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Masoor Dhal
Masoor Dhal Nazma Lakhani

Masoor Dhal

by a UK based family originating in Bangladesh
31 May 2009
Serves 3

This recipe had been sourced from families of Bangladeshi origin living in the UK and participating in the Asian Food Survey. The recipe originally had more salt. This version has less salt, yet is still full of flavour. Recipes collected in this survey do not have detailed methods of cooking but the cooking guide will help you to prepare the dish. Adjust unsalted seasonings and spices to suit your taste.

Healthy Hints

Dhals are a great way to get fibre and protein. All lentils are naturally low in fat, so choose them often. Try to avoid salty accompaniments to this meal.


  • 150 g masoor dhal, pre-soaked

  • 1 tsp salt

  • 2 green chilli, chopped

  • ½ tsp turmeric

  • 2 tsp lemon juice

  • 1 tsp coriander powder

  • 2 tbsp corn oil

  • 1 small onion, chopped

  • 3 tsp fresh garlic, crushed

Cooking Guide

1. Drain and boil the dhal in 500ml unsalted water for 15-20 minutes and mash lightly.

2. Add salt, chillies, turmeric, lemon juice, coriander powder and stir well.

3. Heat the oil and fry onions until golden brown. Add the garlic and stir for a further 1 minute. Stir this "tarka" into the dhal mixture.

4. Allow the dhal to simmer a few minutes to allow the tarka to blend with the dhal.

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Food Facts

  • Fat
  • Sat Fats
  • Sugars
  • Salt
  • Calories288kcal
  • Protein12.6g
  • Fat10.1g
  • Saturated fat1.3g
  • Carbohydrate32.1g
  • Sugars (Total)2.4g
  • Fibre2.7g
  • Salt equivalents1.7g