This is one of my favourites when I'm in mood for simple good food. I've made this before too using 1 small cinnamon stick(about 1 tsp) and 1/2 tsp cumin seeds instead of the ginger and garlic. Also, I've used just 3 cups of water instead of 4 and 1 tsp. oil instead of 1 1/2 tbsp. I like this soup garnished with lots of corriander leaves. This really goes great with hot steamed white rice and some low-fat yogurt!
I found this recipe very bland. I pumped it up with cumin and red pepper flakes. I think it is a good base for whatever flavors you want to add.
Hi Chrissy, thanks for this tasty recipe with its short ingredient list and easy to follow instructions. I made up a batch to take for lunches this week and sprinkled some sauteed mushrooms and green onions on the top. Yummy! And even yummier the next day! Next time might add a bit of chili powder.
This dish was just ok. I had high hopes for it because this is one of my favorite dishes from our favorite Indian restaurant. It seemed very bland. I should've read more of the reviews and followed some of the advice. It definitely needed an additional spice or two.
This was great. My mom is no longer allowed to eat meat, so I made this with rice and some baked tofu on the side...it was really good. I reccomend adding some hot sauce, as it did need an extra "kick"
I made this last nite and agree with Varsha. Filling but could use a little spicing up! I added a bit of garam masala and crushed red pepper flakes. I also wish I had had some sour cream or something to stir in. Thanks for an easy recipe though mine turned out very orange...not like the pics! (I used red lentils from a middle eastern store)
Absolutely delicious. Added garam masala and a bit more hot pepper and ate it with basmati rice and yogurt (see photo). Mmmm! Thanks for an easy winning recipe!
good recipe, but it could use some heat - i added 1/2tsp each of chilli powder and coriander powder, and i also used 2 cinammon sticks and a bay leaf. i also added half a tomato in this. i tempered it with cumin seeds and garnished with cilantro, and it was wonderful to have on a lazy wintry night.
This recipe was the highlight of the Indian Luncheon I prepared for some of my coworkers. It was flavorful and almost creamy and great over Basmati rice. I followed the directions exactly and was rewarded with much praise for this recipe. It was a fabulous side dish to go with an Indian meal.
Great recipe - tasty, cheap, and easy. I added garam masala and more hot pepper, and served it over brown rice. I was very impressed and will definately be making it again!