By Karen Elizabeth on October 02, 2008
Photo by Mikekey
Photo by Mikekey
"When I first posted this recipe, I hadn't made it, I had posted it for a tag game, but encouraged by the positive reviews it has received, I made it this weekend, and took it as a gift for my friend, who loves hot curries and dahls. Its a little hot for my personal taste, but she loved it! Easy and quick to make, it comes from the Very Easy Vegetarian Cookbook, by Simon & Alison Holst"
Serving Size: 1 (213 g)
Servings Per Recipe: 3
"We loved this dahl and my guests appreciated this as well.
It's easy to combine and prepare. I followed the recipe as described, but I had to add more water while cooking as the lentils adsorbed a lot of them.
Thanks a lot for posting this recipe."
"My husband loved this recipe - it was way too hot for me though! I also found that I needed to add more liquid as it cooked. Will be making it again with half the seasoning mixture :D For ZWT8."
"Easy and awesome! The only thing I changed was the amount of chili, because I can't eat so much chili. We loved it, and I know I'll make it again because it's so easy. My red lentils became mushy after 20 minutes, and the liquid was soaked up, so I removed them from the heat and let them sit covered until they were served. Worked like a charm. Thanks for sharing!<br/>Made for For your Consideration Tag Game."
"I really enjoyed making this dish. I added extra water because I like my lentils a bit soupy. I also slightly reduced the mustard and cumin seeds and added some fennel seeds. I didn't follow the cooking instructions though. I boiled the lentils with the turmeric. Separately, I heated the oil and added the seeds. When they just started to pop, I added the onions to cook. When they were almost done, I added the spices and warmed them until they became very fragrant. When the lentils were mostly done, I added the onion/spice mixture and cooked maybe 5 minutes more. I learned to cook lentils that way from a blog called "Hooked on Heat". I find the flavors of the seeds and spices really blend well and taste awesome when treated that way. Thanks for sharing this yummy lentil recipe!"
"I really liked this recipe as a side for a roasted pork with mango curry sauce dish -- I used red split lentils (known as Masoor Dal). And, after sauteing the onion, garlic and spices in a cast iron skillet, I put the lentils, just water (had no broth on hand) and the onion-spice mixture into a rice cooker on the rice setting just for fun, to see what would happen. I ended up added another 1/2 to 2/3rds cup of water, and had to open the cooker to stir the lentils a couple of times while it was cooking, but it turned out really well. Next time, I may add some fresh grated ginger and more freshly ground black pepper, but overall, a very nice accompaniment to pork, in particular."
"Great lentil dish. I did have to add a bit more water near the end of the cooking time, but otherwise made as written. Great with garlic naan, coconut curry fish and sauteed spinach. Made for Best of 2012 game."
"Made this tonight to take for lunch tomorrow. The only modification that I made was to use vegetable stock instead of water veggie cube. I added salt to the finished dish since my stock was unsalted. I also opted for Madras curry powder versus my hot curry powder since the recipe did not specify and I decided to play it safe. I found that I had the perfect amount of liquid and my final dish did not come out dry as was a problem in other reviews (though my red lentils looked like they may have been a little smaller than the ones photographed?). This was extremely easy to make and I thought the many bites I sampled had great flavor. I am looking forward to my lunch tomorrow after the flavors meld even more. Thanks! Made for Sun and Spice 2013"
"Wow, this recipe really packs in the flavor for such a simple dish. I used Indian chili powder and it was very spicy, but we enjoyed the heat. Unfortunately, it came out a little too dry, but next time I will add more water or broth."
"This went together so easily and quickly and is really delicious. I just had a small portion today, and the rest is set aside to share with my vegan son, he will love it! I suspect this is one of those recipes that will be even better tomorrow. This comes very close to duplicating a dish I had at a clients home about 20 years ago. Thanks for posting! Made for ZWT 8 Tiffins to Go Challenge"
"We really loved this! I didn't have the mustard seeds so it went without. Everything else was there though and blended to a wonderful flavor. I guess this could be called Indian fast food as it was ready in the time it took the rice to cook. Think I'll add red lentils to my shopping list :D."
"Made this delicious lentil dish for dinner tonight. We served it over rice and add a green salad to go with it. The only change I made was to reduce the amount of chili powder as I used Indian chili powder and it is very hot! I used a quarter of a teaspoon and it was just right! I have never cooked red lentils before -- I had a blast at the Indian Market loading up on spices and other wonderful goodies. Now I have plenty of red lentils on hand so I will definitely make this dish again. Made for the AUS/NZ Reunion Tag, December, 2011."
"Yum! Delicious,easy and so flavorful! I added fresh baby spinach and squirted my portion with lemon as suggested. I doubled the recipe and also added a can of chickpeas for a little extra protein. So excited to eat the leftovers tonight!"
"This was easy and delicious. I was bit concerned about the texture as I added both mustard seeds and cumin seeds, perhaps too crunchy?, but turned out to be nothing to worry about in the end. I served this with Madhur Jaffrey's cauliflower with tomato and garlic naan."
"Cheap, easy and tastes great. What else could you ask for?"
"This was great! I followed other reviewers and used low sodium broth and added lemon and fresh spinach to it. I also used much less of my Indian chili powder, as it is very hot."
"I made this recipe for a Unitarian Universalist pot luck supper last night - I tripled the recipe. EVERYONE loved it. I followed suggestions of using veggie broth instead of the vegetable stock powder - I use Imagine's Organic No Chicken Stock, so much better than regular veggie stock. I also followed one reviewer's suggestion of adding chopped fresh spinach and tomatoes at the end. Lastly I served it with Greek yogurt on the side. Fast, easy, pretty, and delicious. I "borrowed" many of the spices from the host of the party."
"Mmmmmmmm!!!! Karen, this is such a lovely, spicy, comforting dahl! My sis and me made it for dinner yesterday and enjoyed it soooooo much! At first I thought it was going to be too spicy with the curry and chili powder, but in the end we both loved it as is. As I didnt have any cilantro on hand I used some dried sweet basil as a garnish, which added a nice taste. THANKS SO MUCH for sharing this wonderful recipe with us! Ill certainly make it again! Made and reviewed for our Veggie VIP in Veggie Swap #19 February 2010."
"While my attempt came out drier than the posted pictures of this recipe, I'd bet it was no less delicious. In fact, it was rather like having rice in a way. A great spice combination is the highlight of this dish, which I will definitely have with eggs sometime soon. This recipe fits my three criteria to let it have a spot in the regular rotation: it's delicious, easy to make and healthy. Give it a shot."
"Delicious, simple, and very quick to make."
"I really enjoyed this! I quartered the recipe just for me. Thank you for a tasty dish!"