Red lentils (Masoor dal) from Asma's Indian Kitchen: Home-Cooked Food Brought to You by Darjeeling Express (page 39) by Asma Khan

  • curry leaves
  • garlic
  • onions
  • turmeric
  • cumin seeds
  • ghee
  • dried red chillies
  • masoor dal

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Foodycat on March 03, 2020

    I made a half quantity and it was loads for two. I like it a bit thicker than is authentic, so I cooked it down to more of a porridge - probably another 5 minutes on the heat. It tastes much more complex than it is.

  • Lepa on July 13, 2019

    This was simple but good. My kids liked it with naan. Please note that the recipe says to add ten cups but it should say five cups. I learned this the hard way because the dal was way too soupy/watery when it should have been done. I reread the recipe and noticed that it said 1.2 litres/2 pints/10 cups of water. I should have known better and double checked, as these kinds of conversion typos are common and I usually stick to the British/weight measurement. In the end, I scooped out about five cups of water and cooked the dal for a while longer to cook off the excess water and trust it turned out about how it should have.

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