Red Lentils with Ginger

Name: Red Lentils with Ginger
Yield: serves 4¿5
Ingredients: 3 cloves garlic, crushed in a garlic press; 1 teaspoon finely grated peeled fresh ginger; 1 tablespoon ground coriander; 1 teaspoon ground cumin; 1/4 teaspoon cayenne pepper; 1/4 teaspoon ground turmeric; 3 tablespoons olive or canola oil; 4 tablespoons chopped onions; 1 cup (5 ounces) finely chopped tomatoes; 1 cup red lentils (skinless masoor dal), washed and drained; 3/4–1 teaspoon salt; 3 tablespoons chopped cilantro; 1 tablespoon unsalted butter (optional)

December 9, 2011

Red lentils, sold in Indian shops as skinless masoor dal and in some places as Egyptian red lentils, usually come in various shades of salmon pink. They originated in the Middle East but came into India quite early and are eaten throughout North India. This particular dish may be served with most Indian meals. It also happens to be particularly scrumptious over a pasta such as penne or fusilli.

Recipe notes

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