* 1 lime, juiced and zested (plus more for serving)
* Ground coriander for garnish
​
**Ingredients for Chana Dal Masoor Spice Blend:**
* 2 tablespoons ground coriander
* 2 teaspoons ground turmeric
* 2 teaspoons ground cumin
* 1 teaspoon ground fenugreek
* 1 teaspoon ground cardamom
* 1/2 teaspoon ground chili powder
* 1 teaspoon ground black pepper
* 1 teaspoon ground fennel
​
**How to prepare Chana Dal Masoor:**
**1.** Preheat the oven to 200°C. Place diced peppers and sweet potato on a baking tray. Drizzle with oil and sprinkle with a little salt. Bake for 12-15 minutes, then set aside.
**2.** In a large saucepan, heat some oil over medium heat. Add the diced onions and cook until softened, about 5 minutes.
**3.** Add the minced garlic and cook for an additional minute.
**4.** Add the cumin seeds, curry leaves, and the Chana Dal Masoor spice blend. Cook for another minute.
**5.** Pour in the vegetable stock and bring to a boil.
**6.** Reduce heat to low and stir in the chickpeas and red lentils.
**7.** Simmer for 20-25 minutes or until the lentils are soft and the flavours have combined. If the sauce becomes too thick, add more water.
**8.** Add the diced tomatoes, roasted peppers, and sweet potato. Cook for an additional 5 minutes.
**9.** Stir in the fresh spinach and cook until wilted.
**10.** Stir in the chopped coriander, lime juice, lime zest, and salt.
**11.** Serve hot with rice or bread of your choice. Sprinkle with ground coriander and drizzle with fresh lime juice.
Enjoy!
MieraJ on
Oh I wish someone can cook this for me 🥺
yourgoodfriendgeoff on
Does this eat more like a soup or a side?
noorzu on
This is how I make a simple, quick daal.
– Wash the lentils (moong/masoor/tur/ chana or a mixture of the lentils) and cook it along with chopped tomatoes in a pressure cooker
– Heat a little oil in a vessel
– Add mustard seeds. Let them pop. Add cumin seeds, a pinch of asofoetida, curry leaves, green chillies and turmeric powder
– Add the cooked lentils and tomatoes and cook for a while
– Add water according to the consistency you want. Add salt according to your taste. Bring the daal to a boil.
– Garnish with chopped coriander.
– Serve hot with rice or flatbread (and ghee for added taste). Or simply enjoy it as a soup.
9 Comments
**Ingredients for Chana Dal Masoor:**
* 240g (about 1 cup) chickpeas (cooked or canned)
* 120g (about 1 cup) red or yellow lentils
* 2 large fresh tomatoes, cut into wedges
* 1 large onion, diced
* 4 garlic cloves, minced
* 500ml (about 2 cups) vegetable stock
* 100g (about 1 cup) fresh spinach
* 2 tablespoons Chana Dal Masoor spice blend
* 100g (about 1/2 cup) fresh coriander, chopped
* 2 small bell peppers, diced
* 1 sweet potato, diced
* 1 teaspoon cumin seeds
* 5 fresh curry leaves, sliced
* 1 lime, juiced and zested (plus more for serving)
* Ground coriander for garnish
​
**Ingredients for Chana Dal Masoor Spice Blend:**
* 2 tablespoons ground coriander
* 2 teaspoons ground turmeric
* 2 teaspoons ground cumin
* 1 teaspoon ground fenugreek
* 1 teaspoon ground cardamom
* 1/2 teaspoon ground chili powder
* 1 teaspoon ground black pepper
* 1 teaspoon ground fennel
​
**How to prepare Chana Dal Masoor:**
**1.** Preheat the oven to 200°C. Place diced peppers and sweet potato on a baking tray. Drizzle with oil and sprinkle with a little salt. Bake for 12-15 minutes, then set aside.
**2.** In a large saucepan, heat some oil over medium heat. Add the diced onions and cook until softened, about 5 minutes.
**3.** Add the minced garlic and cook for an additional minute.
**4.** Add the cumin seeds, curry leaves, and the Chana Dal Masoor spice blend. Cook for another minute.
**5.** Pour in the vegetable stock and bring to a boil.
**6.** Reduce heat to low and stir in the chickpeas and red lentils.
**7.** Simmer for 20-25 minutes or until the lentils are soft and the flavours have combined. If the sauce becomes too thick, add more water.
**8.** Add the diced tomatoes, roasted peppers, and sweet potato. Cook for an additional 5 minutes.
**9.** Stir in the fresh spinach and cook until wilted.
**10.** Stir in the chopped coriander, lime juice, lime zest, and salt.
**11.** Serve hot with rice or bread of your choice. Sprinkle with ground coriander and drizzle with fresh lime juice.
Enjoy!
Oh I wish someone can cook this for me 🥺
Does this eat more like a soup or a side?
This is how I make a simple, quick daal.
– Wash the lentils (moong/masoor/tur/ chana or a mixture of the lentils) and cook it along with chopped tomatoes in a pressure cooker
– Heat a little oil in a vessel
– Add mustard seeds. Let them pop. Add cumin seeds, a pinch of asofoetida, curry leaves, green chillies and turmeric powder
– Add the cooked lentils and tomatoes and cook for a while
– Add water according to the consistency you want. Add salt according to your taste. Bring the daal to a boil.
– Garnish with chopped coriander.
– Serve hot with rice or flatbread (and ghee for added taste). Or simply enjoy it as a soup.
That looks like an oil painting
That looks delicious!
Looks great, nice work!
Looks warm and delicious.
I will try this!