Akkha Masoor Kolhapuri Style

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.

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.
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.
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.
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.
5. Then add 3 tablespoons desiccated coconut.
6. On a low heat, with a continuous stir, roast both the ingredients, till the coconut becomes golden. 7. Remove and set aside. 8. Once this mixture becomes warm or cools down, add them to a dry grinder. 9. Without adding water, grind to a fine mixture. Keep aside.

Make Masala Base

10. Heat 2 tbsp oil in a pan and add ⅓ cup finely chopped onions.
11. Stir and sauté on a low to medium heat till the onions start to turn light golden.
12. Then add 1 teaspoon ginger-garlic paste.
13. Stir and sauté for some seconds till the raw aroma of ginger-garlic goes away.
14. Next add ½ cup chopped tomatoes.
15. Stir and sauté the tomatoes on medium heat till they soften and become pulpy.
16. Now add the following spices:

¼ teaspoon turmeric powder½ teaspoon cumin powder½ teaspoon garam masala powder – you can also add ½ teaspoon of goda masala or Kolhapuri masala instead of garam masala1 teaspoon red chili powder1 teaspoon coriander powder

17. Stir and mix well to combine.
18. Then add 2 tablespoons of chopped coriander leaves. Mix again.
19. Add the ground sesame seeds + desiccated coconut mixture.
20. Mix and stir again.

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.
22. Season with salt.
23. Stir well.
24. Simmer on a low to medium heat without a lid for 5 to 6 minutes.
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.
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. More dal recipes

Dal fryDal tadkaWhole masoor dalMasoor dalGreen moong dal

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Akkha Masoor recipe from the archives first published in January 2016 has been republished and updated on January 2023.

title: “Akkha Masoor Kolhapuri Style " ShowToc: true date: “2024-09-06” author: “George Collum”

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.

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.
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.
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.
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.
5. Then add 3 tablespoons desiccated coconut.
6. On a low heat, with a continuous stir, roast both the ingredients, till the coconut becomes golden. 7. Remove and set aside. 8. Once this mixture becomes warm or cools down, add them to a dry grinder. 9. Without adding water, grind to a fine mixture. Keep aside.

Make Masala Base

10. Heat 2 tbsp oil in a pan and add ⅓ cup finely chopped onions.
11. Stir and sauté on a low to medium heat till the onions start to turn light golden.
12. Then add 1 teaspoon ginger-garlic paste.
13. Stir and sauté for some seconds till the raw aroma of ginger-garlic goes away.
14. Next add ½ cup chopped tomatoes.
15. Stir and sauté the tomatoes on medium heat till they soften and become pulpy.
16. Now add the following spices:

¼ teaspoon turmeric powder½ teaspoon cumin powder½ teaspoon garam masala powder – you can also add ½ teaspoon of goda masala or Kolhapuri masala instead of garam masala1 teaspoon red chili powder1 teaspoon coriander powder

17. Stir and mix well to combine.
18. Then add 2 tablespoons of chopped coriander leaves. Mix again.
19. Add the ground sesame seeds + desiccated coconut mixture.
20. Mix and stir again.

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.
22. Season with salt.
23. Stir well.
24. Simmer on a low to medium heat without a lid for 5 to 6 minutes.
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.
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. More dal recipes

Dal fryDal tadkaWhole masoor dalMasoor dalGreen moong dal

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Akkha Masoor recipe from the archives first published in January 2016 has been republished and updated on January 2023.