Akkha Masoor with Steamed Basmati Rice

Instructions

1. 1

   Prepare the Lentils

   • Rinse the whole brown lentils (akkha masoor) under cold running water until the water runs clear.
   • Soak the lentils in ample water for at least 4 hours, or preferably overnight. This step is crucial for even cooking.
   • Drain the soaking water. Transfer the lentils to a pressure cooker. Add 3 cups of fresh water and 1/2 teaspoon of salt.
   • Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes. The lentils should be soft and cooked through but still retain their shape. Allow the pressure to release naturally.
2. 2

   Prepare the Masala Base (Tadka)

   • Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the mustard seeds and let them splutter.
   • Add the cumin seeds and sauté for a few seconds until they sizzle. Then, add the asafoetida and curry leaves, being careful as they may pop.
   • Add the finely chopped onions and sauté for 7-8 minutes until they turn soft and golden brown.
   • Stir in the ginger-garlic paste and cook for about 1 minute until the raw aroma disappears.
   • Add the chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until they become soft, mushy, and oil starts to separate from the masala.
3. 3

   Add Spices and Coconut

   • Reduce the heat to low. Add the turmeric powder, red chili powder, and the key ingredient, Goda masala. Stir continuously for 1 minute until the spices are fragrant. Do not let them burn.
   • Add the grated dry coconut and sauté for another minute, mixing it well with the masala.
4. 4

   Combine and Simmer

   • Pour the cooked masoor dal along with its cooking water into the pan with the prepared masala.
   • Mix everything gently. Add the remaining 1 teaspoon of salt and the optional jaggery. The jaggery helps balance the spicy and tangy flavors.
   • Add about 1 cup of hot water, or more, to adjust the consistency to your liking. The gravy should be thick but pourable.
   • Bring the curry to a boil, then reduce the heat to low, cover, and let it simmer for 8-10 minutes. This allows the lentils to absorb all the flavors of the masala.
   • Taste and adjust the seasoning if necessary.
5. 5

   Garnish and Serve

   • Turn off the heat. Garnish generously with freshly chopped coriander leaves.
   • Let the curry rest for 5 minutes before serving. Serve hot with Maharashtrian Bhakri (jowar or bajra roti), chapati, or steamed rice.