Kolhapuri Akkha Masoor (Masoor Dal in Kolhapuri Masala) is traditional Maharashtrian recipe. Indians cannot live without our lentils especially the vegetarians. Lentils or Daals form the major part of staple food across India. This is a delicious rich dal made from whole red gram cooked in roasted and ground sesame seed and dry coconut. Firstly, onions and tomatoes are sautéed till the raw smell goes away and then cooked along with the Kolhapuri masala which has a strong punch of cinnamon and cardamom. The dish will be your all-time favorite dals for Maharashtrians.
So…Let’s Cook Good Food…
Ingredients:
Masoor: 1/2 cup
Onion: 1 Medium, finely chopped
Tomato: 1 Medium, finely chopped
Garlic: 4-5 Crushed
Red chili powder: 1 tsp
Kanda lasun masala: 1-1/2 tbsp
Turmeric Powder: ¼ tsp
Cumin seeds: 1 tsp
Grated Ginger: ¾”
Sesame Seeds: 2 tsp
Desiccated Coconut: 3 tsp
Oil: 3 tsp
Salt to taste
Coriander leaves: 1 spring to garnish
Water as needed
Method:
Wash and soak masoor for at least 6 hours.
Transfer the soaked masoor into a pressure cooker.
Add grated ginger, water and stir well.
Close the lid and cook on medium heat until 2 whistles.
Meantime roast the sesame seeds and desiccated coconut on a hot pan.
Roast them till they turn golden brown. Grind it in the mixer to a smooth powder.
Heat up oil in a pan.
Add cumin seeds and garlic.
Stir well and fry until garlic turns nice golden.
Add onion, red chili powder, turmeric powder, kanda lasun masala and mix well.
Add tomatoes to the mixture.
Fry on medium heat until tomatoes are cooked well and gets mashed with onion for about 3-4 minutes.
Add ground sesame and coconut powder and saute them as well.
Add cooked masoor. Leave behind 2-3 tbsp cooked masoor.
Add salt and stir well.
Take the leftover cooked masoor, add water (or stock of masoor) and mash these really good.
Add mashed masoor in the sabzi and mix well.
These give required texture to the sabzi. Add Masoor Stock or water as needed and check the consistency.
Cover and cook on medium heat for about 7-8 minutes.
Garnish with fresh Coriander leaves.
Akkha masoor is ready. Serve the Kolhapuri Akkha Masoor along with bajra/ jowar roti or tandoor roti or steamed rice.
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