Red lentils tarka from Madhur Jaffrey's Quick & Easy Indian Cooking by Madhur Jaffrey

  • asafoetida powder
  • red lentils
  • turmeric
  • cumin seeds
  • red chiles

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

  • bernalgirl on August 04, 2021

    Our family’s favorite simple salad, I add hing to the tadka but otherwise make as written

  • Skamper on November 19, 2020

    Made a half batch and did the lentils in the instant pot for 8 minutes low pressure, natural release. Felt this was a little on the bland side.

  • jaelsne on March 03, 2020

    Made this a second time, as written, but used ghee instead of oil. Delicious!

  • jaelsne on March 02, 2018

    I usually love Madhur Jaffrey's recipes. I followed this one to the letter. It turned out bland and watery. (I used the minimum chiles (3). It has promise, but as Sharonsez said--you have to reduce the water. Next time I'll do that and increase the chiles.

  • Sharonsez on January 20, 2013

    Used split red lentils and the water called for was too much for them. Turned out soupy. The flavor was great, though! Next time I'll try less water.

  • bernalgirl on January 31, 2012

    A very easy, simple dal. Needs 1 t salt at start of cooking. I also add a few coins of ginger to the lentils at the beginning, and fish them out before serving.

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