Cook Akkha Masoor in Kolhapuri Style with Purti Sunlife
This Akkha Masoor recipe is a spiced whole brown lentils or masoor dal preparation from the fiery and spicy Kolhapuri cuisine. Best paired with some steamed rice or flatbreads like roti, chapati or paratha.
Prep Time15 mins, Servings 3 persons
For Pressure Cooking Lentils
-½ cup whole masoor dal (whole red lentils or brown lentils)
-1 cup water – for pressure cooking
-1 tablespoon white sesame seeds
-3 tablespoons desiccated coconut
-2 tablespoons peanut oil or Purti sunflower oil
-1 onion – medium-sized, finely chopped or ⅓ cup finely chopped onions
-1 teaspoon Ginger Garlic Paste
-1 tomato – medium to large, chopped or ½ cup chopped tomatoes
-2 tablespoons coriander leaves – chopped
-1 teaspoon red chili powder
-1 teaspoon Coriander Powder
-½ teaspoon cumin powder
-½ teaspoon Garam Masala or kolhapuri masala or goda masala
-¼ teaspoon turmeric powder
-½ cup water – added later
-salt as required
-1 to 2 tablespoons coriander leaves – chopped, for garnish
Pressure Cooking Lentils
-Rinse the masoor dal in water a couple of times. Then take the rinsed masoor lentils in a 2 litre pressure cooker along with 1 cup water. Pressure cook on medium heat for 4 to 5 whistles.
-The lentils should be cooked well yet separate. They should not be mushy. If you get a slight bite in them, then pressure cook for 1 to 2 whistles more.
-When the lentils are cooking, heat up a small pan and add the white sesame seeds. Roast the sesame seeds till they change color and start to crackle.Then add the desiccated coconut.
-On a low heat, with a continuous stir, roast both the ingredients, till the coconut becomes golden. Remove and keep aside.
-Once this mixture becomes warm or cools down, add them to a dry grinder and grind to a fine mixture
Making Akkha Masoor
-Heat the purti sunflower oil in a pan and add the finely chopped onions. Stir and saute on a low to medium heat till the onions start to turn light golden. Then add ginger-garlic paste. Stir and sauté for a few seconds till the raw aroma of ginger-garlic goes away.
-Next add chopped tomatoes. Stir and sauté the tomatoes on medium heat till they soften and become pulpy.
-Now add turmeric powder, cumin powder, garam masala powder, red chili powder and coriander powder. Stir and mix well.
-Then add the 2 tablespoons of chopped coriander leaves. Mix again.
-Add the ground sesame seeds and desiccated coconut mixture.Mix and stir again.
-Add the cooked masoor dal along with ½ cup of the stock in which the masoor dal was pressure cooked.
-Season with salt. Stir and mix well.
-Simmer on a low to medium heat without a lid for 5 to 6 minutes.
-When you see oil specks on floating on the top, the curry is done. For a dry curry, add less water and cook till all the water evaporates.
-Garnish with some chopped coriander leaves and serve kolhapuri style Akkha Masoor hot with some soft chapatis, bajra or jowar rotis or steamed rice.
-You can also have akkha masoor with bread or pav.
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