Quick and Easy Masoor Dhal with Spice Drops

  • 10 mins
  • 2
Quick and Easy Masoor Dhal with Spice Drops

Masoor dhal is a favourite around our house. Unlike other dhals, masoor dhal (split red lentils) can be made last minute without much forward planning. As it is a favourite dish, I wanted to secretly test the spice drops out on Caroline. Yes, our life is very exciting.

Guest Recipe by Dan Toombs

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  • 250ml (1 cup) Masoor Dhal – soaked in water for 30 minutes, rinsed and drained
  • 1/2 teaspoon fenugreek seeds – soaked with the masoor dhal
  • 1 tablespoon ghee or vegetable oil
  • 10 fresh curry leaves
  • 1 tablespoon garlic and ginger paste
  • 1 teaspoon cumin ( I used a bit more as I love cumin)
  • 6 drops Holy Lama Garam Masala Extract
  • 6 drops Holy Lama Red Chilli Extract
  • Salt and pepper to taste
  • 3 tablespoon finely chopped fresh coriander


  1. Heat the lentils and fenugreek seeds in about a litre of water. Bring to a boil and then cover and reduce to a simmer.
  2. Allow to simmer for about 30 minutes or until the lentils are soft and mushy. You may need to add a little water if they become dry while cooking.
  3. Meanwhile, heat the ghee in a small saucepan over medium heat.
  4. When melted and hot, throw in the curry leaves and let them fry for about 30 seconds.
  5. Now add the chopped onions and fry until they are soft and translucent.
  6. Add the garlic and ginger paste and the the cumin and stir to combine.
  7. When the masoor dhal is ready, stir in the diced tomatoes.
  8. Pour the onion mixture over the hot dhal and stir it in with the chopped coriander.
  9. Season with salt and pepper to taste.
  10. Now let the magic begin… Add the garam masala and chilli spice drops to taste. I used six drops of each but you can adjust this to your own liking.
  11. Serve immediately.