Akkha Masoor Recipe (Kolhapuri style)

Pressure cooking lentils

1. Rinse the whole masoor dal or brown lentils very well in water a couple of times.
2. Then take the rinsed masoor lentils in a 2 litre pressure cooker along with 1 cup water. Pressure cook on medium heat for 10 to 11 minutes or for 4 to 5 whistles.
3. When the pressure drops down on its own, then only remove the lid and check the lentils. The lentils should be cooked well yet separate. They should not be mushy. If you get a slight bite in them, then pressure cook for 1 to 2 whistles more.

Roasting and grinding

1. When the lentils are cooking, heat up a small pan and add the white sesame seeds.
2. Roast the sesame seeds on a low heat till they change color and start to crackle.
3. Then add the desiccated coconut.
4. On a low heat, with a continuous stir, roast both the ingredients, till the coconut becomes golden. Remove and keep aside.
5. Once this mixture becomes warm or cools down, add them to a dry grinder.
6. Without adding water, grind to a fine mixture. Keep aside.

Making akkha masoor

1. Heat the oil in a pan and add the finely chopped onions.
2. Stir and saute on a low to medium heat till the onions start to turn light golden.
3. Then add ginger-garlic paste. Stir and sauté for a few seconds till the raw aroma of ginger-garlic goes away.
4. Next add chopped tomatoes.
5. Stir and sauté the tomatoes on medium heat till they soften and become pulpy.
6. Now add turmeric powder, cumin powder, garam masala powder, red chili powder and coriander powder.
7. Stir and mix well.
8. Then add the 2 tablespoons of chopped coriander leaves. Mix again.
9. Add the ground sesame seeds and desiccated coconut mixture.
10. Mix and stir again.
11. Add the cooked masoor dal along with ½ cup of the stock in which the masoor dal was pressure cooked. If the stock is less, then add overall a half cup of the stock + water. You can also add only ½ cup water.
12. Season with salt. Stir and mix well.
13. Simmer on a low to medium heat without a lid for 5 to 6 minutes.
14. When you see oil specks on floating on the top, the curry is done. For a dry curry, add less water and cook till all the water evaporates.
15. Garnish with some chopped coriander leaves and serve kolhapuri style Akkha Masoor hot with some soft chapatis, bajra or jowar rotis or steamed rice. 
16. You can also have akkha masoor with bread or pav.