Red lentils with cumin

Name: Red lentils with cumin
Yield: Serves 4
Cuisine: India
Ingredients: 115 g/4 oz/½ cup yellow split lentils (moong or mung dhal); 25 g/1 oz/2 tbsp ghee or unsalted butter; Wholemeal Flat Bread or Plain Boiled Rice; 2.5 ml/½ tsp ground turmeric; 5 ml/1 tsp salt, or to taste; 115 g/4 oz/½ cup red split lentils; 1 small onion, finely chopped; 30 ml/2 tbsp coriander (cilantro) leaves, finely chopped; 2.5 ml/½ tsp cumin seeds; 2.5 ml/½ tsp mustard seeds; 30 ml/2 tbsp sunflower oil; 2 bay leaves; 2 dried red chillies, whole

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

In a country where the vast majority of the population is vegetarian, lentils regularly form part of a meal. Called dhal, dal or daail, they are cooked with their own distinctive combination of spices to produce an utterly satisfying dish.

Ingredients

115 g/4 oz/½ cup red split lentils
115

Asia
India
Northeast India
Main course
Vegetarian
Gluten-free

Method

Wash both types of lentils thoroughly in a sieve (strainer) under cold water, then drain. Put them in a pan with the turmeric and add 1 litre/1 ¾ pints/