Ingredients
- 1/2 pound split skinless lentils, (masoor dhal)
- 2 1/2 cups water, approx
- 1 teaspoon salt
- 1/2 teaspoon red chile powder
- 1/4 teaspoon ground turmeric
- 4 cloves garlic, peeled
- 2 cloves garlic, peeled and thinly sliced sliced
- 1 cup chopped fresh tomatoes
- 2 tablespoons ghee or 4 tablespoon corn oil
- 1 sliced fresh green chile, (optional)
- 2 tablespoons fresh coriander, chopped
- 1 tablespoon garam masala
Make it step by step
- Wash the lentils in 2 or 3 changes of water and soak in warm water for 30 minutes. Drain and discard the water.
- Put the lentils into a karahi or saucepan and add just enough water to cover the lentils. Add the salt, chile powder, turmeric, whole garlic cloves, and tomatoes. Bring to the boil, then simmer, covered, for 10 minutes or until lentils are cooked but until whole.
- In a small frying pan, heat the ghee or oil and add the garlic slices. Once they start to sizzle and turn slightly brown, remove from the heat. Pour onto the lentils in thekarahi, but do not stir.
- Garnish with fresh chile slices, if desired, and coriander and garam masala.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Helen Pitlick, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.