For 4 Person(s)


  • 2 tbsp Vegetable Oil
  • 1 cup Chopped Onion
  • 1 in Chopped Ginger
  • 6 cloves Peeled garlic
  • 1 cup Chopped tomatoes
  • 1 L Water
  • 1/2 tsp Turmeric powder
  • 2 tsp Madras curry powder
  • 2 cups Red lentils (Masoor Dal) - Husked Egyptian Lentils
  • 1 medium Green bell pepper
  • 1/4 cup Mint leaves
  • 1/2 cup Cilantro
  • Salt to taste
  • Lemon wedges (for garnish)


Soak the lentils in water and keep aside.

Heat oil in a pot; add the chopped onions and sauté till golden brown.

Put in the chopped garlic and chopped ginger and sauté for 2 minutes over medium heat.

Add the chopped tomatoes; cook for 5 minutes until soft with the turmeric powder and the curry powder.

Add the water and let it boil. Once the water boils add the lentils.

Also put the mint, cilantro and green peppers. Let the soup simmer until the lentils are cooked.

Blend the lentils and pass through a sieve.

Season with salt and serve hot with a lemon wedge.

Recipe notes

Makes: 4