Am sure every family has one such dish that has some very fond memories attached to it! J  My earliest childhood memories revolve around our dad telling us humorous snippets (almost repeatedly every time mom would cook this dish J ) about the escapades few of my family members had with masoor J  …  So, yes, ‘MASOOR NI DAAR’ is THAT special dish for my family ! J

This dish also holds a very special place in my heart.  This was one of the first dishes’ that I cooked independently as a keen teen with a zest for learning to cook !  It is by far my favorite lentil !

And luckily for me, my kiddo shares my love for this lentil (although hubby doesn’t L )

So, our lunch today is a simple meal of PARSI STYLE BLACK LENTIL GRAVY, rotis (Indian Flat Bread), creamy yogurt and salad !…

Ahhhhh… utter culinary bliss ! J J J

Lentils are rich in proteins and they meet a major part of the protein demands of the body. If you are a vegetarian and are concerned about your protein intake, you can ideally incorporate lentils in your regular diet as they offer the third highest level of proteins, after soybeans and cottage cheese.


1 cup black lentils (whole masoor dal)

1 medium onion (finely chopped)

2 medium tomatoes (finely chopped)

1 green chili (finely chopped)

½ cup soya mini chunks (optional)

1 tsp ginger-garlic paste

Ground spices:

1 tsp roasted cumin seeds

1 tsp turmeric powder

½ tsp red chili powder

1 tsp Dhansak masala (can substitute with garam masala powder)

2.5 to 3 cups water

2 tbsp ghee (clarified butter)

Handful of coriander for garnish

Salt as per taste


  • Soak the lentils and the soya mini chunks for at least two hours before cooking since this helps in reducing the cooking time.
  • In a deep pan, heat the ghee.  Once the ghee is heated, add the cumin seeds and once they splutter, add the onions and green chilies and sauté till the onions turn brownish in colour.
  • Add the ginger-garlic paste, turmeric powder, chili powder and dhansak masala and mix well.
  • Next, add the tomatoes and sauté well till the tomatoes are cooked and the oil separates from the sides.
  • Now, add the lentils, soya mini chunks, salt and water to the pan. Bring to a boil and let it simmer for 20 minutes or until the lentil is completely cooked.
  • My Kiddo’s Lunch

Garnish with chopped coriander and serve hot!

I served it with rotis, creamy yogurt, salad and a lime wedge !



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