By magpie diner on May 01, 2010
Photo by Hyuna BubblePop
Photo by Hyuna BubblePop
"This recipe was adapted from ExtraVeganZa, which is a book I am thoroughly loving! For starters I halved the recipe - so you could easily double up again to get about enough for 6-7. There are a few things I did not halve including the curry powder and lime juice, just something to be aware of if you do double it, use those seasonings to taste. If you're using a hotter curry powder like Madras, you may want to add less. I added spinach and used regular onions, the original recipe called for green onions. This made 4 moderate servings, just right if you're serving with rice and/or roti. This didn't take long to make, and tasted even better the next day."
Serving Size: 1 (300 g)
Servings Per Recipe: 3
"Oh, soooo good! I agree with the80srule that it was really easy to make too. I didn't even bother with the different bowls that she suggested; I just mixed everything in the pot. I love the iron powerhouse combo of lentils and spinach! I used green lentils, since that was what I had on hand (and cooked them a little longer), but I know that this dish would be even better with red lentils. Also, I used mustard powder instead of seeds and didn't happen to have any cilantro on hand. Like other reviewers, I used extra spinach: 3 cups total. I served it with basmati brown rice. The combination of sweet cashews and coconut, spicy curry, and sour lime was truly tantalizing. I second the suggestion of serving it with lime wedges; a little fresh lime juice squeezed on top was just the thing. I already can't wait to make this again with red lentils. Made for Veg*an Swap, May 2010."
"After making this recipe for the first time, I made it again less than a week later. It's delicious, easy, quick, and hearty - and I'm not a big fan of lentils! I used loads more spinach than the recipe called for - at least 5 cups - and served it in bowls garnished with additional cashews and cilantro (will try serving it over rice next time, for variety). This will become a regular on the family menu during spinach season, to be sure."
"This was delicious, and tasted even better the next day! I could really taste the mustard flavor from the seeds when I first tried this, but when I had the leftovers the next day, the flavors had migled perfectly. Great, quick, simple recipe. I probably added almost a cup of cashews, cuz I love 'em! I also used baby spinach leaves, and I'd say I threw in 2 BIG handfuls of those as well. I served it over jasmine rice. I didn't have cilantro, but next time will definitely add that as well!"
"Oh Magpie this dish is just simply fabulous! I had a lot of fun making it too, it appears labor intensive at first but it's really not. The main thing is just making sure you have enough bowls handy! I used a large one and two medium ones to separate the ingredients-- need a medium bowl for the red lentils and spices, another medium one for the spinach and cashews, and a large one handy to whisk the coconut milk, salt, lime juice, and water together. I used 1 teaspoon of RealLime, and some nice sea salt. 1/2 cup of pre-chopped onion was just dandy and since I didn't have fresh cilantro today I put a few shakes of dried cilantro in with the red lentil bowl, about a little less than a teaspoon. I always have fresh spinach in my house, since I love it I probably used closer to 2 cups, and some wonderful plump raw cashews. The different aromas together while it was on the stove were just mouthwatering! A very warming dish, the spiciness kicks in about a minute after you take a bite. Very tasty with naan dippers! One of the best curries I've had that I didn't get at the my favorite Indian restaurant! With some cubed potatoes and marinated tofu, this would also make a nice dosa filling. Made for our VIP player in Veggie Swap 22."
"Very yummy! An easy, hearty meal for a wintry night. I used coconut oil instead of olive oil, extra spinach as several recommended, and served with brown rice. Thanks for posting."
"A really great recipe that I will absolutely use again. I added pineapple and a red pepper to make it feel super summery."
"Excellent. 1 3/4 cup of water is about the amount of the coconut milk can, so save on dirtying measuring cups. Add the zest of the lime as well."
"Excellent Indian dish. Loved it both hot and cold(next day for lunch). Served it with naan bread and a Tandoori shrimp which I will post later."
"We really liked this. Easy, healthy and yummy...that's 5 stars for me! Thanks magpie diner"
"We made this last night, what a wonderful dish thank you so much for sharing. Very simple and such wonderful flavours...
Nulife Team ( www.nulife-group.com )"
"This was a delicious and mild curry. I've been on a red lentil kick lately and this definitely satisfied my craving. I did feel like it needed a punch at the end so I added a heaping spoon of garlic, but then again, I do that to pretty much every dish I make. I also used a pinch of dried mustard powder in place of the mustard seeds."
"An excellent recipe!!! I also used much more spinach, a bag of baby spinach leaves (I think the bag is about 200gr), and I was generous with the cilantro because we like it. I used a Roasted Garam Masala which is what I generally have on hand. I could have made it hotter, it was quite mild, but then you might lose the sweetness of the cashews. We do love dahl and this is a real make-again, DH is having the leftovers for lunch, LUCKY him!!!! I served this on steamed white rice, we really enjoyed this excellent dish. This recipe was made for ZWT 8, thank you, magpie diner :)"
"I made this lovely lentil recipe for my lunch today. I enjoyed it very much. I didn't change a thing in the recipe (used hot curry powder and the cilantro option). I thought the recipe was very easy to make. I am looking forward to the leftovers for lunch tomorrow. Thanks!"
"Magpie, I have forgotten how good Indian food is! I make it so rarely now.
That will change thanks in large part with recipes like this. I made a 'rice bowl' with this recipe.
First I layered wide soup bowls with raw baby spinach leaves, followed by a large spoonful of
hot white basmati rice, the dal, then minced fresh cilantro, the cashews, lime zest and lime wedges. The only big difference was I didn't stir the spinach, cilantro or cashews into the dal rather as I described. I would suggest cooking the dal about 20 minutes but not too dry-a little soupy still. The dal mixture will firm up on its own. Very tasty! Easy, nutritious and inexpensive. Made for Veg Tag/January."
"Very mild dhal. Easy to prepare. Will make again!"
"This was truly fantastic! I loved it the night we made it, and like you mentioned it got even better the next day. The flavors were just right for us, though I did cut back on the curry a touch for the benefit of the kiddos. I also used way more spinach--basically all they gave me in my CSA box LOL. I added a fair amount of salt as well. I made cauliflower on the side and I'm thinking it might be lovely to add some veggies into the curry itself--maybe green beans as well? At any rate, this was a good amount for our family of four when served over brown rice. It is VERY kid friendly--my nine month old has eaten several servings for subsequent meals! Thanks, magpie! Made for ZWT 7 for the Vivacious Violets."
"This is wonderful and simple to make! It was very filling and full of flavor. My family enjoyed it a lot. Thanks for sharing. Made for ZWT7 for the Vivacious Violets."