5 Reviews

Very good flavor! After letting this dal cool I found the flavors to really be rich and complex. I was initially worried, after trying the dish during cooking, that there were too many spices in the recipe. But the end product was very good. However, I don't know how the author could make such a big mistake by omitting one of the steps in the recipe in which the remaining ingredients need to be tempered and added to the dal. A huge mistake. If I didn't have an Indian friend help me when making this I would have had no idea what to do. That's why I only rated 4 stars. Also, I used Lauki gourd instead of bell pepper. I also found that the cooking time required was longer than listed. Of course, Chana Dal is not as soft as most other dals after cooking.

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Doubting Thomas February 08, 2010

Bought a lauki, couldn't find the recipe that I had wanted to use it in, so I found this one. It was really good. I soaked the dal in water for 2 hours, then just to clarify the directions on "time"-- it took 30 minutes for the dal to soften then another 10 for the cubes of lauki to soften. I added 2 teaspoons sweet curry (and a little hot curry) powder because I didn't have curry leaves. And I added about 50% more of the spices. But it's a great base recipe to build on, adding ingredients according to preference and omitting what isn't on hand.

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VictoriaL August 08, 2006

This was very good.I left out the bell pepper,bay leaf,cloves,garlic paste,ginger paste,corriander leaf,parsley and cinnamon stick,The meal still came out delicious and added jaggery.Fantastic

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Nurturing February 15, 2006

Delicious! I didn't change a thing. It was a nice change from the regular way i cook channa.

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In_A_Frenzy May 24, 2005

This was a yummy dal and we thoroughly enjoyed every spoon of it. At the outset, I'd like to mention that we always use lauki/doodhi to make this and this dal is a regular in our house on every Thursday. Here are a few points about this dal that I'd like to mention: I used 2 1/2 cups of channa dal to make this. In step 3, I used 2 small chopped onions instead of 1/2 onion. I substituted the red bell pepper with a green one. In step 4, instead of 1 large tomato, I used 2 small ones. I used 2 1/2 cups of water in step 4. An additional ingredient I used in this recipe was 1/2 tsp. of cumin seeds{jeera}. I did not use cloves, curry leaves, parsley and the cinnamon stick. Instead of ginger and garlic pastes, I used 1/2 inch of chopped fresh ginger and 3 cloves of chopped garlic. I used 1 heaped tsp. of salt for this dal. Now, I notice there is a step or two missing in this recipe which was there when I first wrote it down. After step 5, here is what I did. In a separate pan, I heated 2 tbsps. of oil. Once it was hot, I tossed in 3 whole red chillies and 1/4 tsp. mustard seeds. Once the mustard seeds stopped spluttering, I added one small onion to the pan and stir-fried it till the onion browned. Only after that, I added the chopped bell pepper to the pan, stirred it well about the pan and allowed it to saute for a few minutes until softened. After this, I did step 6. We "loved" the flavour of this dal and did not add any lemon juice to it while serving or while cooking it. This dal went very well with hot rotis right off the stove-top. Some of our friends' even had it with white long-grain Basmati rice. Everyone had a good time eating this. Thanks alot for a very nice recipe which will now on be a regular, every alternate Thursday in my house.

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Charishma_Ramchandani December 17, 2004
Chana Dal With Bell Pepper