Carol's Dal Curry (curried lentils)

From: Krista Roes

On Aug 29, 2008

Wow this was good. I was making this last minute and didn't have all the ingredients so I altered it a bit. Had lentils, onions, cilantro, coconut milk and curry power. Added 1 cup chicken broth, tomato paste (didn't have tomato or tomato sauce sorry), a handfull of chopped sundried tomato, and carrots. Served it up with some hot Naan. Really incredible! Had it for lunch today and I think I'm going to serve it to my husband and son tonight.

From: EmilyStrikesAgain

On Aug 15, 2008

Super, super good and very simple. I followed the amounts left in other reviews- 7 oz. coconut milk and 8 oz. of tomato sauce. I halved the recipe and it still made about 4 servings. I also added the (uncooked) lentils in step 4 with 2 cups of water. Next time I may lessen the water to make the cooking time faster- I had forgotten about the coconut milk adding liquid. We used 1 Tbsp. sweet curry and 1 Tbsp. spicy curry and omitted the cayenne and that was enough spice for us (and we're spicy-fire lovers!!). Served over white basmati rice and garlic naan bread.

From: BurtonFanatic

On Apr 16, 2007

This only lost a star because the amounts weren't specific. I only used half the lentils and stored the other half for future use. I used the full amount of onion, cilantro and tomato. I used an 8 ounces of tomato sauce, 7 ounces of coconut milk, 2T curry, 2T fresh ginger and a teaspoon of salt. I sprinkled some garam masala on top and seved. It was the best lentil dish I have ever made! This will go into my regular rotation.

From: Chef #184530

On Nov 27, 2007

I followed the recipe making a few changes to incorporate ingredients I had on hand. Reading the ingredients I was unsure as to whether I was meant to boil the lentils first, and ended up doing so. Next time I'd probably cook the lentils as I usually do which would be to add them along with the tomato and water after frying the onion and spices, as cooking them in water first resulted in a slightly soupy texture and the lentils didn't really absorb the flavour of the tomatoes. Having said that, the flavour is delicious and I'd be happy to have them this way again. I used a 400g can of whole roma tomatoes in place of the tomato and tomato sauce, a 270ml can of light coconut milk, 3 TBS of hot Vindaloo curry paste with tamarind & chilli, about 1 1/2 TBS of fresh ginger, a brown onion and a bunch of coriander. Since the curry paste contained various spices including coriander, cumin, turmeric, ginger and garlic, I added just 1/2 tsp of cumin, 1/2 tsp of cayenne and some salt. As noted by some of the other reviewers this recipe makes a lot of dhal, but that's fine by me. Thanks for a great recipe.