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Masoor dal. I feel this rich lentil soup really defines Indian cuisine the way I love it. This richness doesn’t change me from any cream, the lentils are so creamy in itself and combined with rich sweet tomatoes 🍅 is the ultimate comfort food. I hadn’t had this bad ass dish for more that 5 years before I remembered this amazing dish and that first bite took me right back to my childhood days. Food is so wonderful and I’m sure you would love to try this dish and make your own memories. Happy Eating 😊

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Traditional Indian Masoor Lentils



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Welcome to Cooking With Anadi. This platform is all about making cooking exciting and finding new ways to bring classic flavours and recipes at your service. Join me in my personal journey in the world of cooking. Hope you have a great ride!


  1. Soak masoor dal in water for 10-15 minutes.
  2. In the meanwhile grind your ginger, garlic, onion and chillies into a smooth paste. Add extra water as necessary and set aside.
  3. In the same blender, grind your tomatoes to a smooth paste and set aside. Alternatively, you can boil your tomatoes for a few minutes, peel skin and then grind them.
  4. In a pressure cooker heat ghee.
  5. Add your ginger, garlic, onion paste and cook until mixture turns fragrant and light brown.
  6. Add in the masalas and cook for 1-2 more minutes.  You can add some water if mixture is too dry.
  7. Then add the lentils, tomatoes, garam masala and salt. mix well.
  8. Add some water and close the pressure cooker.
  9. After about 2-3 whistles, take off the heat and let the pressure release naturally.
  10. Open the pressure cooker and taste for seasoning. add cilantro for garnish. serve hot with rice/roti.


  • 200 G Masoor dal
  • 2-3 T Ghee
  • 5-6 Green chillies
  • 2 Garlic cloves
  • 1 inch Ginger
  • 100 G Onion (1/2 Large onion)
  • 500 G Roma tomatoes (5-6)
  • 1 t Cumin seeds
  • 1/8 t Hing
  • 1 t Ground coriander
  • 1/2 t Turmeric
  • 1 t Garam masala
  • salt to taste
  • Water as needed