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.

　　

Ingredients

serves 4¿5

　　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)

　　

Step 1

Put the garlic, ginger, coriander, cumin, cayenne, and turmeric into a cup and mix.

　　

Step 2

Pour the oil into a wide, medium pan and set over medium heat. When hot, put in the onions. Stir and fry until they turn golden at the edges. Add the spice mixture from the cup. Stir for a minute. Add the tomatoes. Stir and cook, scraping the bottom, until the tomatoes have softened. Now put in the red lentils, 3 1/2 cups water, and the salt. Bring to a boil. Cover partially, turn heat to low, and cook 45 minutes. Stir well and cook, uncovered, another 5 minutes. Stir in the cilantro and butter just before serving.

　　Excerpted from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka by Madhur Jaffrey. Copyright © 2010 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.Buy the full book from Amazon.