Five Jewel Creamed Lentils

Recipe by
Total Time:
1 hour
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Technique: Stewed Recipe
Difficulty: Medium

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  • 175 grams - yellow split peas (channa dal)
  • (6 ounces) 90 grams white gram beans (urad dal)
  • (3 ounces) 45 grams yellow mung beans (moong dal)
  • (1 1/2 ounces) 45 grams red lentils (masoor dal)
  • 3 medium tomatoes, sliced in 2cm thick wedges
  • 1/2 tsp - turmeric
  • 6 tbsp - vegetable oil
  • 2 medium onions, peeled, sliced in thin rings
  • 2 tsp - garlic, minced
  • 2 tsp - ginger, grated or crushed
  • 2 tbsp - vegetable oil
  • 1 1/2 tsp - cumin seed
  • 1/2 tsp - cayenne pepper
  • 1 tsp - paprika
  • 4 tbsp - fresh coriander, chopped
  • 2 green chillies, minced
  • 2 tsp - salt

How to Make Five Jewel Creamed Lentils

  • Pick clean and wash all the beans thoroughly in several changes of water.
  • Put them in a deep pot with 1/2 teaspoon turmeric and 1 1/2 litres (1 1/2 quarts) of water.
  • Bring the water to the boil and stir often to prevent the beans from sticking to the bottom of the pan or lumping together.
  • Cook over medium heat, partially covered, for about 30 minutes.
  • Stir in the salt to taste.
  • Keep the lentils on a low simmer while you make the fried seasonings.
  • Heat 4-6 tbsps of the oil in a large frying pan over medium high heat.
  • Add the onions and cook, stirring constantly, until they turn light brown (15-18 minutes).
  • Add the garlic, ginger and chillies and continue cooking for 2 more minutes.
  • Increase the heat to high, add the tomatoes, and fry, turning them carefully and shaking the pan, until they look slightly browned and cooked (about 5 mins).
  • Pour the entire contents of the pan over the dal and gently stir to mix.
  • Continue simmering while you make the spiced butter.
  • Wipe the frying pan clean and place it on medium-high heat.
  • Add the remaining 2 tablespoons of the oil. When it is hot, add the cumin, cayenne and paprika.
  • Immediately pour the entire contents of the pan over the dal, scraping the mixture out with a rubber spatula.
  • Stir a few times, just to streak the dal with the spiced butter.
  • Serve garnished with coriander and more paprika.