Masur Dal, Red Lentils with Cumin

In a heavy saucepan, bring water to a boil. Add the lentils to the boiling water and skim off any foam that forms on the surface. Add the ginger and turmeric and stir to combine. With the temperature reduced and the lid slightly off, gently simmer the whole thing for 1 1/2 hours until the lentils are cooked. Towards the end of the cooking time, stir every five minutes to prevent the lentils from sticking.

Then add salt, fold in and remove the ginger slices.

In a small, cast-iron skillet, heat the oil over medium heat. Add the cumin seeds to the hot oil, sauté for a few seconds, add the ground coriander and cayenne pepper. Stir once, add the entire contents of the frying pan to the lentil pot form and mix well.

Sprinkle the fresh cilantro over the lentils and bring to the table.

Tip: If you don’t like cilantro, you can omit it.

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