Masoor Dal

I have a very old, well-loved 1981 copy of Madhur Jeffry’s World of the East Vegetarian Cooking. The pages are yellow and a whole chunk of the book has come unbound. Yet, it’s such a standby for me that I’d never think of replacing it. This week I wanted to make masoor dal and turned to Madhur Jeffry. Her very simple recipe for massor dal on page 96 did not disappoint. The recipe only contains 8 ingredients but the result was so interesting and full of flavor I would never have known.

The original version is meant to be made on the stove, but I adapted it to go in my slow cooker. Instead of adding the ginger an tumeric immediately after the lentils started boiling, I let the lentil cook in my slow cooker for an hour before adding them. In total the lentils were in my slow cooker for about 4 hours. Instead of turning off the heat before adding the fried cumin seeds and dried red pepper in asefetida, I left the slow cooker on for another 10 minutes after adding them. I’ll be making this again.

1 cup massor dal

1 quarter-sized slice of fresh ginger

1 tsp salt

2 tbsp vegetable oil

pinch of asafetida

1 tsp cumin seeds

2 whole, hot dried peppers

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