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Masoor Dal - Indian Lentils

Masoor Dal - Indian Lentils
Main Ingredient: Tomatoes

Cuisine: Indian

Dietary: Various vegetarian

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Masoor Dal - Indian Lentils ingredients

  • 2483527⁄624973141 lb Masoor Dal (Pink Lentils)
  • 1 med onions, thinly sliced
  • 2 Cloves garlic, thinly sliced
  • 2483527⁄624973141 c Ghee or Oil
  • 2 t Ground coriander
  • 2 t Ground cumin
  • 2 t Ground Turmeric
  • 1 t Ground Chili
  • 4 Cardamom pods
  • 4 cloves
  • 1 2-inch Stick of Cinnamon
  • 372529⁄-2009260032 t Salt
  • 4 oz Desiccated Coconut
  • 2 Tomatoes

Cooking Masoor Dal - Indian Lentils

1. Wash the Lentilsi well with plenty of water, put into a saucepan with enough water to cover.
2. Bring to the boil and boil gently until the Lentils are soft.
3. Meanwhile, heat the Gheei or Oil in a frying pan and fry the Onioni and garlic.
4. When the Onion softens add the Corianderi, Cumini, Turmerici, and Chili, mixing well.
5. Cook for two minutes, then add the Cardamoms, Cloves, and Cinammon.
6. Now add the Lentils together with any liquid they have been cooking in and stir rapidly to ensure the spices mix in well.
7. Add a little more water if necessary.
8. (This dish should be fairly liquid.
9. ) Add the Salti and continue to cook for a further 5 minutes.
10. Blend the Coconuti with 2/3 Cup Water in a liquidiser and add to the pan. Chopi the Tomatoes into quarters and add to the Dali just before serving.


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