#कोल्हापुरीअख्खामसूर #KolhapuriAkkhaMasoor #daltadkarecipe
Kolhapuri Akkha Masoor Recipe | Masoor Dal Recipe In Marathi | Kolhapuri Style Akkha Masoor Recipe | Akkha Masoor Kolhapuri | Aakha Masoor | Famous Kolhapuri Recipe | कोल्हापुरी अख्खा मसूर | Spicy Akkha Masoor Recipe | Dal Recipe In Marathi | Kolhapuri Masoor Dal Recipe | Best Dal Recipe | Famous Food | Indian Dal Recipe | Dal Tadka | Maharashtrian Recipe | Quick & Easy | Marathi Recipe | झणझणीत कोल्हापुरी अख्खा मसूर
Kolhapuri Akkha Masoor - कोल्हापुरी अख्खा मसूर Ingredients:
-To Cook The Lentils:
200 gms Brown Lentils (soaked 8-9 hours or overnight)
300 ml Water
½ tsp Turmeric Powder
⅛ tsp Hing (Asafoetida)
1 Bay Leaf
4-5 drops Oil
1/2 tsp Salt
-To Make Kolhapuri Masala:
2 tbsp Coriander Seeds
4-5 Dried Red Chillies
1 tsp Cumin Seeds
4-5 Cloves
10 Black Peppercorns
2 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
-To Make Kolhapuri Masoor Dal:
3-4 tbsp Oil
3 tbsp Coriander Leaves (chopped)
3 medium-sized Onions (finely chopped)
½ tsp Salt (as per taste)
1 tbsp Ginger, Garlic & Coriander Stalks Paste
2 medium-sized Tomatoes (finely chopped)
1 tsp Turmeric Powder
1 tbsp Kashmiri Red Chilli Powder
1/2 tsp Garam Masala
150-200 ml Water (as required)
1/4 tsp honey
2 tbsp Coriander Leaves (chopped)
Preparation:
-To cook the dal, add all the above-listed ingredients to the pressure cooker & cook at 2 whistles on high and medium heat until the dal is cooked.
- To make kolhapuri masala, dry roast the above spices in a pan on medium-low heat for 2-3 minutes and coarse grind. Add 100 ml of water to blend the spices into a smooth paste. Set aside for later.
- Chop onions and tomatoes into small fine pieces.
- Make coriander stalk paste by adding a handful of coriander stalks in the blender with 4-5 tbsp of water. Blend until smooth.
- Similarly, you can also blend ginger-garlic and coriander stalks together until smooth & set aside for later.
How To Cook:
- Add oil to a pan, add 3 tbsp of chopped coriander leaves, and stir fry for a minute on medium heat.
- Add chopped onions to the pan, and fry until onions are soft & light brown. Next, add ginger-garlic paste along with 1 tsp of coriander stalks paste. Fry for 2-3 minutes on medium heat.
- Add chopped tomatoes and 1/4 tsp of honey. Mix & fry until tomatoes are soft & mushy. Sprinkle turmeric powder, Kashmiri red chili powder, and garam masala powder. Fry until the masala is cooked on medium heat, splash some water if required.
- Add the Kolhapuri masala paste as prepared into the pan. Saute until oil separates 7-8 minutes. Add 200 ml of water. Cover & cook for 8 mins. until oil separates.
- Add the cooked dal (lentils), mix and cook for 5 mins. on medium heat. Add 150 ml water and cover & cook 8 mins. until oil separates.
- Garnish with 2 tbsp of coriander leaves, mix & stir. Turn off the heat.
- Serve hot with roti or paratha.
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