Akkha Masoor Recipe | Maharashtrian Dhaba Style Spicy Dal | ढाबे जैसी अख्खा मसूर दाल | Sanjyot Keer

Kanda Lahsun Masala:    • Kolhapuri Kanda Lehsun Masala | कोल्हापुरी...  

Akkha Masoor (Maharashtrian Dhaba Style Dal)

Prep time: 10 minutes (plus 1–2 hours soaking, optional)
Cooking time: 25–30 minutes
Serves: 3–4

Ingredients:
Boiling Dal
KAALI MASUR | साबुत काली मसूर 1 CUP (SOAKED FOR 1-2 HOURS)
WATER | पानी AS REQUIRED (1 INCH ABOVE THE DAL)
SALT | नमक A PINCH
Tempering
OIL | तेल 2-3 TBSP
CUMIN SEEDS | जीरा 1 TSP
ONION | प्याज़ 3 LARGE SIZED. (CHOPPED)
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1.5 TBSP
KANDA LAHSUN MASALA | कांदा लहसुन मसाला 1 TBSP
HOT WATER | गरम पानी A SPLASH
SALT | नमक TO TASTE
2nd Tempering
GARLIC | लहसुन 20 CLOVES
GREEN CHILLI | हरी मिर्च 1 NO.
OIL | तेल 1.5 TBSP
CUMIN SEEDS | जीरा A LARGE PINCH
ASAFOETIDA | हींग 1/4 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)

Method:
Wash and soak the sabut kaali masur (whole black masoor dal) for 1–2 hours (optional, but helps it cook faster).
Add the soaked dal to a pressure cooker with enough water (about 1 inch above the dal) and a pinch of salt.
If soaked, pressure cook for 1 whistle over medium flame.
If unsoaked, cook for 2–3 whistles.
Once cooked, switch off the flame, let the cooker depressurize naturally open and check the dal, set aside without discarding the cooking liquid.
Heat oil in a kadhai. Add cumin seeds and let them splutter.
Add the chopped onions and cook until they turn golden brown.
Lower the flame, add turmeric powder, Kashmiri red chilli powder, and kanda lahsun masala. Splash in a little hot water and cook briefly to prevent burning.
Add the boiled dal, mix well and let it simmer gently.
Once the dal thickens, mash it slightly with the back of a ladle to release more starch and make it creamier.
Crush the garlic cloves and green chilli into a rough paste using a mortar and pestle.
Heat oil in a small pan. Add the garlic–chilli paste and sauté until golden.
Add a pinch of cumin seeds, asafoetida, and Kashmiri red chilli powder. Stir briefly and immediately pour this tadka over the simmering dal.
Stir the dal well, taste, and adjust salt if required.
Garnish with freshly chopped coriander leaves.
Serve the Akkha Masoor hot with bhakri or steamed rice for a wholesome meal. #YFL #SanjyotKeer #akkhamasoor

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Intro 0:00
Boiling Dal 1:19
Tempering 2:05
Prep for 2nd Tempering 4:19
2nd Tempering 4:51
Plating 5:40
Outro 6:57