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

By Your Food Lab · 90 min

Ingredients

Instructions

1. Wash and soak the whole black masoor dal for 1–2 hours (optional, but it cooks faster).
2. Add the soaked dal to a pressure cooker with water about 1 inch above the dal and a pinch of salt.
3. If soaked, pressure cook for 1 whistle over medium flame; if unsoaked, cook for 2–3 whistles.
4. Switch off the flame and let the pressure release naturally. Open the cooker, check the dal, and set it aside with its cooking liquid.
5. Heat the oil in a kadhai, add the cumin seeds and let them splutter.
6. Add the chopped onions and cook until golden brown.
7. Lower the flame, add the turmeric, Kashmiri red chilli powder and kanda lahsun masala. Splash in a little hot water and cook briefly so it doesn't burn.
8. Add the boiled dal, mix well and simmer gently.
9. When the dal thickens, mash it lightly with the back of a ladle to make it creamier.
10. Crush the garlic and green chilli into a rough paste with a mortar and pestle.
11. Heat the oil in a small pan, add the garlic-chilli paste and sauté until golden.
12. Add a pinch of cumin seeds, the asafoetida and Kashmiri red chilli powder. Stir briefly, then immediately pour this tadka over the simmering dal.
13. Stir well, taste and adjust the salt if needed.
14. Garnish with chopped fresh coriander.

Summarized from Your Food Lab's video. Watch it for the details.

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