Kolhapuri Akkha Masoor Dal (Masoor Dal in Kolhapuri Masala)
Kolhapuri Akkha Masoor Dal is a flavorful and aromatic lentil dish from the heart of Maharashtra, known for its bold and spicy Kolhapuri masala. This dish features whole masoor dal (red lentils) cooked with roasted sesame seeds, desiccated coconut, and a signature Kolhapuri spice mix. It’s rich in protein and perfect as a wholesome main course for lunch or dinner, especially when served with traditional flatbreads like Doli Ki Roti or Bajra Roti. If you are a fan of spicy and robust flavors, this dish will quickly become one of your favorites.
This recipe captures the essence of North Indian cuisine, with a delightful combination of spices, textures, and flavors that make it both comforting and energizing.
Ingredients
| Ingredient | Quantity |
|---|---|
| Masoor Dal (Whole, soaked for 5 hours) | 2 cups |
| Onion (chopped) | 1 medium |
| Tomato (chopped) | 1 medium |
| Ginger (chopped) | 1 inch piece |
| Garlic (chopped) | 4 cloves |
| Red Chilli Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Kolhapuri Khanda Lasun Masala (or Goda Masala) | 2 teaspoons |
| Sesame Seeds (Til) | 3 teaspoons |
| Dessicated Coconut | 3 teaspoons |
Nutritional Information (Approximate per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 250-300 kcal |
| Protein | 12-14 g |
| Carbohydrates | 30-35 g |
| Fat | 10-12 g |
| Fiber | 6-8 g |
| Sodium | 200-250 mg |
| Cholesterol | 0 mg |
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Cuisine: North Indian
Course: Lunch
Diet: High Protein Vegetarian
Instructions
-
Roast the Sesame Seeds and Coconut:
Start by roasting the sesame seeds and desiccated coconut in a hot, dry pan. Stir continuously to ensure they toast evenly and turn golden brown. This step adds depth of flavor to the dish. Once roasted, transfer them to a blender or grinder and pulse into a smooth, fine powder. Set aside for later. -
Cook the Masoor Dal:
In a pressure cooker, add the soaked masoor dal, water, and salt. Close the lid and cook for at least 5 whistles. After the pressure cooker cools down, release the steam naturally. This will ensure that the dal is perfectly cooked, soft, and ready to blend into the masala. -
Prepare the Base Masala:
Heat some oil in a flat skillet or pan over medium heat. Add the chopped ginger and garlic to the hot oil. Sauté for a couple of minutes until they soften and release their fragrance.
Next, add the chopped onions and sauté them until they turn translucent and soft, about 3-4 minutes. This is the foundation of your masala base.
Add the chopped tomatoes and cook them until they turn soft and mushy, stirring occasionally. The tomatoes should blend into the onion mixture. -
Add Spices and Masala:
Sprinkle in the red chilli powder, turmeric powder, and Kolhapuri Khanda Lasun Masala (or goda masala). Stir the mixture to allow the spices to cook and lose their raw smell. This should take about 2-3 minutes.
Add the ground sesame-coconut powder to the mixture and sauté for another minute to let the flavors meld together. -
Combine the Dal and Masala:
Add the cooked masoor dal into the skillet with the masala. Add 1 cup of water (adjust the amount based on how thick or runny you prefer your dal). Stir well to combine all the ingredients.
Let the dal simmer on low heat for 5-7 minutes, allowing the flavors to infuse into the dal. Taste and adjust the salt as needed. -
Final Touches and Serving:
Once the dal is cooked and the consistency is to your liking, remove it from the heat. Serve the Kolhapuri Akkha Masoor Dal hot, garnished with fresh cilantro if desired.
This flavorful dal pairs wonderfully with Doli Ki Roti (a soft, mildly spiced flatbread) or Bajra Roti (pearl millet flatbread) and a side of fresh salad.
Serving Suggestions
Kolhapuri Akkha Masoor Dal is traditionally enjoyed with roti or rice, but it’s also great with a side of Bajra Roti or Doli Ki Roti for a more authentic experience. Pair it with a simple cucumber salad or a tangy onion-tomato salad to balance the spiciness of the dal.
This dish makes a great lunch option, packed with protein, healthy fats, and fiber, making it not only delicious but also nutritious. Perfect for vegetarians or anyone looking to add more plant-based protein to their diet!
Pro Tips
- Soaking the Dal: Soaking the masoor dal for a few hours helps it cook faster and makes it more digestible.
- Adjust the Spice Level: Kolhapuri masala can be quite hot, so adjust the amount of red chilli powder based on your spice preference.
- Customizing the Masala: If you don’t have Kolhapuri Khanda Lasun Masala or goda masala, you can substitute with a combination of garam masala, coriander powder, and a pinch of asafoetida (hing) for a similar flavor profile.
This Kolhapuri Akkha Masoor Dal recipe is a perfect example of how traditional Maharashtrian flavors can transform a humble lentil dish into something truly extraordinary. With the rich blend of roasted sesame, coconut, and Kolhapuri masala, this dal becomes a comforting and aromatic meal that will warm you from the inside out. Enjoy it with your favorite roti or rice, and indulge in the bold, fiery flavors of Kolhapur!
