Name: Masoor Dhal
Yield: Serves 4
Cuisine: India
Ingredients: ½ a red onion, peeled and chopped; ½ teaspoon crushed garlic; Chapattis or flatbreads, to serve; 1 teaspoon salt; 200g/7oz split red lentils; 4 teaspoons dried onion (available from Middle Eastern and Indian stores, though you could increase the amount of fresh onion); ¼ teaspoon ground turmeric; 2.5cm/1 inch piece of fresh ginger, peeled; Juice of ½ a lemon; A handful of fresh coriander, chopped; ½ teaspoon cayenne pepper; 4 teaspoons vegetable oil; 1 teaspoon cumin seeds

Preparation info

Serves
4

Difficulty
Easy

Appears in

Around the World in 80 Dishes

By David Loftus

Published 2012

About

At Burhampoor, under the midday sun, our heroes purchase a hasty lunch (and some rather fine Indian slippers) from the platform before heading back to the train and on towards the Sutpour Mountains. Dhal served with rice, vegetables and a simple salad, eaten using rough rips of chapatti bread to scoop it into your mouth: filling, soothing, wholesome fodder. My great-great-relative Colonel Woodthorpe inspired this recipe, which I found in a family scrapbook. Woodthorpe wandered the undiscove