Kolhapuri Akkha Masoor | झणझणीत कोल्हापुरी अख्खा मसूर । Spicy Dal Recipe | Kolhapuri Recipe | Mugdha

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Leaarn how to make Kolhapuri Akkha Masoor - कोल्हापुरी अख्खा मसूर with our chef Mugdha Borse

आज मुग्धा ताई घेऊन आल्या आहेत Kolhapuri Akkha Masoor - कोल्हापुरी अख्खा मसूर रेसिपी

Kolhapuri Akkha Masoor - कोल्हापुरी अख्खा मसूर Ingredients:

200 gms Brown Lentils (soaked)
2 cups Water
½ tsp Turmeric Powder
⅛ tsp Asafoetida
1 Bay Leaf
4-5 drops Oil
2 tbsp Coriander Seeds
4-5 Dried Red Chillies
1 tsp Cumin Seeds
4-5 Cloves
5-6 Black Peppercorns
1 Bay Leaf
1 Star Anise
1 Stone Flower Petal
1 Black Cardamom
1 Mace Blade
1 inch Cinnamon Stick
½ tbsp Poppy Seeds
½ tbsp White Sesame Seeds
3-4 tbsp Oil
1 tbsp Coriander Leaves (chopped)
3 Onions (finely chopped)
½ tsp Salt
1 tbsp Ginger, Garlic & Coriander Stalks Paste
2 Tomatoes (finely chopped)
1 tsp Turmeric Powder
1½ tbsp Kashmiri Red Chilli Powder
1 tbsp Garam Masala
Water (as required)
Salt (as per taste)
Coriander Leaves (chopped)


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In cuisines of the Indian subcontinent, where lentils are a staple, split lentils (often with their hulls removed) known as daal are often cooked into a thick curry/gravy that is usually eaten with rice or rotis. Masoor daal (unshelled lentils with a brown seed coat and an orange-red cotyledon) Kolhapur cuisine is especially noted for its mutton dishes, Kolhapuri Misal, and Kolhapuri Bhel.The city also lends its name to certain types of food and ingredients, such as Kolhapuri Lavangi (chili peppers), Kolhapuri jaggery (cane juice concentrate), and Kolhapuri masala (spice mixture).
Dal (also spelled daal; pronunciation: [d̪aːl]) is a term originating in the Indian subcontinent for dried, split pulses (that is, lentils, peas, and beans) that do not require soaking before cooking. India is the largest producer of pulses in the world.The term is also used for various soups prepared from these pulses. These pulses are among the most important staple foods in South Asian countries, and form an important part of the cuisines of the Indian subcontinent.