Masoor Dal from Yatra: A culinary journey across India by Rohit Ghai

Name: Masoor Dal from Yatra: A culinary journey across India by Rohit Ghai
Ingredients: 200 g/7 oz/generous 1 cup masoor dal/split red lentils, rinsed, soaked and drained; 1 tsp Kashmiri chilli powder; 2 tbsp Ginger-Garlic Paste; 75 g/2½ oz tomatoes, chopped; 1 tsp salt, or to taste; 1 tbsp chopped fresh coriander/cilantro; juice of ½ lime; ½ tsp ground turmeric; 3 tbsp mustard oil; 650 ml/22 fl oz/2¾ cups water; 1 tsp Panch Phoran (store-bought); ½ tsp brown mustard seeds; 2 green chillies, chopped; 125 g/4 oz onions, chopped

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Bengali masoor dal is a simple but delicious lentil dish that will complement any Indian meal. During the summer season, Bengalis like to eat lentils almost eve

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Ingredients

200 g/7 oz/generous 1 cup masoor dal/split red lentils, rinsed, soaked and drained
1 tsp Kashmiri chilli powder
2 tbsp Ginger-Garlic Paste
75 g/2½ oz tomatoes, chopped
1 tsp salt, or to taste
1 tbsp chopped fresh coriander/cilantro
juice of ½ lime
½ tsp ground turmeric
3 tbsp mustard oil
650 ml/22 fl oz/2¾ cups water
1 tsp Panch Phoran (store-bought)
½ tsp brown mustard seeds
2 green chillies, chopped
125 g/4 oz onions, chopped