Skip to main content

Red Split Lentils With Cumin Seeds-Masoor Dal

Here I have Red Split Lentils with Cumin Seeds recipe. The split peas are salmon colored; but, will turn yellow when cooked. So, don’t be surprised when you view the pictures. Anyway, serve the lentils with any rice dish, meat, or as a dip with some Naan bread. Just fantastic. Try making your own Naan at home, the recipe is over here.

Recipe adapted from Mahdur Jaffrey's Indian Cooking

Red Split Lentils With Cumin Seeds-Masoor Dal


200 g (7 oz) Red Split Lentils, picked over, washed and drained
1 liter (1 ¾ pints) Water
2 Thin Slices Unpeeled Ginger
½ tsp Ground Turmeric
1 tsp Sea Salt, or to taste
3 Tbsp Ghee or Vegetable Oil
Pinch of Ground Asafetida (Optional)
1 tsp Cumin Seeds
1 tsp Ground Coriander
¼ tsp Cayenne Pepper
2 Tbsp Finely Chopped, Fresh Coriander


Combine the lentils and water in a heavy pan. Bring to a simmer. Remove any scum that collects at the top.

Add the ginger and turmeric. Stir to mix. Cover, leaving the lid slightly ajar, turn the heat to low and simmer gently for 1 ½ hours or until the lentils is tender. Stir every 5 minutes during the last 30 minutes to prevent sticking.

Add the sea salt and stir to mix. Remove the ginger slices.

Put the ghee in a small frying pan and set over medium heat. When hot, put in the asafetida. A second later, put in the cumin seeds. Let the seeds sizzle for a few seconds. Then put in the coriander and cayenne. Stir once and then quickly pour the ghee mixture into the pan with the lentils. Stir to mix.

Sprinkle the fresh coriander over the top when you serve.

Serves 4-6


  1. I love this blog. I could sit here all day and go through recipes! Unbelievable. sigh


  2. Oooh, I haven't made lentils in forever and this just reminded me how much I miss them! Great photos!

  3. This looks absolutely delicious. If I were, say, to quintuple the recipe... d'you think the proportions would need to be changed at all? (I may just try this tomorrow and see what happens! =) I love your blog. I spend far more classtime then I ought, drooling over your recipes.

  4. shelle, i quintupled & omitted the tumeric. turned out great!


Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.


I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W