The Masoor dahl is a lentil-inspired dish that works well as a side for most Indian meals and is best served with roti or a naan bread.
Rinse and drain the lentils. Place them in saucepan, add stock and bring them to the boil. Skim any froth that rises to the top.
Add the garlic, ginger, coriander, turmeric, and cayenne. Simmer until the lentils are very tender and falling apart, about 45 minutes. Add the lemon juice to taste. Heat the oil in a small saucepan. Add cumin and cook for a few seconds to release the aroma.
Pour into the dahl. Serve with basmati rice and garnish with coriander or parsley.
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