Red split lentils with cumin seed (Masoor dal) from Madhur Jaffrey's Indian Cookery (page 122) by Madhur Jaffrey

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

Accompaniments: Kashmiri meatballs (Kashmiri koftas); Spicy baked chicken (Masaledar murghi)

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

  • anya_sf on December 06, 2025

    I was looking for an easy way to prepare red lentils, which I chose since they cook relatively quickly. This recipe calls for simmering 1.5 hrs; I ignored that and just cooked them (slightly higher heat) for 30 min, by which time I thought the texture was good (only cooked 1/4 recipe, which may have helped). Easy and tasty.

  • JLDuck on February 27, 2021

    A good basic dal.

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