07 December 2012,01:49 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Cook the lentils with ginger, chillies, turmeric, water and salt in a large saucepan for about 10-15 minutes. Stirring occasionally.
  • Add the tomatoes, cover and cook for a further 20 minutes or until the lentils are tender. Stir occasionally and add more water if needed.
  • Heat the oil in a small non-stick frying pan and fry the cumin seeds for about half a minute or until fragrant.
  • Add a couple spoonfuls of the lentils, mix well and then stir the whole mixture back into the lentils. Adjust the seasoning.
  • Stir in the garam masala and coriander leaves.
  • serve hot with naan or paratha.


  • 2 tomatoes, grated
  • 750 ml cold water
  • 150 grams split mung dhal, picked over and washed
  • 1 inch piece of fresh ginger, peeled and cut into fine shreds
  • 1-2 green chillies, left whole
  • ½ teaspoon turmeric powder
  • 2 teaspoon IDHAYAM sesame oil
  • ½ teaspoon cumin seeds
  • ½ teaspoon garam masala
  • Salt, to taste
  • 2 tablespoon of fresh coriander, chopped

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