This quick and easy one-pot Kolhapuri Akkha Masoor recipe is a flavorful delight that doesn't require separate pressure cooking. Perfect for busy days, it combines the earthy taste of whole masoor dal with a spicy Kolhapuri masala base. The dish tastes even better the next day as the masoor absorbs the masalas, making it a great make-ahead option. Enjoy this hearty and comforting dish with minimal effort!
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Heat oil in a wok. Add mustard seeds, curry leaves, onions, ginger, garlic, and green chilies. Sauté till golden brown.
Mix in turmeric, chili powder, coriander powder, cumin powder,Kolhapuri masala , kitchen king masala and salt to taste also add some coriander leaves. Fry for 1–2 minutes.
Add soaked masoor, Add tomato and cook till it softens. Add 1 piece of jaggery . Mix well together.
Add 3 cups of hot water. Stir well cover and cook for 15-20 min on medium flame.
Open, check consistency (add little hot water if its too thick).
One pot Kolhapuri Akkha Masoor is ready to be served with chapati or bhakri. Or rice.
This dish tastes even better the next day as the masoor absorbs the masalas.
If you prefer a thinner consistency, add a little hot water before simmering.
For an extra kick, you can add more green chilies or red chili powder.
Can I make this recipe without a pressure cooker?
Yes, you can cook it in a regular pot, but it will take longer for the masoor to cook. Ensure you add enough water and cook on medium heat until the dal is tender.
Is curry leaves mandatory for this recipe?
No, curry leaves are optional. They add a unique flavor, but the dish will still taste great without them.
Can I store leftovers?
Yes, you can store leftovers in an airtight container in the refrigerator for up to 2–3 days. Reheat before serving.
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