07 December 2012,00:40 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Place the lentils with water in a heavy-based saucepan, add all the spices except the salt and cook over a medium heat, half covered, until most of the water has evaporated.
  • Mash the lentils either with a wooden masher or by mixing them in a food processor .
  • Add salt and more water if the lentils are too thick and mix well. Transfer to a serving bowl and set aside.
  • To make the Baghaar: Heat the oil and butter together in a frying pan, add in the cumin seeds, wait until these turn a shade darker and then add onion and fresh coriander.
  • Fry until the onions turn golden brown. Pour the seasoned oil over the dhaal and serve hot.


  • 50 grams moong dhal , (Pick over and wash the lentils)
  • 50 grams masoor dhaal
  • 50 grams urid dhaal
  • 50 grams chana dhaal
  • 1 teaspoon crushed garlic
  • 1 teaspoon ginger root, diced and crushed
  • 1 teaspoon chilli powder
  • ½ teaspoon garam masala
  • 1 teaspoon turmeric
  • 750 ml water
  • 1½ teaspoons salt


  • 1 tablespoon Cooking oil
  • 50 grams unsalted butter
  • 1 teaspoon white cumin seeds
  • 1 medium onion, peeled and sliced
  • 2 tablespoons fresh coriander


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