Gourd curry
Dhal (lentil soup dish)

Pointer 1: Any of the lentils at your regular grocery store is good for dhal.
Pointer 2: Masoor^, Toor^ or a mix of the two are excellent for dhals. An Indian grocery store carries them or you'll find these lentils in your local super market as well.


  • 1 cup uncooked lentil
  • 1 tsp. turmeric powder^
  • 2 tsps. canola or olive oil
  • 4 cloves of garlic
  • 1 small onion
  • 1 dice tomato
  • 2 green chillies^
  • or 1 tsp. red chillie powder
  • 2 tsps. garam masala^
  • 1 Tbsp. fresh coriander leaves (optional)
  • Salt to taste

Rinse the uncooked lentil a couple times. In a saucepan, add 2 cups of water and the lentil. Sprinkle the turmeric. Let it cook completely. Watch the pot to make sure the water does not boil over. Cook at medium high to keep it from overflowing. When it is half-cooked add salt. For a cup, I would recommend 1 to 11/2 tsp salt. You may always add later. Set the cooked dhal aside.

Now take a skillet. Add the oil. Once warm add the garlic, onions and green chillies. Saute for about 5 minutes. Add the tomatoes and the garam masala. Sauté for another 2 minutes. Mix well and transfer the mix to the dhal. Let it all cook together for another 5 minutes. The consistency should be that of a soup.

Garam Masala:
For the purpose here, make garam masala with 1/2 tsp. coriander powder, 1/4 tsp. cinnamon powder, 1/4 tsp. cumin powder. If you'd like a kick, add 1/4 tsp. clove powder.

You may serve it with any Indian bread, or with a cup of rice or just have it as is.

Read Health Benefits

^ Please contact me for any of these ingredients or utensils.

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