Are you looking for a spicy, protein-packed dinner that tastes exactly like the one from your favourite roadside Dhaba? This Akkha Masoor Recipe (Whole Red Lentil Curry) is the answer! Known for its rich texture and spicy Kolhapuri flavours, Akkha Masoor is a staple Maharashtrian dish often served with hot Bhakri or Jeera Rice.
In this special version, we use a “secret ingredient”—a small amount of Toor Dal—which gives the curry a perfectly thick, restaurant-style consistency that you usually miss in homemade versions. Whether you are a beginner or a pro, this step-by-step guide will help you make the perfect Masoor Chi Bhaji in minutes. Let’s get cooking!
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Ingredients List:
- For Pressure Cooking:
- Whole Masoor (Black/Brown Lentils): 1 Cup (soaked for 30 mins)
- Toor Dal (Pigeon Peas): 2 tbsp (soaked for 30 mins) – The secret ingredient for texture!
- Onion: 1 medium (finely chopped)
- Tomato: 1 medium (finely chopped)
- Ginger: 1/2 inch (grated)
- Green Chillies: 2 (slit or broken)
- Whole Spices: 1 Black Cardamom, 1-inch Cinnamon stick, ½ Star Anise, 2 Cloves, 1 Green Cardamom
- Turmeric Powder: 1/2 tsp
- Salt: To taste
- Water: 1 large glass (approx. 300ml)
- For the Masala (Tempering/Tadka):
- Oil: 2-3 tbsp
- Bay Leaves (Tejpatta): 2
- Cumin Seeds (Jeera): 1/2 tsp
- Onion: 1 medium (finely chopped)
- Hing (Asafoetida): A pinch
- Ginger-Garlic Paste: 1 tbsp
- Turmeric Powder: 1/4 tsp
- Kolhapuri Masala (or Kanda Lasun Masala): 1.5 tbsp
- Dhane-Jeera Powder (Coriander-Cumin Powder): 1 tbsp
- Garam Masala: 1 tbsp
- Fresh Coriander: Handful (chopped)
- Butter: 1 cube (optional, for garnish)
Also Read – Dhaba Style Butter Egg Bhurji Recipe | Spicy Anda Bhurji
Step-by-Step Instructions:
- Soak the Lentils: Wash the Whole Masoor and Toor Dal thoroughly. Soak them in water for about 30 minutes. This ensures they cook evenly and become soft.
- Pressure Cook the Dal: Drain the water and transfer the soaked dals into a pressure cooker. Add chopped onion, tomato, grated ginger, green chillies, and all the whole spices (cardamoms, cinnamon, cloves, star anise). Add 1/2 tsp turmeric, salt, and 1 glass of water. Close the lid and pressure cook for 4 whistles. Let the cooker cool down completely.
- Prepare the Tadka (Tempering): Heat oil in a kadhai or pan. Add bay leaves and cumin seeds. Once they splutter, add the second chopped onion. Sauté well until the onion turns golden brown.
- Add Aromatics: Add a pinch of hing and the ginger-garlic paste. Fry for a minute until the raw smell goes away. Add ¼ tsp turmeric powder and some chopped fresh coriander (adding coriander to the oil releases great flavour!).
- Add Spices: Lower the flame and add Kolhapuri Masala, Dhane-Jeera Powder, and Garam Masala. Mix quickly to prevent burning.
- Combine and Simmer: Pour the cooked dal mixture into the pan. Stir well. The consistency should be semi-thick. If it’s too thick, add a little hot water to adjust.
- Final Touch: Taste and adjust salt if needed. Simmer on medium heat for 5 minutes to let the flavours blend. Garnish with more fresh coriander and a knob of butter for that rich, buttery finish.
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Cooking Tips:
- The Secret Blend: Don’t skip the Toor Dal. It acts as a binding agent, preventing the Masoor and water from separating, giving you a creamy gravy without using cream.
- Flavour Boost: Adding coriander leaves into the hot oil (rather than just as a garnish) infuses the oil with a fresh, herby aroma.
- Masala Substitute: If you don’t have Kolhapuri Masala, use a mix of Red Chilli Powder and Kitchen King Masala or Goda Masala.
- Texture: For a creamier texture, lightly mash the cooked dal with a ladle before adding it to the tadka.
Variations:
- Vegan Version: Skip the butter garnish at the end to make this recipe 100% vegan.
- Kids-Friendly: Reduce the Kolhapuri Masala and green chillies. You can add a tablespoon of fresh cream to make it milder and sweeter.
- Smoky Flavour: To get a Dhaba-like smoky flavour, you can place a piece of burning charcoal in a small bowl inside the pot and cover it for 2 minutes (Dhungar method).
Also Read – Easy Chicken Biryani Recipe: Step-by-Step Guide for Beginners
Serving Suggestions:
- This Akkha Masoor pairs beautifully with:
- Breads: Hot Chapati, Jowar Bhakri, Pav (dinner rolls), or Tandoori Roti.
- Rice: Steamed Basmati Rice or Jeera Rice.
- Sides: Roasted Papad, Sliced Onions with Lemon, and salty fried chillies.
FAQs:
Q1: Can I make this recipe without a pressure cooker?
Ans: Yes, you can boil the lentils in a regular pot, but it will take 30-40 minutes to become soft. Soaking them for 1-2 hours beforehand helps speed up the process.
Q2: What is the best substitute for Kolhapuri Masala?
Ans: You can use “Kanda Lasun Masala” or a mix of standard Red Chilli Powder + Garam Masala + a pinch of Clove-Cinnamon powder.
Q3: Is Akkha Masoor healthy?
Ans: Absolutely! Whole Masoor is high in protein, fiber, and iron. It is a great diabetic-friendly and weight-loss-friendly dinner option.
Q4: How long can I store this curry?
Ans: It stays fresh in the refrigerator for 2-3 days. The gravy tends to thicken over time, so add a splash of hot water while reheating.
Akkha Masoor Recipe: Dhaba Style Masoor Dal with a Twist
Ingredients
For Pressure Cooking:
- Whole Masoor Black/Brown Lentils: 1 Cup (soaked for 30 mins)
- Toor Dal Pigeon Peas: 2 tbsp (soaked for 30 mins) – The secret ingredient for texture!
- Onion: 1 medium finely chopped
- Tomato: 1 medium finely chopped
- Ginger: 1/2 inch grated
- Green Chillies: 2 slit or broken
- Whole Spices: 1 Black Cardamom 1-inch Cinnamon stick, ½ Star Anise, 2 Cloves, 1 Green Cardamom
- Turmeric Powder: 1/2 tsp
- Salt: To taste
- Water: 1 large glass approx. 300ml
For the Masala (Tempering/Tadka):
- Oil: 2-3 tbsp
- Bay Leaves Tejpatta: 2
- Cumin Seeds Jeera: 1/2 tsp
- Onion: 1 medium finely chopped
- Hing Asafoetida: A pinch
- Ginger-Garlic Paste: 1 tbsp
- Turmeric Powder: 1/4 tsp
- Kolhapuri Masala or Kanda Lasun Masala: 1.5 tbsp
- Dhane-Jeera Powder Coriander-Cumin Powder: 1 tbsp
- Garam Masala: 1 tbsp
- Fresh Coriander: Handful chopped
- Butter: 1 cube optional, for garnish
Instructions
- Soak the Lentils: Wash the Whole Masoor and Toor Dal thoroughly. Soak them in water for about 30 minutes. This ensures they cook evenly and become soft.
- Pressure Cook the Dal: Drain the water and transfer the soaked dals into a pressure cooker. Add chopped onion, tomato, grated ginger, green chillies, and all the whole spices (cardamoms, cinnamon, cloves, star anise). Add 1/2 tsp turmeric, salt, and 1 glass of water. Close the lid and pressure cook for 4 whistles. Let the cooker cool down completely.
- Prepare the Tadka (Tempering): Heat oil in a kadhai or pan. Add bay leaves and cumin seeds. Once they splutter, add the second chopped onion. Sauté well until the onion turns golden brown.
- Add Aromatics: Add a pinch of hing and the ginger-garlic paste. Fry for a minute until the raw smell goes away. Add ¼ tsp turmeric powder and some chopped fresh coriander (adding coriander to the oil releases great flavour!).
- Add Spices: Lower the flame and add Kolhapuri Masala, Dhane-Jeera Powder, and Garam Masala. Mix quickly to prevent burning.
- Combine and Simmer: Pour the cooked dal mixture into the pan. Stir well. The consistency should be semi-thick. If it's too thick, add a little hot water to adjust.
- Final Touch: Taste and adjust salt if needed. Simmer on medium heat for 5 minutes to let the flavours blend. Garnish with more fresh coriander and a knob of butter for that rich, buttery finish.
