06 December 2012,22:55 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Place lentils in a large saucepan with 500ml of the water , then add chilli powder, curry leaves, ginger, garlic and turmeric.
  • Cover and simmer for 20 minutes or until most of the water has evaporated and the lentils are soft enough to be mashed.Remove from the heat and mash.
  • Now add salt, tomatoes, lemon juice, coriander and water, cook over a medium heat for about 5 minutes, stir occasionally. Remove from heat and set aside.
  • To make the Baghaar: Heat the oil and add all the spices. Wait until the spices turn a shade darker. Turn the heat off and let the oil cool a little before pouring it over the lentils.
  • Serve garnished with chopped fresh green chillies.


  • 200 grams masoor dhaal (Pick over and wash the lentils)
  • 800 ml water 
  • 1 teaspoon chilli powder 
  • 5 curry leaves
  • ½ teaspoon crushed garlic 
  • ¼ teaspoon turmeric
  • ½ teaspoon diced and crushed ginger root 
  • 1 teaspoon salt
  • 2 tomatoes, cut into quarters
  • 30 ml lemon juice 
  • 20 grams fresh coriander


  • 30 ml Cooking oil
  • ½ teaspoon white cumin seeds 
  • 6 diced red chillies 
  • 4 cloves garlic
  • 3 fresh green chillies finely chopped, to garnish

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