Masoor Dal with Cumin Seed Tarka

Easy red lentil side dish or main dish

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8oz/225g red lentils

1 pint water

1/2 teaspoon ground turmeric

1 teaspoon salt



1 dessert spoon butter

2 teaspoons whole cumin seeds

1 teaspoon GGG (ginger, garlic and green chilli mix)

2 tomatoes, diced

1/2 teaspoon ground coriander

1/4 teaspoon chilli powder

1/4 teaspoon ground black pepper



2 teaspoons garam masala

2 dessert spoons chopped coriander leaves


Place the lentils, salt, turmeric and water in a pan and bring to a gentle simmer-cook for about 15 minutes until lentils have softened. Stir to ensure that mixture is not sticking and add more water if needed.

Meanwhile, in a pan, heat the butter until hot and cook the cumin seeds for a minute until you can smell their flavour. Add the GGG and cook gently until softened. Add tomatoes and stir fry for a minute. Add the spices and cook briefly until you can smell them.

Pour the mix in to the dal and stir through.

Garnish with the garam masala and coriander

My Tips:

Having frozen portions of GGG (crushed ginger, garlic and green chilli) in the freezer makes this even quicker. I serve with roasted carrots with cumin to give different textures.

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© 2024 - Penny Melville-Brown
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