Preparation info
  • Serves


    • Difficulty


Appears in
The Food of India: A Journey for Food Lovers

By Priya Wickramasinghe

Published 2005

  • About

A dish that includes lentils of some sort is a must as part of any Indian meal. This recipe is from the South and is flavoured with coconut as well as a tarka of fried onion, cumin seeds, mustard seeds and curry leaves which is mixed in towards the end of cooking.


  • 225 g (8 oz) masoor dal (red lentils)
  • 1 onion, roughly chopped


Put the lentils in a heavy-based saucepan with 500 ml (2 cups) water. Add the roughly chopped onion, tomato, creamed coconut or coconut milk, green chilli, turmeric, ground cumin and coriander, and bring t