Red lentils with ginger from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka (page 194) by Madhur Jaffrey

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Notes about this recipe

  • Stephenn31 on August 22, 2024

    Really flavourful for very little work. I cooked in the Instant Pot (after the tomatoes were added/cooked) for 14 min with quick release, with a bit less than the full amount of water in the recipe, and it was perfect.

  • Avocet on July 24, 2019

    p. 194. Excellent, and very easy. I more than doubled the onions, and somewhat increased the spices, since we generally find the recipes in this book of Madhur's under spiced. we served it with rice.

  • chawkins on May 09, 2013

    Very good. This is the first time I cooked lentils in a non-soup recipe. Very easy, takes a little more cooking time than rice but not by much. No more Madras lentils from Costco for me.

  • jaelsne on May 01, 2013

    My dream recipe. Easy and very authentic. This will surely be a regular dish at our house!

  • kater on January 31, 2012

    Love this recipe. It's very flavorful, healthy, inexpensive (if you own turmeric, cumin, cayenne, and coriander) and relatively quick. If you use a mini-prep machine for the onion and garlic there's about 5 minutes of prep time. You can make a double batch in about the same amount of time and freeze it.

  • RandyP on August 01, 2011

    4 Star - first time cooking lentils, nice flavor, hint of spice, but not over powering.

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