Akkha Masoor Recipe: Dhaba Style Masoor Dal with a Twist
Make delicious Dhaba Style Akkha Masoor with a secret ingredient! This easy Maharashtrian Whole Masoor Dal recipe is perfect with roti or rice.
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.