I made half a recipe and used yellow mustard seeds. Will try black next time.
Wonderful! I used brown lentils as that was all I had. I added the tumeric and and 1tsp ground ginger (I did not have fresh) to the simmering lentils. This is definately going in my special recipe section.
very good and easy too. i added some celery and peas into it. and added a bullion cube to my lentils and found that was enough salt for the whole dish, no more needed. very versitile and fun.. and delicious.
I loved this dahl recipe so its definitely one I'll be using again. Thanks!
Look forward to making this one, TRUE! As looks HEAPS yummy and delicious too! Perhaps prior reviewer didn't wash lentils? Don't know! But definately in the New year, I will have a go.... cheers!
I don't know what happened to this dish, but it had the strangest dry, gritty taste. I have a feeling it has something to do with my cooking method. I did like the flavors, so I will definetly try it again. Thnaks
I myself found it an easy recipe. But I didn't have the blender needed, so I just pressed the Dahl enough to mash it a bit, and left alot of them as they were. Also I didn't have black mustard seeds, but had yellow indian mustard seeds. I used Kashmiri chilli as well as regular ground chilli powder, ( real chilli peppers ground) not the American type. Ala in all this was a great dish, I made it with vegatable curry, and had to try my hand at my first Rotis, well yummmmm....thank you for this recipe.
This was good. I think I might have preferred different spices, but I don't have suggestions. I thought I wouldn't puree it, but then I did -- other times I've made dal, I used red lentils or mung beans, which disentegrate, but the channa dal didn't.
Yum! I made it to go with Tandori Chicken, one of the best meals I've made in ages!
This was quite good, we were just a little unclear on the directions. We weren't sure if we should have drained the lentils before blending them and then added the water back in? As it was we had lentil soup after we blended them and we then had to boil them down for a few minutes to get a thicker texture. The seasoning was very nice, lots of flavour but not too spicy. However next time I think I would prefer the texture of lentils just beaten with a spoon, rather than blended very finely. Went well with naan breads and a great dish for vegetarian curry lovers in particular.