Whole red lentils with cumin & shallots (Sabut masoor) from Curry Easy Vegetarian by Madhur Jaffrey

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Notes about this recipe

  • London_Mummy on April 02, 2026

    A real classic, which my friend asked me to demonstrate.

  • helene_ti6d40 on February 18, 2026

    Delicious. I didn't have whole red lentils so used a mix of whole urad dal and split urad dal for "creaminess". Cooked the lentils in my Instant Pot for 30 mins. Will definitely make again

  • anniecc on August 04, 2022

    This is my family’s favourite dal, although I normally cook it with split red lentils for speed and because I find the colour more attractive. If made with whole masoor dal it comes out deep brown for me, nothing like the colour in the photo. It’s not too spicy and the shallots add an amazing savoury flavour.

  • etcjm on March 08, 2021

    Very simple to knock this up as a side - or even a lunch (which is what leftovers will be tomorrow). Not spicy, so adjust up if it's heat you are after. Took longer than an hour to cook the lentils down, so account for this. I will do this one again when feeding more people. Was lovely with peshwari naan.

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