Akkha Masoor Dal Recipe (Brown Lentil Dahl Curry) – This post may contain affiliate links, which means I may earn a small commission if you purchase through these links. This comes at no extra cost to you and helps support the content creation process. I appreciate your support!
This Akkha Masoor Dal Recipe is not only delicious but also power-packed with a nutritional punch. A warm, comforting bowl of brown lentil curry will become your ultimate comfort food in no time!
About Akkha Masoor Recipe
Akkha Massor Dal is a delicious, vegan, and easy-to-make Indian Curry. Also, a great source of vegetarian protein. Not only a delicious but nutritious addition to your diet!
Made by combining just a handful of ingredients such as whole brown lentils (whole masoor dal) and an aromatic blend of spices. The result is a simple, creamy, and satisfying meal.
While there are many variations of this masoor dal recipe, such as restaurant-style or dhaba-style, this version here is a simple homemade recipe with minimal ingredients yet great taste!
If you are bored with the regular dal, then you have to give this akkha masoor dal recipe a try!
This dal recipe will surely become a favorite at your home in no time with its finger-licking flavor!
Why You Will Love It
- A satisfying and wholesome recipe
- Rich and hearty flavors
- Ease of preparation and cooking
- Cooked with minimal ingredients
- Perfect for batch cooking
- Suitable for a vegetarian and vegan diet
- Incredibly versatile and pairs well
Akkha Masoor Benefits
This lentil curry is not only a treat to your taste buds but it is also packed with protein, fiber, and other essential nutrients.
Masoor dal has a lot of health benefits. It might help in lowering cholesterol, keeping the blood pressure normal, and is also great for your heart health.
With its low glycemic index, it makes a beneficial choice for people with diabetes. It is also a great source of vitamins and protein.
This brown lentil recipe will be a great addition to your diet, making a wholesome and satisfying meal!
If you have any health concerns, it is advisable to consult your healthcare professionals before making any big changes to your diet.
How to Make Akkha Masoor Dal
Step 1 – Cleaning and Soaking
To begin, rinse the whole masoor dal (whole brown lentils) at least twice. Once, the lentils are clean, soak the masoor dal in enough water for 30 minutes. Brown lentils take longer to cook, so it is best to soak them before cooking.
Step 2 – Cook the Brown Lentils
Transfer the soaked whole brown lentils to a pressure cooker or instant pot. Add water, turmeric powder, and oil.
If cooking in a pressure cooker, cook for 3-4 whistles or until soft.
If cooking in an instant pot, cook on high pressure for 8-10 minutes.
Step 3 – Temper the Akkha Masoor Dal
In a separate pan or pot, heat oil on a low flame. Add cinnamon, star anise, bay leaf, and dry red chili. Sauté for a few seconds. Don’t let the spices burn.
Next, add the ginger and garlic paste. Sauté for 2-3 minutes or until the raw smell disappears.
Step 4 – Add Flavor
Now, add the onion purée to the pot. Sauté for 2 minutes. Cook until the raw smell of onion is gone.
Then, add water to the pot and cook for another two minutes.
Now, add the aromatic powdered spices – turmeric powder, red chili powder, cumin powder, coriander powder, and garam masala. Mix everything well and cook for two minutes.
Step 5 – Add the Cooked Dal
Add the cooked masoor dal (brown lentils) to the pot. Stir and combine everything well.
Step 6 – Season the Dal
Add the salt and sugar to the dal. Mix everything well. Cook for 5 minutes.
Next, add the slit green chili and chopped coriander leaves. Switch off the heat. Serve it hot!
Tips & Tricks
- To cook masoor dal in a pan
If you don’t have a pressure cooker or instant pot, you can definitely cook it in a pan.
Wash and soak the lentils as per the recipe card.
Cooking in a pan takes longer, so to reduce the cooking time you can soak the lentils for as long as you can. Soak it for 3-4 hours or overnight.
Heat the pan and add the ingredients for tempering, then add the soaked dal and water. Cook the lentils on low heat till it softens.
Once cooked, add the seasoning according to the recipe card and simmer for 5-7 minutes. Garnish and serve hot!
- To make sure the dal is cooked properly, you can soak the lentils for a longer period. Soak them for 2-3 hours or overnight. This will reduce the cooking time and result in a smooth, creamy curry once cooked.
- To adjust the spice level, you can skip adding slit green chilies to the dal or adjust the quantity of red chili powder.
Serving Suggestions
- To serve, you can pair this creamy brown lentil curry with steamed rice or any other rice variety such as pulao, or seasoned fried rice.
- It also pairs well with Indian breads such as roti, chapati, naan, or even bread. It will make up for a satisfying meal.
- Serve alongside other side dishes such as cooling yogurt raita or a refreshing salad or mango pickle.
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Akkha Masoor Dal Recipe
Equipment
- 1 pressure cooker
- 1 pan
Ingredients
To cook dal
- 1 cup whole masoor dal (brown lentils)
- 2 1/2 cup water
- 1/4 tsp turmeric powder
- 1 tsp oil
- 1/4 tsp asafoetida (hing powder) optional
Tempering
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 no bay leaf
- 1 no star anise
- 1 inch cinnamon stick
- 1 no dry red chilli optional
- 2 tbsp ginger-garlic paste
- 1 cup onion puree
- 1/4 tsp turmeric powder
- 1/4 tsp garam masala
- 1 tsp cumin-coriander powder
- 1 1/2 tsp red chili powder
- 1/4 cup water
- 1/4 tsp sugar
- salt as needed
- 1 no slit green chili
- 1/4 cup coriander leaves chopped
Instructions
Cooking the Masoor Dal
- Wash the masoor dal properly and soak it for atleast half hour. If you have time then soak it for 3-4 hrs or overnight.1 cup whole masoor dal
- Combine soaked masoor dal with water, turmeric powder, asafoetida powder, and oil.2 1/2 cup water, 1/4 tsp turmeric powder, 1 tsp oil, 1/4 tsp asafoetida (hing powder)
- If cooking in a pressure cooker, cook for 3-4 whistles or until they become soft.
- If cooking in an instant pot, cook for 8 minutes on 'high pressure'.
- Let the pressure release normally before tempering the dal.
Tempering the Dal
- Heat oil in a pan or pot on low flame.2 tbsp oil
- Add the cinnamon stick, star anise, bay leaf, and dry red chili to the oil. Sauté for few seconds.1 no bay leaf, 1 no star anise, 1 inch cinnamon stick, 1 no dry red chilli
- Next, add the cumin seeds and let them splutter.1 tsp cumin seeds
- Add the ginger-garlic paste and sauté for 2-3 minutes.2 tbsp ginger-garlic paste
- Add the onion purée to the pan. Cook till the raw smell of onion disappears. Add water and mix well. Cook for another 2 minutes.1 cup onion puree, 1/4 cup water
- Once the onion is cooked, add the turmeric powder, red chili powder, cumin-coriander powder, and garam masala. Mix everything well and let it cook till oil separates.1/4 tsp turmeric powder, 1 tsp cumin-coriander powder, 1 1/2 tsp red chili powder, 1/4 tsp garam masala
- Now, add the cooked masoor dal, salt, and sugar. Let it cook for 5-7 minutes.salt, 1/4 tsp sugar
- Add slit green chilies and coriander leaves.1 no slit green chili, 1/4 cup coriander leaves
- Serve it hot with steamed rice or roti.
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