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.
200g/7ozred split lentils (masoor dal), picked over, washed and drained
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