To Masoor (Masur) Dal

I served this dish with the Sindhi Chicken Curry and it definitely will be a repeat dish. Everyone liked it, especially my dad – the color wasn’t red/orange because I used green lentils instead of red since that was what we had in the house, but it was still delicious tasting. Next time I will try it with red lentils though.  

The whole meal!


1 cup masur dal (red lentils are usually used but other lentils can be used if you don’t have them on hand – the color just wont be as pretty)

3 ½  cups water

1 small onion thinly sliced

1 inch ginger

2 tbsps olive oil

¼ tsp turmeric

2 cloves garlic

1 small onion

1 tsp cumin seed

½  tsp salt


Wash the dal well and drain. In a small pot, boil the water and add the dal, salt, turmeric, ginger, and garlic. Cover the pot and simmer for 30 minutes. While the dal cooks, heat the oil in a skillet and add the cumin seeds. Fry until golden brown and add onions. Stir until onions start to brown. When the dal is done, pour the contents of the skillet into the dal and heat on low heat, until the dal thickens.




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