Broccoli Dal Curry

From: Nathan Carlblom

On Oct 29, 2008

This was delicious. After reading the other reviews and due to ingredient shortages, I sauteed the onions with the butter and 2 generous tbsp. of hot curry powder from a local ethnic store, a couple dashes of chili powder and a pinch cayenne. After adding the 3 c. broth and lentils, I simmered the lentils covered for about 25 minutes until they were nearly cooked through, then let them simmer uncovered for another 25 (until tender). I did a taste test at this point and found it to be great even without the broccoli. I only had frozen broccoli on hand which wasn't ideal but still added to the flavor. The consistency was fine without adding the flour, making me think you could get away with about half the butter. My wife called it a keeper despite being overfed lentils as a youngster.

From: Georgiame

On Sep 12, 2008

This was really good. I modified it a bit as I was just cooking for my husband and I (and it was the end of the week and we wanted something simple). I used only 1tsp of tumeric and put the broccoli into the dahl to save washing another pot. I also needed to add extra water and did not need the flour as it was quite thick already. I also used coconut milk as I did not have any dessicated coconut. The flavours were beautiful and I will be making this again. It was so simple!! Thanks for a wonderful recipe

From: Kasha

On Sep 25, 2006

This was the best Indian dish I have ever made at home. It took longer to make than stated in the recipe, which I followed to a T, used red lentil, coconut and the cashews, and I had to add a lot more water to get the red lentils to cook too. The spices were perfect, and you should definitely add the coconut and cashews. Makes a lot. I know it will be good leftover so no problem. We ate it with plain basmati rice and some tandoori chicken breast slices, but it, alone, was the best thing on the plate. A real keeper.

From: ItalianMama

On Feb 6, 2007

This was very good, but as others have mentioned, it does need more liquid. Based on the comments, I started with 3 cups, and wound up adding another cup during cooking. Even then, I didn't need to add any flour to thicken it, because there was hardly any liquid left. One thing I did do to make the prep a little faster was to substitute the black pepper, cumin, coriander, and turmeric with 2 tbsp. curry powder. Came out very delicious. Thanks!