Masoor Dal - Indian Lentils

Ready in 1h

Try this Masoor Dal - Indian Lentils recipe, or contribute your own.


2 ts Ground turmeric
1 ts Ground Chili
4 Cardamom Pods
1 md Onion; thinly sliced
4 oz Desiccated Coconut
1/4 c Ghee; or Oil
4 Cloves
1 1/2 ts Salt
2 Cloves Garlic; thinly sliced
1 2-inch Stick Cinnamon
2 Tomatoes
2 ts Ground cumin
1/2 lb Masoor Dal (Pink Lentils)
2 ts Ground coriander

Original recipe makes 6



Wash the Lentils well with plenty of water, put into a saucepan with enough water to cover. Bring to the boil and boil gently until the Lentils are soft. Meanwhile, heat the Ghee or Oil in a frying pan and fry the Onion and Garlic. When the Onion softens add the Coriander, Cumin, Turmeric, and Chili, mixing well. Cook for two minutes, then add the Cardamoms, Cloves, and Cinammon. Now add the Lentils together with any liquid they have been cooking in and stir rapidly to ensure the spices mix in well. Add a little more water if necessary. (This dish should be fairly liquid.) Add the Salt and continue to cook for a further 5 minutes. Blend the Coconut with 2/3 Cup Water in a liquidiser and add to the pan. Chop the Tomatoes into quarters and add to the Dal just before serving.

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