Red Split Lentils with Cumin Seed

Name: Red Split Lentils with Cumin Seed (Masoor dal)
Yield: Serves 4–6
Cuisine: Egyptian
Ingredients: 1 teaspoon salt, or to taste; 3 tablespoons ghee, or vegetable oil; pinch of ground asafoetida; 200 g/7 oz red split lentils (masoor dal), picked over, washed and drained; 1 litre/1¾ pints water; 2 thin slices of unpeeled fresh ginger; ½ teaspoon ground turmeric; 2 tablespoons finely chopped fresh green coriander; ¼ teaspoon cayenne pepper; 1 teaspoon ground coriander seeds; 1 teaspoon cumin seeds

Masoor dal

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Madhur Jaffrey's Indian Cookery

By Madhur Jaffrey

Published 2023

About

This salmon-coloured split pea turns dull yellow when cooked. It is sold as ‘Egyptian lentils’ in some Middle Eastern stores. It is best served with a rice dish and almost any Indian meat and vegetable you like.

Ingredients

200 g/7 oz red split lentils (masoor dal), picked over, washed and drained
1 litre/

Asia
Africa
India
Egypt
Side dish
Vegan
Gluten-free
Mediterranean

Method

Combine the lentils and measured water in a heavy pot. Bring to a simmer. Remove any scum that collects at the top. Add the ginger and turmeric. Stir to mix. Cover, leaving the lid very slightly ajar, reduce the heat to low and simmer gently for 45–60 minutes or until the lentils are tender. Stir every 5 minutes during the last half hour to prevent sticking. Add the salt