Spicy Red Lentils (Masoor Dal) with Kale Chips

30 minutes


Spicy Red Lentils (Masoor Dal) with Kale Chips Recipe
Club Noor

by Saba Wahid

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For Spicy red lentils:

2 cups washed red lentils

4-6 cups of water

1 tsp  chili powder

1 tsp  turmeric powder

2 tsp  cumin powder

2 med  green chilies

1-2 small tomatoes chopped

2 tsp  fine sea salt

1 tbsp  cumin seeds

3 chili pods

5-6 curry leaves

2 tbsp  Noor Oil

For Kale Chips:

16 oz kale chips

½ tsp  fine sea salt

¼ tsp  crushed red chilies

2 tbsp Noor Oil



Lentils are a great way to incorporate some extra protein and dietary fiber into your diet. They are easy to prepare, healthy, and full of flavor for an extra dimension of goodness to any meal.

Steps Involved:

For Spicy red lentils:

Preheat oven to 275°F or 135°C

Add cold water and lentils to a sauce pan, add the dry spices (turmeric, chili, and cumin powder) and bring to a boil at a medium high temperature.

Add fresh tomatoes and green chilies, cover and simmer on a medium low temp. After 20 minutes, the water should have been absorbed and tomatoes will be stewed and softened.

Add the salt, then remove from the heat and allow the lentils to sit.

Lastly prepare the baghar (flash fry), heat Noor Oil in a sauté pan at a high temperature then add the cumin seeds, chili pods, and curry leaves. Toss for a few minutes until the cumin seeds begin to brown, but be careful not to burn it as it will cook quickly.

Immediately add the bhagar to the lentils and stir.

For Kale Chips:

While the lentils cook, prepare kale chips. Place raw kale in a large mixing bowl, add Noor Oil, sea salt and crushed red chilies and massage the kale to coat evenly.

Spread the kale evenly on 2 baking sheets and place in the oven. Once cooked through and crispy, remove from the oven and set aside.


Serve spicy red lentil with the kale chips.

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