Kolhapuri cuisine is known for its hot and spicy recipes. In fact, all Kolhapuri recipes are extremely spicy and this taste is the hallmark of this Indian cuisine.
Before you start the recipe, have a look at some tips from our chefs:
- Kolhapuri Masala is the key ingredient of this recipe. It is easily available in the market but in case if you don’t find it, you may use Garam Masala Powder, Goda Powder or Amti Powder.
- You can add Kolhapuri Masala to any of the recipe from Maharashtrian cuisine for the original taste
- By adjusting the consistency of the recipe, you can savor it with rice or roti by creating semi-dry or dry versions.
If you like to savor dals, check out 5 easy to cook dal recipes & find more just like this one.
- ½ cup whole Masoor dal
- 2 Tbsp Oil
- 1 Tbsp Sesame Seeds
- 3 Tbsp Desiccated Coconut
- 1 Medium Onion (finely chopped)
- 1 Tsp Ginger-Garlic paste
- 1 Tomato (finely chopped)
- 2 Tbsp Coriander leaves (finely chopped)
- 1 Tsp Red Chili Powder
- 1 Tsp Coriander Powder
- ½ Tsp Cumin Powder
- ½ Tsp Kolhapuri Masala Powder/Garam Masala Powder/Goda Masala
- Pinch of Turmeric Powder
- Water (as required)
- Salt (as required)
- Coriander Leaves (finely chopped for garnishing)
- Preparing Dal First
- Rinse Masoor Dal well and Pressure cook it in for around 10 minutes. Open the lid and check if the lentils are mushy.
- Heat oil in a pan and add sesame seeds and roast them on a low flame until they change their color and start popping.
- Now add desiccated coconut to the pan and roast it on a low flame until it turns golden.
- Remove the mixture from the stove and allow it to cool.
- Once cooled, grind this mixture well in your mixer-grinder and turn it fine.
- Now heat oil in a pan and add onion and sauté it on a medium flame until it turns golden brown.
- Now add ginger-garlic paste to the pan and sauté it till the raw aroma goes away.
- Next, add tomatoes and sauté till they become soft and pulpy.
- Now add chopped coriander leaves, and the ground mixture of sesame seeds and desiccated coconut and stir.
- Add cooked Masoor dal to the pan along with the stock in which the dal was pressure cooked. Lastly, add salt and stir well.
- Cover the pan with a lid and allow the dal to simmer for 5 to 10 minutes until you get the desired consistency.
This is all you need to know about Kolhapuri Style Akkha Masoor. Serve it hot with rotis or steamed rice. Buy kolam rice online & add more awesomeness to your recipe.