Masoor Dal



½ cup Supreme Red Lentils (masoor dal)
3 cups water
Salt to taste
¼ cup oil
½ onion, finely chopped
1 tomato, deseeded and finely chopped
½ tsp Supreme Cumin Seeds
1 tsp Supreme Ginger Garlic Paste
2 Supreme Dried Red Chillies
¼ tsp Supreme Chilli Powder
½ tsp Supreme Turmeric Powder
⅓ tsp Supreme Coriander Powder
¼ tsp Supreme Coarse Black Pepper
Pinch of hing (asafoetida)
Juice of half a lemon
Handful of fresh coriander, finely chopped


Rinse the lentils and add to a pot with 3 cups of water and salt. Bring to a boil over medium heat and cover. Cook until soft and mushy. Once the lentils are cooked, whisk well and set aside. Heat oil in a frying pan over medium heat and add cumin seeds and fry until golden. Add ginger garlic paste and stirring constantly, cook for 30 seconds. Add dried red chillies, chilli powder, turmeric powder, hing (asafoetida), coriander powder and coarse black pepper. Stir well, then add chopped onions and tomatoes and cook until the oil separates. Pour this into the cooked red lentils and adjust the quantity of the water as required. Add salt and lemon juice and simmer on medium heat until you reach desired consistency. Garnish with chopped coriander leaves and serve with steamed basmati rice or warm chapattis

© Copyright 2024. All rights reserved.