Thank you for the recipe. The only change I made was substituting frozen spinach for the peas I did not have, and the dish turned out well. I served it with rice and yogurt. I particularly liked the comments about using the aroma of the spices and the texture of the dal to gauge their doneness. I look forward to playing with this one.
I loved this recipe, but, as usual, I made some changes--my kitchen creative inner self just insists on this. First, after reading magpie's review, I decided to use fresh garlic and ginger in the lentils. Since I was chopping for the seasoning mix, it was easy enough to chop up a little more garlic and ginger. I used a combo of grapeseed oil and butter for the lentils, which I cooked until almost done, then added some light coconut milk, about 1/3 cup, and the salt. I cooked the tadka in butter, first the spices for about 30 seconds to release the flavors, then adding the garlic, ginger and onion all at once, and cooking until they were very soft. I added the lentils to the tadka, since it was in a large skillet, and easier to mix, corrected the salt level, with a bit more salt. I didn't have any peas and I omitted the red pepper flakes, by mistake, but Iiked the mellow flavor of the lentils without them. I served the dal with lightly steamed kale on the side, a big dollop of yogurt, and some mango chutney. It was a delightful dinner. Thanks so much, jo_mama, for a great, easy, tasty dal.
This is a quick and easy recipe. I used a ratio of 2:1 for the water:lentils and it was perfect. The flavor and spices were just okay for us - it seemed to be missing something. I'm glad I tried it though. Thanks for posting!
I love dahl too and found this recipe to be very tasty and quick to prepare. I wasn't so sure about using the powdered garlic & ginger with the lentils, but it worked and since you add it fresh with the onions, you're not missing that fresh flavour. I like the addition of peas. Definitely cover the lentils with about an inch of water, they really soak it up quickly. Thanks! PAC Spring 2011.