About Akkha Masoor:
Akkha Masoor Recipe: Akkha Masoor, originating from the fiery and spicy Kolhapuri cuisine of Maharashtra, is a spiced whole brown lentils preparation. The term “Akkha” in Marathi translates to “whole,” referring to the whole brown lentils known as Masoor in Marathi.
Ingredients: Akkha Masoor Recipe
For Pressure Cooking Lentils:
- ½ cup whole masoor dal (whole red lentils or brown lentils)
- 1 cup water (for pressure cooking)
For Grinding:
- 1 tablespoon white sesame seeds
- 3 tablespoons desiccated coconut
Other Ingredients:
- 2 tablespoons peanut oil or sunflower oil
- 1 medium-sized onion, finely chopped ⅓ cup
- 1 teaspoon Ginger Garlic Paste
- 1 medium to large tomato, chopped (about ½ cup)
- 2 tablespoons chopped coriander leaves
- 1 teaspoon red chili powder
- 1 teaspoon Coriander Powder
- ½ teaspoon cumin powder
- ½ tbsp Garam Masala or Kolhapuri masala or Goda masala
- ¼ teaspoon turmeric powder
- ½ cup water (added later)
- Salt, as required
- 1 to 2 tbsp chopped coriander leaves, for garnish
Instructions: Akkha Masoor Recipe
Pressure Cooking Lentils:
- Rinse the whole masoor dal or brown lentils thoroughly in water a couple of times.
- In a 2-liter pressure cooker, combine the rinsed lentils with 1 cup water.
- Pressure cook on medium heat for 10 to 11 minutes or for 4 to 5 whistles.
- Once pressure drops naturally, check if lentils are cooked well yet separate. If needed, cook for 1 to 2 more whistles.
Roasting and Grinding:
- While lentils are cooking, heat a small pan and add white sesame seeds.
- Roast sesame seeds on low heat until they crackle and change color.
- Add desiccated coconut and roast both until coconut turns golden.
- Once cooled, grind sesame seeds and coconut into a fine mixture. Set aside.
Making Akkha Masoor:
- Heat oil in a pan and add finely chopped onions. Sauté until golden.
- Add ginger-garlic paste and sauté until raw aroma fades.
- Add chopped tomatoes and cook until soft and pulpy.
- Stir in turmeric powder, cumin powder, garam masala powder, red chili powder, and coriander powder.
- Add chopped coriander leaves and ground sesame-coconut mixture. Mix well.
- Pour in cooked masoor dal along with ½ cup of the cooking stock. Adjust consistency with water if needed.
- Season with salt and simmer uncovered for 5 to 6 minutes until oil separates.
- Garnish with chopped coriander leaves and serve hot with chapatis, rotis, or rice.
Notes: Akkha Masoor Recipe
- Use fresh lentils for quicker cooking.
- Lentils can be cooked in a pot or pan if preferred, soaking them for 1 to 2 hours beforehand.
- Adjust spice levels according to preference.
Conclusion:
Akkha Masoor Recipe, a flavorful dish from the Kolhapuri cuisine of Maharashtra, offers a delightful combination of spices and textures. With its rich taste and wholesome ingredients, it serves as a satisfying meal option. By following the provided recipe and tips, you can enjoy the authentic flavors of this traditional dish at home. Experiment with spice levels and ingredients to customize it according to your taste preferences. Whether served with chapatis, rotis, or rice, Akkha Masoor is sure to tantalize your taste buds and leave you craving for more.
FAQs about Akkha Masoor Recipe
What is the significance of the term “Akkha” in Akkha Masoor?
The term “Akkha” in Marathi refers to “whole,” indicating the use of whole brown lentils, known as Masoor in Marathi, in this dish.
Can I use any other type of lentils instead of whole masoor dal?
While whole masoor dal is traditionally used, you can experiment with other types of lentils. However, keep in mind that the flavor and texture may vary.
How can I adjust the spiciness of Akkha Masoor according to my preference?
You can adjust the spiciness by varying the amount of red chili powder used. Additionally, you can add green chilies for extra heat, if desired.
Is it necessary to grind the sesame seeds and desiccated coconut?
Grinding the sesame seeds and desiccated coconut enhances the texture and flavor of the dish. However, if you prefer a different texture, you can skip this step or adjust the grinding according to your preference.
How long can I store leftover Akkha Masoor?
You can store any remaining Akkha Masoor in an airtight container in the refrigerator for 2-3 days. Reheat before serving.
