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Showing 1-4 of 4
on January 12, 2014
This was great! and hot! I didn't have/couldn't find YELLOW lentils so used what I had that was just labelled lentils. I think yellow don't have the skins on. I pureed it with my immersion blender though, so it was ok. I just had ginger in a jar and used a spoonful as my estimate of 3/4" of fresh ginger and I might have overestimated because that was the predominant flavor. Also used one habernero pepper that I froze in the fall, with a few seeds. Made for Rookie Recipe Tag Fall 2013.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on October 14, 2013
My first time trying Moong Dal Lentils, and they are so tender. I recommend the Ajika brand that you can get at http://www.ajika.com/ or on Amazon. Looking forward to making this again (a double batch next time).people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on March 23, 2013
Mellow cumin taste, as I made it with 2 mild Anaheim (aka New Mexico) chili peppers; next time I will use 1 jalapeno as I slowly climb the Scoville scale. I used 2 tablespoons butter. I did not puree, so the texture reminded me of soupy grits. I ended up with 4 cups of soup from 4 cups of chicken broth (I let the soup cook down an extra 10 minutes as I prefer a thicker soup). My photo shows the total output. I ate all 4 cups of soup, it was such a pleasant taste combination. My neighborhood Indian grocer commented that he usually uses Toor Dal instead of Mung Dal because he thinks Mung Dal causes gasiness; I experienced some in a few hours. Made for Please Review My Recipe tag game.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on May 11, 2011
It's a good thing that this soup is so healthy - because I can't stop eating it!! 2 servings yes, maybe, or only 1 serving before the evening is gone. I keep going back for more.I used only 1 tsp for sauteing the onions and what aroma when the onions, garlic and ginger were cooking. Yum. I used green mung dal and chicken broth. I also cut back the butter in which the cumin was fried to just 2 tsp and I finished off the soup with some lemon and cilantro. The recipe has been updated since I made the soup and I used thyme instead of tumeric. I will keep on using thyme because it works with the onion, garlic and ginger. This is such a keeper if you like lentil type soups. In my favorites of 2011 it goes.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (416 g)
Servings Per Recipe: 2
The following items or measurements are not included: