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

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/

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

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Ingredients

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