‘Akkha Masoor’ also known as whole red lentil and commonly used to prepare Daal in Indian households. Red lentils can be found in grocery stores in two forms either whole lentil with skin on or split lentil. In this blog post, I am going to share recipe of dal using whole red lentil.
This is my most favourite dal and mostly on our weekly menu. I find this recipe super easy and tastes delicious. I like to prepare this daal using my favourite coconut-onions paste though one can skip this paste and simply use regular onion-tomato (either chopped or puree). I love to eat little spicy masoor daal along with plain steamed rice and fried potatoes on side. But this versatile daal goes well with chapati/ paratha or even with bread etc.
Let’s check how I make this family favourite Masoor daal.
1/2 cup whole red lentils/masoor
1 small onion
1/2 cup desiccated coconut
1/2 sliced onion for paste
2 tbsp oil
1 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp kashmiri red chilli powder
1 tsp red chilli powder (adjust as per taste)
1&1/2 tsp coriander powder
1 tsp garam masala
1 tbsp ginger-garlic paste
1 tsp salt or as per taste
Water for cooking
Handful of fresh coriander leaves for garnishing
(This proportion is enough for 2-3 persons.)
First start with soaking masoor in water at room temperature for at least 4-5 hours. Masoor doesn’t requires overnight soaking, so 4-5 hours should be enough.
Next start making coconut-onion paste : in a hot pan add 1 tbsp of oil and first add sliced onions. Stir until translucent and then add desiccated coconut. I have used white onions but even red onions works best for this recipe. Cool down to room temperature and then blitz to fine thick paste.
Once masoor are soaked for sufficient time, remove the excess water. You’ll notice masoor are softer than earlier and can be cooked easily.
On a hot pan add 1 tbsp of oil and cumin seeds into it. Next add finely chopped onions and sauté it on medium heat until translucent. Next add ginger-garlic paste along with dry spices (except garam masala). Mix thoroughly and once spices are slightly cooked, add prepared coconut-onion paste into it.
Sauté everything together (incase it is too dry then add little hot water) and let it cook for couple of minutes. Coconut-onion paste gives thickness and creamy texture to the daal. If you do not wish too thick daal then simply use half of the prepared paste.
Next add soaked dal along with water for cooking. Add garam masala into it. Cover the pan and cook on medium flame until masoor dal is soft (not mushy 😉). Oil will starts separating out from sides. Add finely chopped coriander leaves and cook until required consistency.
Akkha Masoor daal is ready to serve. As I said earlier, it tastes amazing with any accompaniments. My personal choice to enjoy it with hot steamed rice along with some fried side dish or pickle.
If you followed my previous recipe then you must know how much I love my coconut paste. And I use it for almost every gravy or curry recipe. But you can skip this paste instead just add chopped onions or use puree of fried onions. Even potatoes and tomatoes goes well in this recipe. So, one can use some of them in this masoor daal recipe.
I hope you enjoyed this recipe and inspired enough to try it home ☺️. Do let me know if you have any questions or suggestions, Happy Cooking !!