Akkha Masoor Dal recipe is a flavorful and protein-rich lentil dish made with whole brown lentils (masoor dal) and aromatic spices. This dish is a staple in Maharashtrian cuisine and is known for its rich, earthy flavors and wholesome texture. Unlike split masoor dal, which turns mushy when cooked, whole masoor retains its shape, giving the dish a hearty bite. Whether served with rice, chapati, or bhakri, this dal is a comforting meal that can be enjoyed by everyone.
Table of Contents
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Ingredients
To prepare a delicious Akkha Masoor Dal recipe, gather the following ingredients:
To Cook Akkha Masoor Dal:
- 100 grams whole masoor dal (brown lentils)
- 3 cups water
- 1 teaspoon turmeric powder
- 1 teaspoon asafetida
- 1-2 bay leaf
- 1 teaspoon oil
For Dry Masala:
- 1 teaspoon dry coriander seeds
- 2-3 red chilis
- 1 teaspoon cumin seeds
- 1 teaspoon black pepper
- 4-5 cloves
- 1-2 bay leaves
- 1-2 cinnamon sticks
- 1 big cardamom
- 1 mace flower
- 1 teaspoon poppy seeds
- 1 teaspoon sesame seeds
For Main Dish
- 2 tablespoon oil or ghee
- Handful coriander leaves
- 2-3 medium onion (finely chopped)
- Salt to taste
- 2 medium tomato (finely chopped)
- 1 teaspoon dry grinded masala
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
For Seasoning:
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 teaspoon coriander leaves
- 1-2 red chilis
Optional Ingredients:
- 1 teaspoon Goda Masala (for an authentic Maharashtrian touch)
- 1 tablespoon fresh coconut (grated)
Step-by-Step Akkha Masoor Dal Recipe
Step 1: Preparing the Masoor Dal
- Wash the whole masoor dal thoroughly in water 2-3 times until the water runs clear.
- Soak the dal in water overnight or at least for about 30 minutes to help it cook faster.
- Drain the water and set aside.
Step 2: Cooking the Dal
- Add the soaked masoor dal to a pressure cooker or a pan.
- Pour in 3 cups of water and add turmeric powder, bay leaves, asafetida and oil. Stir to combine.
- If using a pressure cooker, cook for 3-4 whistles on medium heat. If using a pan, simmer for about 25-30 minutes until the dal softens.
- Once cooked, mash a few lentils with the back of a spoon to enhance the texture.
Step 3: Preparing Dry Roasted Masala
- In a hot pan add coriander seeds, red chilis, cumin seeds, black pepper, cloves, bay leaves, cinnamon sticks, black cardamom, mace, Poppy seeds, sesame seeds. Roast them for 4-5 minutes. and set it aside to cool down completely.
- Grind it all to a fine powder and set aside.
Step 4: Preparing the Final Dish
- Heat oil or ghee in a wok or deep pan.
- Add coriander leaves and chopped onion and sauté until they turn golden brown.
- Add salt to taste and chopped tomatoes. Cook the tomatoes until it becomes soft.
- Add grinded masala, red chili powder, turmeric powder and mix well.
- Add the cooked Akkha masoor dal. Bring it to boil and add garam masala.
Step 5: Tempering (Tadka)
- Heat oil or ghee in a wok or deep pan.
- Add cumin seeds, garlic cloves, coriander leaves and whole red chili.
- Pour it hot on the akkha masoor dal. Mix it well and serve hot.
Tips for Perfection
- Soak the dal for at least 30 minutes for faster cooking.
- Use fresh spices to enhance the aroma and flavor.
- Adjust consistency by adding more water for a soupy dal or simmering longer for a thicker version.
- For a smoky flavor, add a little ghee at the end before serving.
- Use a clay pot instead of a regular pan for an authentic, earthy taste.
Serving Suggestions
- Serve hot with steamed rice and a dollop of ghee.
- Pair with chapati, roti, or bhakri for a complete meal.
- Accompany with pickles, onion slices, and papad for an authentic touch.
- Garnish with fresh coriander leaves and lemon juice for added freshness.
Common Mistakes to Avoid
- Skipping soaking: This can lead to longer cooking time.
- Overcooking: Whole masoor dal should be soft but not mushy.
- Too many spices: Overpowering the dish with spices can mask the natural taste of lentils.
History and Origin of Akkha Masoor Dal Recipe
Akkha Masoor Dal recipe has its roots in Maharashtrian cuisine, especially in rural areas where lentils are a staple protein source. The word “Akkha” means “whole,” referring to the use of whole masoor dal instead of split lentils. Traditionally, it is cooked in clay pots with locally available spices, giving it a unique taste.
Health Benefits
- Rich in protein: Excellent plant-based protein source.
- High in fiber: Aids digestion and promotes gut health.
- Low in fat: Great for weight management.
- Rich in iron and folate: Beneficial for people with anemia.
- Packed with antioxidants: Supports immunity and overall well-being.
Variations
- Spicy Akkha Masoor: Add extra chilies and black pepper for a fiery taste.
- Coconut Masoor Dal: Add fresh coconut milk for a creamy texture.
- Masoor Dal Khichdi: Cook with rice and vegetables for a one-pot meal.
- Slow-Cooked Version: Simmer the dal for an hour for a richer flavor.
Regional Cuisines
- Maharashtra: Traditional Akkha Masoor dal recipe with Goda Masala.
- Karnataka: Masoor Dal Saaru with tamarind and coconut.
- North India: Masoor Dal Tadka with ghee and garlic.
- West Bengal: Dal with mustard oil and panch phoron spices.
Frequently Asked Questions (FAQs)
1. Can I cook Akkha Masoor Dal recipe without a pressure cooker?
Yes, you can cook it in a regular pot, but it will take longer (about 30-40 minutes).
2. Can I freeze Akkha Masoor Dal?
Yes, you can freeze it in an airtight container for up to 3 months. Thaw and reheat before serving.
3. How do I make it creamier?
Mash some cooked lentils or add a little coconut milk for a creamier texture.
4. Can I add vegetables to Akkha Masoor Dal Recipe dal?
Yes, carrots, spinach, or bell peppers can be added for extra nutrition.
5. Is Akkha Masoor Dal Recipe gluten-free?
Yes, it is naturally gluten-free and safe for gluten-intolerant individuals.
To know more about Akkha Masoor(Red Lentils) click here.
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