Bengali Dal

From: Sweet Baboo

On Jun 1, 2008

My whole family loves Indian food, so I knew that this recipe would be the hit it was. I did not have any mustard oil, so I substituted adding 1/2 a teaspoon of black mustard seeds in canola oil until they popped, then continued with the recipe as written. The spicing was delicious and subtle, with just the right amount of heat, but when tasting the soup before serving, my son and I felt that it lacked some depth, so I added some Knorr chicken base and we were delighted with the end product. I will certainly make this soup again (probably often), but will use chicken broth instead of water if I am not serving vegetarians. A real bonus of this recipe was the ease of making...no vegetables to clean and chop! I had just written this review planning on giving it 4 stars because of our preference for adding chicken stock, but when I consider how healthy it is, how easy it is to make, and how delicious it is, I'm upgrading to 5 stars.