajra or jowar rotis or steamed rice.
It’s also possible to have akkha masoor with bread or pav.
- Use lentils which can be contemporary and never aged. Outdated or aged lentils take numerous time to cook dinner.
- As a substitute of strain cooking, you possibly can cook 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. It’s also possible to add some inexperienced chillies, for those who choose.
Vitamin Info
Akkha Masoor Recipe (Kolhapuri type)
Quantity Per Serving
Energy 272 Energy from Fats 135
% Day by 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 Ok 8µg8%
Calcium 68mg7%
Vitamin B9 (Folate) 170µg43%
Iron 4mg22%
Magnesium 65mg16%
Phosphorus 196mg20%
Zinc 2mg13%
* % Day by day Values are primarily based on a 2000 calorie weight loss program.
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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