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Indian Masoor Dal


  • 2 tablespoons olive oil
  • 1 cup Masoor Dal (red split lentils)
  • 2 medium onions (or 75g), diced
  • 4 cups water
  • 4-5 garlic cloves, crushed
  • ½ – 1 dry red chilli (depending on how hot you want the dish) – leave chilli whole
  • ¼ tablespoon whole cumin seeds
  • Free coriander leaves for garnish


  1. Rinse lentils in cold water and drain. Add water and lentils to a pot and boil uncovered for about 5 minutes. Then cover, turn the heat down and cook for another 12-15 minutes or until lentils are soft. It will look like gravy.
  2. Rinse the lentils. Then add oil to a seperate pan, add garlic, red chilli, onion, and cumin seeds. Saute for 15 seconds.
  3. Add lentils and salt to the spice mix in the pan and saute for another 5 minutes. If you would like more sauce/gravy then add some more water (optional).
  4. Add coriander leaves for garnish and serve hot with bread or Indian chapathi or Ruti.


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