Margarita's International Recipes


Khadi Masoor Ki Dal

Hyderabadi Style Red Lentils

Hyderabadi  Style Red Lentils

This red lentil dish is commonly cooked as a breakfast dish in Hyderabad - though it's perfectly good as a lunch or dinner dish as well. There are a few variations of this recipe, some using curry leaves and some using a diced tomato - but I didn't have either, so I omitted them. Next time I'll try it with the tomato as well. All versions of this recipe called for adding one to three whole green chilis, split in the middle. My daughter, for whom I made this dish, does not like spicy food so I omitted the chilis altogether. You can add them at any point before the simmer.

My daughter was quite happy with this dish. She would like me to make it again. But she would have loved to have some Ethiopian injera to go with it. Next time, I'll make some.

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Hyderabadi Style Red Lentils


  • 2 Tbsp cooking oil
  • 1 small onion, chopped
  • 1 1/2 Tbsp ginger garlic paste
  • 1/2 tsp cumin
  • 1/2 tsp turmeric
  • 1 1/2 cups red lentils
  • 3 cups water
  • red pepper flakes to taste
  • 1 1/2 tsp salt
  • 1/2 cup cilantro leaves, chopped


Heat oil over medium heat. Add onion and saute until lightly brown. Add the ginger-garlic paste, cumin and turmeric and stir. Add the lentils, water and red pepper flake. Bring to a boil, then cover, turn down the temperature, and simmer until the lentils are soft and most of the water has been absorbed. Add salt and cook, uncovered, a few more minutes. Sprinkle cilantro on top and serve.

Adapted from a recipe at Hyderabadwala

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