06 December 2012,22:29 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Add the tomatoes into the curry and cook for about 10-12 minutes or until the lentils turns creamy.
  • Heat the oil in a non-stick frying pan. Fry the onion for about 5 minutes or until golden.
  • Add the cumin and garlic, and cook for further 1 more minute over a low heat.
  • Pour some of the lentils into this pan, mix well and pour into the curry. Stir in the garam masala and coriander and serve hot. 


  • 100 grams tomatoes, grated
  • 1 tablespoon Cooking oil
  • 3 tablespoon onion, chopped
  • 1 teaspoon cumin seeds
  • ½ teaspoon garlic, chopped
  • ½ teaspoon garam masala
  • A handful of chopped fresh coriander (leaves and stalks)

Curry - Cooked together

  • 50 grams each of split Black gram dhal, split and skinned mung dhal, picked over and washed thoroughly
  • 50 grams masoor dhal, thoor dhal and channa dhal, picked over and washed thoroughly
  • 750 ml water
  • 1 teaspoon fresh ginger, chopped
  • 2 teaspoon garlic, chopped
  • ½ teaspoon turmeric powder
  • 1-2 green chillies, left whole
  • Salt, to taste

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