Akkha Masoor Dal Recipe (Kolhapuri Style Akkha Masoor)

Ingredients

• 1 cup whole masoor (whole red lentil), washed and drained
• 3 tbsp oil
• 1 tsp cumin seeds (jeera)
• 1 black cardamom (badi elaichi)
• 1 dalchini (cinnamon) stick
• 1 star anise (chakri phool)
• 2 cups finely chopped onion
• a pinch of baking soda
• 1/2 tsp finely chopped green chillies
• 1 tbsp ginger-garlic (adrak-lehsun) paste
• 1/2 cup finely chopped tomato
• 1/2 tsp haldi powder (turmeric powder)
• 1/2 tbsp Kashmiri red chilli powder
• 1 tbsp coriander-cumin seeds (dhania-jeera) powder
• 1/2 tsp garam masala
• 1/2 tbsp onion garlic masala powder
• salt (namak) to taste
• 1 tbsp lemon juice
• 2 tbsp finely chopped coriander (dhania)
• 1 tbsp oil
• 1/4 tsp asafoetida (hing)
• 1 tbsp crushed garlic (lehsun)
• 2 whole dry Kashmiri red chilli
• 1/4 cup finely chopped onion
• a pinch of Kashmiri red chilli powder

Steps

1. To make akkha masoor dal recipe, soak the whole masoor in enough water for 3 to 4 hours. Once soaked, drain well.
2. In a pressure cooker, combine masoor, 2 cups water and salt to taste. Mix well and pressure cook on a medium flame for 4 whistles.
3. Allow the steam to escape and then open the lid. Keep aside.
4. Heat oil in a deep non-stick pan, add cumin seeds, black cardamom, cinnamon, star anise and onions.
5. Sauté on a medium flame for 3 to 4 minutes until light golden brown in colour. Add baking soda, green chillies and ginger garlic paste. Mix well.
6. Add tomatoes and cook on a medium flame for 2 to 3 minutes. Add turmeric powder, kashmiri chilli powder, coriander cumin seeds powder, garam masala, onion garlic masala powder and ½ cup hot water.
7. Mix well and cook on a medium flame for 2 to 3 minutes, until the oil is released.
8. Add the cooked masoor dal, salt to taste and 1 cup hot water. Mix well and cook on a medium flame for 5 to 8 minutes, while stirring occasionally.
9. Meanwhile, in a small pan, heat oil, add hing, garlic, kashmiri chilli and onions. Sauté on a medium flame for 2 to 3 minutes.
10. Switch off the flame, add a pinch of kashmiri red chilli powder, mix well.
11. Pour the tempering over the dal and mix well. Add lemon juice, coriander and mix well.
12. Serve akkha masoor hot with tandoori roti or steamed rice.