Masoor Dal

Red lentils, masoor in India, are actually pink in colour and turn yellow when cooked. Many kinds of split peas and beans are used to make dal, which can be served with lots of liquid to give a soupy consistency or have the liquid reduced to deliver a drier finish. In this version two flavouring stages are used. Fresh ginger, garlic and a bay leaf are boiled with the lentils, while the spices and onions are cooked separately and added to the dal only prior to serving.