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    You are in: Home / Recipes / Red Lentil Dhal Recipe
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    Red Lentil Dhal

    Average Rating:

    8 Total Reviews

    Showing 1-8 of 8

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    • on March 02, 2005

      This is a delicious and very flavourful dark reddish brown colour lentil heaven in a pot! I made this for lunch this afternoon for myself and a few friends. It is just delish! I did not have on hand was the peanut oil, so I used just 1 tbsp. of Sunflower cooking oil as a substitute. I also substituted the yellow onion with a regular purple one. It is hard to get plum tomatoes here, so I used the regular ones{3 medium sized ones}. The spice blend is EXCELLENT and really perked up the flavours in this recipe. The next time I make this, I will use just 1/2 lemon, juice of instead of 1 whole because that became a little over-powering for my taste. This went very well with white rice{spiced with cardamoms and cloves - a recipe I learnt from a chef and posted y'day}. This one is a keeper and a really nice flavourful dal. I also served this with a beautiful salad{Orange Pecan Salad} and it was a tongue-blowing delight! Thank you for posting!

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    • on August 18, 2010

      Wow, that was the best Dhal I ever had. Thanks for the recipe. If you soak the lentils for a day the cooking time is just half as in the recipe. Doing this you need only 1 cup of water. I agree with Charishma 1/2 lemon is better.

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    • on December 23, 2009

    • on September 26, 2009

      This is a fantastic dhal recipe, and certainly grinding the spices was worth the effort. I didn't have any fenugreek, nor did I have any dried chillies (I used chilli flakes instead), but it worked just fine. I made half the amount, and added some steamed vegies for a delicious and filling meal for two, with some left over for my lunch the next day – it was still delicious!

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    • on July 17, 2008

    • on June 02, 2007

      This was a really different and delicious dhal. My sister cooked it for me and I have added it to my own cookbook now for future reference. It is a bit lighter and tastier than other dhals I have made and the tomatoes really make a meal of it in itself, rather than as a side dish. Excellent, thanks.

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    • on April 21, 2005

      This was very different, you have to love cilantro though wich I do. Refreshing as the other poster said. Very satisfying taste combonation.

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    • on March 01, 2005

      Outstanding. I've never thought of lentils as light and refreshing until now. The tomatoes, lime and cilantro perk this dish up and the spices give great flavor.

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    Nutritional Facts for Red Lentil Dhal

    Serving Size: 1 (305 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 273.2
     
    Calories from Fat 87
    32%
    Total Fat 9.7 g
    14%
    Saturated Fat 1.7 g
    8%
    Cholesterol 4.8 mg
    1%
    Sodium 668.0 mg
    27%
    Total Carbohydrate 33.7 g
    11%
    Dietary Fiber 11.7 g
    47%
    Sugars 7.0 g
    28%
    Protein 14.1 g
    28%

    The following items or measurements are not included:

    cloves

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