Basic red lentils (Masoor dal) from Vibrant India: Fresh Vegetarian Recipes from Bangalore to Brooklyn (page 123) by Chitra Agrawal

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Notes about this recipe

  • tinycheesecake on April 03, 2026

    One of the saddest things I've ever eaten. This recipe will make the lentils cooked, as in, not raw, but they absolutely need more seasoning or further cooking (like with a tarka) to be "done."

  • Ganga108 on August 04, 2025

    I don't use red lentils/masoor dal as often as toor dal, and, for me, sambar must always have the taste of toor dal (she mentions using masoor dal in place of toor dal). But it is always good to have some red lentils on hand to add to any soupy dish. NOTE THAT THIS recipe and the previous one are ones to precook and use as part of other recipes, not as stand-alone dishes (see header notes on the previous recipe, Basic toor dal.

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