Masoor Dal with Toasted Spices
Prep time
Cook time
Total time
Cuisine: Indian
Serves: 8
  • 1 cup whole red lentils (masoor), cooked until tender.
  • 1 tbsp canola or other vegetable oil
  • 1 red onion, sliced
  • 1 tsp sugar
  • 4-5 cloves garlic, chopped into large pieces
  • 1 tbsp coriander seeds
  • 1 14-oz can of diced tomatoes or 2 tomatoes, diced
  • 1 tsp cumin seeds
  • 1 tsp chili powder
  • ½ tsp turmeric powder
  • Salt to taste
  • 2 tbsp coriander leaves, chopped
  1. In a skillet, toast the cumin and coriander seeds for 3-4 minutes until fragrant. Remove to the blender.
  2. Then toast the garlic in the skillet until it starts getting brown spots. Also add to blender along with the tomatoes.
  3. Blend until smooth.
  4. Heat oil and add onions and sugar. Cook on a medium flame for about 10 minutes until onions turn brown.
  5. Add the blended mixture of tomatoes and spices, chili powder, turmeric and salt, and cook until the mixture starts drying and turns a few shades darker.
  6. Add the lentils and cook for another 10 minutes.
  7. Garnish with coriander and serve hot.
Recipe by Holy Cow! Vegan Recipes at