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 | Ruchkar Mejwani | Mugdha BorseLeaarn how to make Kolhapuri Akkha Masoor - कोल्हापुरी अख्खा मसूर with our chef Mugdha Borseआज मुग्धा ताई घेऊन आल्या आहेत Kolhapuri Akkha Masoor - कोल्हापुरी अख्खा मसूर रेसिपीKolhapuri Akkha Masoor - कोल्हापुरी अख्खा मसूर Ingredients:200 gms Brown Lentils (soaked)2 cups Water½ tsp Turmeric Powder⅛ tsp Asafoetida1 Bay Leaf4-5 drops Oil2 tbsp Coriander Seeds4-5 Dried Red Chillies1 tsp Cumin Seeds4-5 Cloves5-6 Black Peppercorns1 Bay Leaf1 Star Anise1 Stone Flower Petal1 Black Cardamom1 Mace Blade1 inch Cinnamon Stick½ tbsp Poppy Seeds½ tbsp White Sesame Seeds3-4 tbsp Oil1 tbsp Coriander Leaves (chopped)3 Onions (finely chopped)½ tsp Salt1 tbsp Ginger, Garlic & Coriander Stalks Paste2 Tomatoes (finely chopped)1 tsp Turmeric Powder1½ tbsp Kashmiri Red Chilli Powder1 tbsp Garam MasalaWater (as required)Salt (as per taste)Coriander Leaves (chopped)#RuchkarMejwani #कोल्हापुरीअख्खामसूर #KolhapuriAkkhaMasoor #DalTadkaRecipeHost: Mugdha BorseCopyrights: REPLSubscribe & Stay Tuned: http://bit.ly/SubscribeToRuchkarMejwaniFor Facebook Updates: https://www.facebook.com/RuchkarMejwaniTwitter: https://www.twitter.com/RuchkarMejwaniIn cuisines of the Indian subcontinent, where lentils are a staple, split lentils (often with their hulls removed) known as daal are often cooked into a thick curry/gravy that is usually eaten with rice or rotis. Masoor daal (unshelled lentils with a brown seed coat and an orange-red cotyledon) Kolhapur cuisine is especially noted for its mutton dishes, Kolhapuri Misal, and Kolhapuri Bhel.The city also lends its name to certain types of food and ingredients, such as Kolhapuri Lavangi (chili peppers), Kolhapuri jaggery (cane juice concentrate), and Kolhapuri masala (spice mixture).Dal (also spelled daal; pronunciation: [d̪aːl]) is a term originating in the Indian subcontinent for dried, split pulses (that is, lentils, peas, and beans) that do not require soaking before cooking. India is the largest producer of pulses in the world.The term is also used for various soups prepared from these pulses. These pulses are among the most important staple foods in South Asian countries, and form an important part of the cuisines of the Indian subcontinent.