Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Masoor dal - (pink lentils)

  2. 1 lb 454g / 16oz Onion - thinly sliced (medium)

  3. 2 Garlic - thinly sliced

  4. 1/4 cup 59ml Ghee or oil

  5. 2 teaspoons 10ml Ground coriander

  6. 2 teaspoons 10ml Ground cumin

  7. 2 teaspoons 10ml Ground turmeric

  8. 1 tablespoon 15ml Ground chile

  9. 4 Cardamom pods

  10. 4 Cloves

  11. 1 Cinnamon

  12. 1 1/2 teaspoons 7 1/2ml Salt

  13. 4 oz 113g Desiccated coconut

  14. 2 Tomatoes

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 chile, mixing well. Cook for two minutes, then add the cardamoms, cloves, and cinnamon. 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 blender and add to the pan. Chop the tomatoes into quarters and add to the dal just before serving.


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