Lentils, and on occasion, split peas, are cooked with curry powder and, in some cases, onions.
Moong dal, a lentil variety cultivated in India, is a versatile ingredient used to prepare a range of dishes, such as stews or kedgeree-like recipes. Alternatively, the lentil can be pureed to form a velvety texture that pairs well as a side dish to complement curry dishes.