Red Split Lentils/500g


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Product Details

Recipe for Red Lentil Dall


1 cup split red lentils, washed and soaked for 20-30 minutes, 1/4 tsp fenugreek seeds, 1 small tomato finely chopped, 1 flake garlic, crushed, 1 stalk curry leaves, 1/2 lemon juice extracted, 1 tbsp coriander leaves finely chopped, 2 green chillies, halved, 1 tsp red chilli powder, 1/4 tsp turmeric powder, 1/4 tsp coriander powder, 1/4 tsp garam masala powder, 1/4 tsp cumin powder, 1/2 tsp each cumin and mustard seeds, 2-3 pinches asafoetida powder, salt to taste, 2 tbsp (as needed) ghee or oil.


Put 1 litre water to boil in a deep vessel.  Add washed, drained dal and fenugreek seeds.  Cover and simmer for one hour, or till dal is mushy.  Or pressure cook for 3-4 whistles, till soft.

Heat ghee in a pan, add seeds, asafoetida, allow to splutter.  Add garlic, curry leaves, tomatoes, stir.  Add all dry masala powders, salt, add 2 tbsp water.  Stir and cook a few seconds.

Add cooked dal, stir and bring to a boil.  Cover and simmer for 2-3 minutes.  Take off fire, add lemon juice, stir well, add coriander leaves.

Serve hot with steamed or jeera rice.


Red Split Lentils (Masoor Dall)

Net Weight: 500g

Additional information

Weight 0.515 kg


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