Red Split Lentils with Cumin Seed from Madhur Jaffrey's Indian Cookery by Madhur Jaffrey
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...
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Ingredients
- 1 litre/1¾ pints water
- 2 thin slices of unpeeled fresh ginger
- 200 g/7 oz red split lentils (masoor dal), picked over, washed and drained
- 3 tablespoons ghee, or vegetable oil
- ½ teaspoon ground turmeric
- 1 teaspoon salt, or to taste
- 2 tablespoons finely chopped fresh green coriander
- 1 teaspoon cumin seeds
- pinch of ground asafoetida
- ¼ teaspoon cayenne pepper
- 1 teaspoon ground coriander seeds
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