SourceRecipe from Bhagawati Gurung
Prep time1 hour, 30 minutes
Cooking time30 minutes
Total time2 hours


This lentil dish is popularly eaten in India, Nepal, Bhutan, and Tibet. This recipe was taught to us in a City Market "Mosaic of Flavors class" by Bhutanese sisters. Serve with rice.


1 cup
lentils, red
1 tablespoon
vegetable oil
1/2 cup
onion (chopped)
2 cloves
garlic (minced)
1/2 teaspoon
turmeric, ground
2 teaspoons
1 teaspoon
cumin seeds


Soak lentils in 2 cups warm water for 10 minutes. Then pour off water, rinse, and drain. Heat oil in a medium-sized pot. Once oil is hot, add onion, garlic, turmeric, lentils, and salt, and stir for 2 minutes. Add 6 cups water to the pot, cover, and bring to a boil. Reduce heat to low and cook for 30-45 minutes, or until lentils are soft. Taste and adjust seasoning. For added flavor, toast cumin seeds and add to soup before serving. Serves 4-6.

*For increased nutrition, soak lentils overnight, or 8-24 hours: Soak lentils in three times the amount of water, or enough to cover. Rinse and proceed with recipe (skipping the 10-minute soaking time).