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Very tasty! Here is what used for step 4: 2 c. uncooked lentils, 15 oz. coconut milk, 8 oz. tomato sauce, 2-3 c. water, 2 Tbsp. curry powder, 1/2 tsp. turmeric, 2 tsp. ground ginger, 1/4 tsp. ground cloves, 2 tsp. cumin, 1/2 tsp. cayenne, 1 1/2 tsp. salt, and 3 Tbsp. brown sugar.
Excellent and very easy to make
Awesome! Very easy and tasty.
Excellent and super easy to make. Served over "plain" basmati rice and the combination is wonderful.
Very good! I used coconut water instead of milk to cut down the fat, so I had to let mine simmer longer to get the right consistency. I used about 4 Tbsp curry powder, 3 Tbsp fresh ginger, and about 2tsp of all other spices (no added salt). Thanks for sharing!
absolutely delicious. I have made a lot of dal and this is one of the best. very flavourable. don't forget to add the tomatoe sauce, it makes the dish.
Great combination of flavors. Yummy
Amazing and made entirely with ingredients I had on hand. Makes enough to feed approximately 47 people (or freeze some). I used coconut oil to sauté the onions and it gave the whole thing a really buttery texture.
This was fantastic. I seasoned my red lentils with turmeric, curry, onion powder, and cumin while boiling them. I drained them and added the tomato sauce and lite coconut milk. I omitted the cilantro and ground cloves. I added 1 Tbsp curry powder, 1/2 tsp turmeric, 2 tsp. ground ginger, 2 tsp cumin, 1/2 tsp cayenne, approx 2 tsp stevia. I served it over plain quinoa and my husband and 10 year old son LOVED it! Even better than I hoped for!
Very good! Received many thumbs up from this one. I added a bit of sugar and didn't have tomato sauce, so I just used a can of tomato paste and an equivalent amount of water. Some reviewers mentioned this dish was a bit bland, I would suggest a bit more salt to make the flavors pop.