Pyaaz Waale Sabud Masoor

Another recipe from 660 Curries by Raghavan Iyer, this Pyaaz Waale Sabud Masoor or “Brown Lentils with Chunky Onion and Chillies” if you prefer is nice and quick to make and the brown lentils are great as they retain their shape well when cooked. Made as per the 660 Curries recipe but with the quantity of oil and salt reduced and I added some hot naga sauce towards the end as it wasn’t spicy enough for me.

Serves 4


190g whole brown lentils
1 medium red onion cut in half lengthwise, and then cut into 1 inch chunks
1 tablespoon of rapeseed oil
1 teaspoon black or yellow mustard seeds
2 tablespoons of tomato puree
2 tablepoons of finely chopped coriander
1 teaspoon of salt
1/4 teaspoon of turmeric
5 fresh green chillies, 1/4 inch thick slices


1. Rinse the lentils well, put in a bowl half filled with hot water, cover and leave to soak for 8 hours or overnight.
2. Drain the lentils and put in a medium size pan with the onion and 1 litre of water, bring to the boil over a medium-high heat and skim off any foam, reduce to a medium heat and simmer partially covered for 30 minutes or until the lentils are tender.
3. Heat the oil over a medium-high heat, add the mustard seeds, cover and cook until they stop popping, approx 30 seconds.
4. Add the remaining ingredients and lower to a medium heat and simmer uncovered for 2 minutes then add to the lentils and simmer uncovered for 5 minutes.

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