Akkha Masoor (Kolhapuri Style)

Akkha Masoor (Kolhapuri Style)

Akkha masoor recipe with step by step photos. A spiced whole brown lentils or masoor dal preparation from the fiery and spicy Kolhapuri cuisine. The city of Kolhapur in Maharashtra is famous for many locally made dishes and this Akkha Masoor is one such recipe. Akkha meaning ‘whole’ or ‘entire’ in Marathi, here refers to the whole brown lentils (called Masoor in Marathi). The recipe is both vegan and gluten-free.

akkha masoor recipe

About Akkha Masoor

As I have mentioned above the recipe gets its name from using whole brown lentils. The word ‘Akkha’ in Marathi means entire/whole and the ‘Masoor’ refers to brown lentils.

During my travels to Kolhapur, I came across this gem of a dish made with whole masoor lentils. We had akkha masoor served to us with some chapatis and rice along with Amti in a temple campus.

The masoor dish was simply mind blowing and we took a few more servings of the same. It was not at all spicy. From then onwards I wanted to try the recipe.

I do not know how the authentic recipe is made. I created this akkha masoor recipe remembering the taste, aroma and flavors of the akkha masoor which we had. This recipe came very close to the original one.

I have made this recipe slightly spicy and hot, which are hallmark flavor factors of Kolhapuri cuisine. However, if you want you can either decrease or increase the spiciness by adding less or more of the spice powders.

I had Kolhapuri masala, but I have not made the recipe with it. I wanted the recipe to be easily made by everyone, with the ingredients usually found in Indian kitchens.

Hence I have used garam masala powder along with ground roasted desiccated coconut and sesame seeds. If you have Goda Masala or amti masala you can add them also instead of garam masala powder.

The recipe is a semi dry version. Though you can also make a dry dish or add more water to make a curry like variation.

Serve this akkha masoor with chapatis or with steamed rice.

Step-by-Step Guide

How to make Akkha Masoor

Cook Masoor and More Prep

1. Rinse ½ cup whole masoor dal (brown lentils) very well in water a couple of times.

masoor dal for akhha masoor recipe

2. Then take the rinsed masoor lentils in a pressure cooker along with 1 cup water. Pressure cook on medium heat for 10 to 11 minutes or for 4 to 5 whistles.

masoor dal for akhha masoor recipe

3. When the pressure drops down naturally on its own, then only remove the lid and check the lentils. 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.

akkha-masoor-recipe10

4. When the lentils are cooking, heat up a small pan and add 1 tablespoon white sesame seeds. On a low heat roast the sesame seeds for a minute or till they change color and start to pop.

making akhha masoor recipe

5. Then add 3 tablespoons desiccated coconut.

making akhha masoor recipe

6. On a low heat, with a continuous stir, roast both the ingredients, till the coconut becomes golden.

making akhha masoor recipe

7. Remove and set aside.

making akhha masoor recipe

8. Once this mixture becomes warm or cools down, add them to a dry grinder.

making akhha masoor recipe

9. Without adding water, grind to a fine mixture. Keep aside.

making akhha masoor recipe

Make Masala Base

10. Heat 2 tbsp oil in a pan and add ⅓ cup finely chopped onions.

making akhha masoor recipe

11. Stir and sauté on a low to medium heat till the onions start to turn light golden.

making akhha masoor recipe

12. Then add 1 teaspoon ginger-garlic paste.

making akhha masoor recipe

13. Stir and sauté for some seconds till the raw aroma of ginger-garlic goes away.

making akhha masoor recipe

14. Next add ½ cup chopped tomatoes.

making akhha masoor recipe

15. Stir and sauté the tomatoes on medium heat till they soften and become pulpy.

making akhha masoor recipe

16. Now add the following spices:

  • ¼ teaspoon turmeric powder
  • ½ teaspoon cumin powder
  • ½ teaspoon garam masala powder – you can also add ½ teaspoon of goda masala or Kolhapuri masala instead of garam masala
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
making akhha masoor recipe

17. Stir and mix well to combine.

making akhha masoor recipe

18. Then add 2 tablespoons of chopped coriander leaves. Mix again.

making akhha masoor recipe

19. Add the ground sesame seeds + desiccated coconut mixture.

making akhha masoor recipe

20. Mix and stir again.

making akhha masoor recipe

Make Akkha Masoor

21. Add the cooked masoor lentils along with ½ cup of the stock in which the masoor dal was pressure cooked.

If the stock is less, then add overall a half cup of the stock + water. You can also add only ½ cup water.

making akhha masoor recipe

22. Season with salt.

making akhha masoor recipe

23. Stir well.

making akhha masoor recipe

24. Simmer on a low to medium heat without a lid for 5 to 6 minutes.

making akhha masoor recipe

25. When you see some specks of oil floating on the top, the curry is done. I kept some gravy in the recipe, which looks like a lot of gravy, but is actually not.

For a completely dry curry, add less water and cook till all the water evaporates.

making akhha masoor recipe

26. Garnish with some chopped coriander leaves and Serve Kolhapuri style Akkha Masoor hot with some soft chapatis, bajra roti or jowar roti or steamed rice.

You can also have this delicious lentil dish with bread or pav.

akkha masoor kolhapur style

More dal recipes

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akkha masoor recipe, red lentils recipe

Akkha Masoor Recipe (Kolhapuri style)

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.

4.67 from 15 votes

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

For pressure cooking lentils

For grinding

Other ingredients

Pressure cooking lentils

  • Rinse the whole masoor dal or brown lentils very well 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 10 to 11 minutes or for 4 to 5 whistles.

  • When the pressure drops down on its own, then only remove the lid and check the lentils. 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.

Roasting and grinding

  • When the lentils are cooking, heat up a small pan and add the white sesame seeds.

  • Roast the sesame seeds on a low heat 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.

  • Without adding water, grind to a fine mixture. Keep aside.

Making akkha masoor

  • Heat the 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. If the stock is less, then add overall a half cup of the stock + water. You can also add only ½ cup water.
  • 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.

  • Use lentils that are fresh and not aged. Old or aged lentils take a lot of time to cook. 
  • Instead of pressure cooking, you can cook lentils in a pot or pan adding water as needed. Soak the brown lentils for 1 to 2 hours prior to cooking them in a pan. 
  • For a spicy dish, add more red chilli powder. You can also add some green chillies, if you prefer.

Nutrition Facts

Akkha Masoor Recipe (Kolhapuri style)

Amount Per Serving

Calories 272 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 5g31%

Polyunsaturated Fat 4g

Monounsaturated Fat 5g

Sodium 220mg10%

Potassium 523mg15%

Carbohydrates 27g9%

Fiber 12g50%

Sugar 4g4%

Protein 10g20%

Vitamin A 586IU12%

Vitamin B1 (Thiamine) 0.3mg20%

Vitamin B2 (Riboflavin) 0.1mg6%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 0.3mg15%

Vitamin C 10mg12%

Vitamin E 2mg13%

Vitamin K 8µg8%

Calcium 68mg7%

Vitamin B9 (Folate) 170µg43%

Iron 4mg22%

Magnesium 65mg16%

Phosphorus 196mg20%

Zinc 2mg13%

* Percent Daily Values are based on a 2000 calorie diet.

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This Akkha Masoor recipe from the archives first published in January 2016 has been republished and updated on January 2023.

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