Step 1
Rinse the Whole Masoor Dal (1 cup) thoroughly under cold water until the water runs clear.
Step 2
Soak the dal in enough water at room temperature for at least 4 hours or up to 5-6 hours. Note: Soaking is crucial for even cooking and easier digestion.
Step 3
Drain the soaked dal. Place it in a pressure cooker with 3 cups of fresh water (or as needed to cover the dal by about 1-1.5 inches), ½ tsp Turmeric Powder, and ½ tsp Salt.
Step 4
Pressure cook on medium heat for 4 to 5 whistles or for about 10-12 minutes until the lentils are tender but not completely mushy.
Step 5
Let the pressure release naturally before opening the lid. Keep the cooked dal and its stock aside.
Step 6
Heat 2-3 Tbsp of Oil or Ghee in a large pan or pot over medium heat.
Step 7
Add 1 tsp Cumin Seeds. Once they splutter, add the finely chopped Onion. Saute until the onion turns translucent or light golden-brown.
Step 8
Add the Ginger-Garlic Paste and saute for about 30-60 seconds until the raw smell disappears.
Step 9
Add the chopped Tomato or Tomato Puree and saute until it softens and the oil starts to separate from the mixture (this takes about 3-5 minutes).
Step 10
If using, stir in the Coconut-Sesame Paste from Step 3 and sauté for 1-2 minutes.
Step 11
Add the cooked Masoor Dal along with its cooking stock/water to the curry base. Mix well.Add Salt to taste and adjust the consistency by adding more hot water if the dal is too thick. Akkha Masoor is typically a medium-thick curry.
Step 12
Bring the mixture to a boil, then reduce the heat and simmer for 5-7 minutes without a lid, allowing the flavors to meld. You should see a layer of oil (tari) on top.
Step 13
Turn off the heat and garnish generously with freshly chopped Coriander Leaves.
Step 14
Akhha Masoor is ready. Serve hot with Roti, Chapati, Naan, or Jeera Rice.
