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Prep Time: 

30 mins

Cooking Time:

1 hrs



A lentil dish that is often eaten with boiled white basmati rice or by dipping naan. This dish a staple and considered a comfort food


1. Wash and soak lentils for 30 min
2. Add 2-3 cups water so lentils fully covered
3. Add all items listed above to the booking water
4. Cool on medium gear and do not let it get too dried out should remain more like a thick soup by end with most of the lentils mashed
5. Add a couple of punches of ground black pepper
6. In a separate frying pan heat vegetable oil (approx 3 tbsp) with a little bit of whole cumin seeds
7. Once in lentils the tomatoes and lentils and onion seem more uniform and not “chunks” bring to a med consistency (add more water and keep boiling if lentils not yet uniform with tomatoes and onion), then pour into serving bowl and pour the oil with cumin seeds separately over on top of the daal (lentils).

It is now ready to serve with white rice.

Often families will serve a vegetable mix or kebab with the daal and rice.


1/3 cup yellow lentils (mung in South Asia)
1/3 cup orange lentils (masoor daal in South Asia)
1 tsp salt
1 tsp red pepper (paprika if desire less spicy)
1 tsp garlic paste
1/4 onion sliced
2 medium size tomatoes
1 green chili chopped
Whole cumin seeds
Vegetable oil
Crushed black pepper

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