We loved this dahl and my guests appreciated this as well.
It's easy to combine and prepare. I followed the recipe as described, but I had to add more water while cooking as the lentils adsorbed a lot of them.
Thanks a lot for posting this recipe.
My husband loved this recipe - it was way too hot for me though! I also found that I needed to add more liquid as it cooked. Will be making it again with half the seasoning mixture :D For ZWT8.
Well, it was easy to make but the flavour! It was almost inedible. We make a lot Dhal but have never had one taste like this.
So good! So easy!
Easy and awesome! The only thing I changed was the amount of chili, because I can't eat so much chili. We loved it, and I know I'll make it again because it's so easy. My red lentils became mushy after 20 minutes, and the liquid was soaked up, so I removed them from the heat and let them sit covered until they were served. Worked like a charm. Thanks for sharing!<br/>Made for For your Consideration Tag Game.
I really enjoyed making this dish. I added extra water because I like my lentils a bit soupy. I also slightly reduced the mustard and cumin seeds and added some fennel seeds. I didn't follow the cooking instructions though. I boiled the lentils with the turmeric. Separately, I heated the oil and added the seeds. When they just started to pop, I added the onions to cook. When they were almost done, I added the spices and warmed them until they became very fragrant. When the lentils were mostly done, I added the onion/spice mixture and cooked maybe 5 minutes more. I learned to cook lentils that way from a blog called "Hooked on Heat". I find the flavors of the seeds and spices really blend well and taste awesome when treated that way. Thanks for sharing this yummy lentil recipe!
I really liked this recipe as a side for a roasted pork with mango curry sauce dish -- I used red split lentils (known as Masoor Dal). And, after sauteing the onion, garlic and spices in a cast iron skillet, I put the lentils, just water (had no broth on hand) and the onion-spice mixture into a rice cooker on the rice setting just for fun, to see what would happen. I ended up added another 1/2 to 2/3rds cup of water, and had to open the cooker to stir the lentils a couple of times while it was cooking, but it turned out really well. Next time, I may add some fresh grated ginger and more freshly ground black pepper, but overall, a very nice accompaniment to pork, in particular.
Great lentil dish. I did have to add a bit more water near the end of the cooking time, but otherwise made as written. Great with garlic naan, coconut curry fish and sauteed spinach. Made for Best of 2012 game.
Made this tonight to take for lunch tomorrow. The only modification that I made was to use vegetable stock instead of water veggie cube. I added salt to the finished dish since my stock was unsalted. I also opted for Madras curry powder versus my hot curry powder since the recipe did not specify and I decided to play it safe. I found that I had the perfect amount of liquid and my final dish did not come out dry as was a problem in other reviews (though my red lentils looked like they may have been a little smaller than the ones photographed?). This was extremely easy to make and I thought the many bites I sampled had great flavor. I am looking forward to my lunch tomorrow after the flavors meld even more. Thanks! Made for Sun and Spice 2013
Wow, this recipe really packs in the flavor for such a simple dish. I used Indian chili powder and it was very spicy, but we enjoyed the heat. Unfortunately, it came out a little too dry, but next time I will add more water or broth.