Ingredients

• 1 cup mixed lentils (moong, masoor, or toor)
• 3 cups water
• Salt to taste

• 2 tbsp oil or ghee
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 small onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 green chilli, finely chopped

• ¼ tsp turmeric powder
• ½ tsp red chilli powder
• ½ tsp coriander powder
• Fresh coriander leaves, chopped
• Few drops lemon juice (optional)

Instructions

1. Prepare the Lentils: Wash the lentils thoroughly until the water runs clear. This removes excess starch and ensures a clean flavour. Soaking for 15 minutes helps faster cooking.
2. Boil the Lentils: Add lentils, water, turmeric, and salt to a pressure cooker. Cook for 2–3 whistles until soft but not mushy. Set aside.
3. Heat the Oil: Heat oil or ghee in a pan on medium flame. Once hot, add mustard seeds and let them splutter.
4. Add Aromatics: Add cumin seeds, garlic, green chilli, and chopped onions. Sauté until onions turn light golden and aromatic.
5. Add Spices: Lower the flame and add red chilli powder and coriander powder. Stir quickly to avoid burning the spices.
6. Combine Lentils: Add the cooked lentils to the pan. Mix gently and simmer for 5–7 minutes, adjusting consistency with water if needed.
7. Finish & Balance: Taste and adjust salt. Add lemon juice if using, and finish with chopped coriander leaves.
8. Serve: Serve hot breakfast lentils with toast, roti, or plain bread. It also pairs well with poha or upma on the side.

Why You’ll Love This Recipe

• High-protein and filling breakfast option
• Quick and easy for busy mornings
• Uses simple pantry ingredients
• Light yet satisfying
• Perfect for all age groups

Common Mistakes

• Overcooking lentils until mushy
• Using too much oil
• Skipping tempering
• Adding lemon juice too early

Variations

South Indian: Add curry leaves and a pinch of hing.
Protein Boost: Mix in sprouted lentils.
Masala Style: Add garam masala for stronger flavour.

Personal Note

I often make this breakfast lentils recipe on weekdays when I need something comforting but light. It reminds me of quiet Pune mornings with hot chai and simple food that nourishes without effort. This dish proves that breakfast doesn’t need to be complicated to be wholesome.