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    You are in: Home / Recipes / Masoor Daal - Indian Red Lentils Recipe
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    Masoor Daal - Indian Red Lentils

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on January 27, 2012

      Yummy... Kinda glad I accidentally doubled the recipe now :)

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    • on December 12, 2011

      I followed this recipe exactly as written using tamarind concentrate instead of paste. Way too much cinnamon, it overpowed the entire dish. I will try using maybe half the cinnamon.

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    • on October 14, 2011

      Excellent seasoning and flavor here. The lemon is vital to this recipe and really "finishes" the flavor profile. It made a great lunch and I would certainly make this again.

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    • on August 26, 2010

      Mine turned out a bit too runny, so I think if I were to make it again I would have to use less water (I am new to cooking lentils). The flavour was really nice though, I also only had powdered spices, but I still ground them and still toasted them and the flavour was still great. The lemon juice is definately needed for the acidity. I used yoghurt, but it didn't blend well, so I would also use a more creamy, greek style yoghurt (without artificial thickeners) so it doesn't curdle. I ate it with rice and roti bread, which was yummy.

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    • on October 13, 2008

      Great and cheap and copious. I used a packet of dry coconut milk powder and only the water left from cooking the lentil. 400 gr dry red lentils and about 5 cups water. Toasting the spices is essential and you can use more if you like. I had only powdered versions of all the spices but I still used the mortar and pestle on them and toasted them. I think the lemon juice is also necessary and I almost forgot it at the end, it really adds something. Served with basmati, roast chicken pieces and sweet mango chutney. The house smells terrific.

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    • on March 28, 2008

      I cooked this recipe with a few modifications made: 1) We simmered the lentils for close to 30 minutes (as opposed to 5 minutes) for a creamy consistency. 2) We chopped a serrano pepper rather than using the red pepper flakes recommended. 3) We used half again as many lentils. The result was absolutely delicious!

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    • on July 26, 2007

      Fantastic and easy!

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    Nutritional Facts for Masoor Daal - Indian Red Lentils

    Serving Size: 1 (115 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 252.9
     
    Calories from Fat 63
    25%
    Total Fat 7.0 g
    10%
    Saturated Fat 3.6 g
    18%
    Cholesterol 15.8 mg
    5%
    Sodium 63.5 mg
    2%
    Total Carbohydrate 35.2 g
    11%
    Dietary Fiber 6.4 g
    25%
    Sugars 6.6 g
    26%
    Protein 14.8 g
    29%

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