Lemony Dal Or Red Lentil

Lemony dal or red lentil. A very easy to make and delicious dal with lemon. A perfect dish for winter. You can also serve this piping hot dal as soup with toasted bread and your dinner is sorted.

Here are some more different types of dal and lentil soup recipes from this blog. Sharing the links below.

1. Masoor dal chochchori

2. Panch phoran dal

3. Dal rasam

4. Dal makhani

5. Goan dal curry

6. Dal kanda or dry chana dal fry

7. Beetroot dal

8. Whole masoor dal

9. Dal palak

10. Sprouts sundal

11. Egg dal tadka

12. Mediterranean green lentil soup

13. Red lentil soup

14. Lebanese lentil lemon soup

15. Green moong carrot spinach soup

And you may also like to try Andhra style tomato dal from the blog of my blogger friend Priya Iyer.

Now here is the recipe of an absolutely delicious dal with different taste and flavour. This protein rich dal can be served hot as soup. Try and enjoy as a side or soup, choice is your. You can make this dal thick or thin both. Keep the consistency according to your taste. You need some very simple and easily available ingredients to make this mouthwatering lemony dal or soup.

I have used one spring onion/onion green or scallion. Fried the lower part of the scallion with onion garlic and used green part for garnishing. But you can use more scallion if you want. You can also use more garlic if you like garlicky flavour. I have used one slit green chilli for flavour and to get slightly spicy taste. You can skip it if you want. Add black pepper powder according to your spice tolerance. You can also use cilantro or fresh coriander leaves in the dal if you like. You can use vegetable stock or chicken stock instead of water.

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Masoor dal or red lentil – 1/2 cup

Onion – 2 medium

Garlic – 3-4 cloves, minced or grated

Cumin powder – 1/2 teaspoon

Coriander powder – 1/2 teaspoon

Turmeric powder – 1/4 teaspoon

Lemon juice – 2 tablespoon

Salt – 2 teaspoon or to taste

Black pepper – 1 teaspoon or to taste

Slit green chilli – 1, optional

Olive oil – 2 tablespoon

Water – 4 cup

Scallion or spring onion – 1

Freshly ground black pepper to sprinkle

Lemon slices and onion green or scallion to garnish


1. Rinse the masoor dal or red lentil well. Drain the water and keep aside.

2. Chop the lower part of the scallion or onion green. Peel and chop the onions. Also chop the remaining green part of scallion and keep aside. We will use it for garnishing.

3..Heat oil in a pan or wok or pan. You can also use pressure cooker to make the dal in less time. Add chopped onion and garlic. Also add the lower part of the scallion. Fry till onion becomes brown.

4. Add dal or red lentil, salt, black pepper powder,cumin powder and coriander powder. Saute for 2 minutes.

5. Add water and when it starts to rolling boil reduce the heat. Cover and cook on simmer for 25-30 minutes or till lentil becomes soft. Don’t forget to check in-between. Check and stir in regular interval. Add more water if required. Add more or less water to get your desired consistency. If you want your dal thin add more water and for thick dal use less water.

6. When dal or lentil becomes soft add lemon juice. Increase the flame and boil for a minute. Taste and adjust salt, black pepper and lemon juice if require. Remove from heat.

7. Garnish with lemon slices, freshly ground black pepper and chopped scallion or onion green. Serve hot.


1. You can use any oil instead of olive oil.

2. Vegetable or chicken stock can be used instead of water.

3. You can use cilantro or fresh coriander leaves in the dal if you like.

4. Add black pepper powder and green chilli according to your spice tolerance.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Masoor dal Chochchori Or Chorchori

Masoor dal chochchori or chorchori. A flavorful and delicious thick dal to serve with roti, paratha or steamed rice. Easy to cook but taste is scrumptious. This red lentil or Masoor dal chochchori is an age old recipe from Bengali cuisine.

After bhaja muger dal and narkol die chholar dal this Masoor dal chochchori is my most favourite dal. Serve it as a side dish or enjoy bowlful hot dal on its own. Earlier shared one more masoor dal recipe from Bengali cuisine. To get the recipe click here.

This recipe is my contribution for 306 #Foodiemonday bloghop theme is dal or lentil. This time it was my turn to suggest. Let’s see what my fellow bloggers share. Waiting for some wonderful dal or lentil recipes.

This dal recipe is very easy but taste is absolutely mouthwatering. I have used fried garlic cloves to garnish because my daughter loves fried garlic cloves in dal but you can skip this step if you don’t like. Also Kashmiri red chilli powder is not used in authentic recipe but I used to add some colour. You can use mustard oil to make this dal and omit ghee. Or make the dal with any oil and add a teaspoon of ghee before removing from heat. Choice is your.


Masoor dal or red lentil – 1 cup

Green cardamom – 2-3

Cinnamon – 1/2 inch piece

Cloves – 3

Bay leaf – 1

Onion – 1, chopped

Garlic – 3-4

Ginger – 1/2 inch piece

Ghee or clarified butter – 2 tablespoon

Salt to taste Sugar – 1/2 teaspoon, optional

Garlic cloves – 6 to garnish, optional

Cumin powder – 1/2 teaspoon

Coriander powder – 1/2 teaspoon

Kashmiri red chilli powder – 1 teaspoon, optional

Water – 3 cup

Cilantro or coriander leaves – 2-3 tablespoon, chopped

Green chilli – 3-4 or to taste


1. Wash the dal well and soak in water for 5-10 minutes. Drain the water completely and keep aside.

2. Crush the cardamom, cinnamon and cloves in a mortar pestle.

3. Grind onion, garlic, ginger and one green chilli into a smooth paste.

4. In a small bowl mix turmeric powder, cumin powder, coriander powder, Kashmiri red chilli powder and 1 tablespoon water. Mix well. You can use hot variety red chilli powder if you want your dal more spicy.

5. In a pan or wok heat ghee or clarified butter. You can use half ghee half oil if you want. See notes for more options.

6. Fry the garlic cloves till golden brown and take out of the ghee or clarified butter. This step is optional. You can skip if you want.

7. Add crushed cardamom, cinnamon, cloves and bay leaf. Add onion, garlic, ginger, chilli paste and saute till oil leaves the sides and raw smell of onion garlic goes away.

8. Add water mixed all the spices. Fry again till everything dried up and oil leaves the sides.

9. Now add drained dal or red lentil. Saute for 2 minute. Add water, salt, chopped cilantro or coriander leaves, 2-3 green chilli and sugar if using. Mix well.

10. Cover and cook for 10 minutes or until dal becomes soft and thick on medium flame. Check in-between and stir. Dal should be thick. Taste and adjust salt if required.

11. Garnish with cilantro or coriander leaves and fried garlic cloves if using. Serve with steamed rice or Indian flatbread or any bread.


1. Mustard oil can be used instead of ghee or clarified butter.

2. Add green chilli according to your taste. Use more green chilli or red chilli powder if you want your dal spicy.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Chapor Or Lentil Patties In Mustard Sauce


Chapor or lentil patties in mustard sauce. Chapor ghonto is an authentic recipe of Bengal. Made of Matar dal or split dried pea lentil patties with mishmash of vegetables. Heard about chapor ghonto from a friend. Never tried before. Google it. So many recipes with veggies like potatoes pumpkin eggplants parwal or pointed gourd etc.


But first time made exactly as my friend told. It was with mustard paste. I used mustard powder. Needn’t much spices yet delicious. Used only ginger, green chilli, mustard powder and panch phoran. It was yummy. Didn’t get Matar dal or split dried pea lentil in local grocery. So used Chana dal or Bengal gram.



Dal or lentils are a good source of potassium, calcium, zinc, niacin and vitamin K, but are particularly rich in dietary fiber, lean protein, folate and iron. And still low in calories and contain virtually no fat.


Our this week’s #Foodiemonday #bloghop theme is #DalDelights. Any recipe with dal or lentil.



So made this chapor again. But made with little changes. And very happy with the result.This time I have added tomato, garlic and kashmiri red chili powder. And the taste was amazing.



 Chana dal/Bengal gram or Matar dal/split dried pea lentil – 1 cup

Ginger – 1 inch piece

Green chilli – 1 – 2

Salt to taste

Cumin powder – 1/2 teaspoon

Little oil for shallow frying

For the gravy

 Mustard powder – 2 teaspoon

Green chilli – 1 – 2

Garlic – 3 cloves

Tomato – 1 chopped

Turmeric powder – 1/2 teaspoon

Kashmiri red chilli powder – 1 and 1/2 teaspoon

Salt to taste

Panch phoran – 1/2 teaspoon

Coriander leaves – 1 teaspoon chopped

Mustard oil – 2 tablespoon


 Wash and soak the lentils or dal overnight. Grind them with ginger and green chilli. Add very little water if require. Don’t make it runny. Batter should be thick. Add salt and cumin powder. Beat well.Make patties with this batter and shallow fry in a nonstick pan with very little oil. Keep aside.




Soak the mustard powder in cold water. I have used Weikfield mustard powder. Blend the powder in cold water thoroughly till it becomes a thick cream. Allow to stand for 10 minutes to develop full flavour.


Grind the garlic, tomato and green chilli. Heat mustard oil in a pan. Add panch phoran. Panch phoran consists of fenugreek seeds or methi, Nigella seed or kalaunji, cumin seed or jeera, mustard seed or sarso and fennel seed or sounf.


Let the panch phoran splatter.Now add garlic tomato and green chilli paste. Saute till the oil leaves side. Add soaked mustard powder, salt, turmeric powder,chopped coriander leaves and kashmiri red chilli powder. Saute and add water. Add water as requir for gravy. Let it boil and add the lentil patties. Cook on simmer for 10 – 12 minutes or until the patties becomes soft.


Stir and mix well. Check and adjust the seasoning and switch off the flame. Chapor in mustard sauce is ready. Garnish with slit green chilli or chopped coriander leaves. Serve hot with steamed rice.