Spicy Indian Dahl

From: Dominique353

On May 28, 2009

This dal is good but I prefer it when someone else makes dal for me It seems that something is missing, and it's probably the tomatoes that Charishma suggested adding. Nevertheless, I will eat it and maybe add tomato to the leftovers.

From: Gina*S

On Mar 8, 2009

I've been trying out various Indian recipes lately and decided to give Lentils another shot (I've only ever had the brown ones and only ever in soup and I didn't care for them). This dish is amazing! The blend of spices is just perfect and the heat is not over powering. I will definitely be making this one over and over again!

From: Charishma Ramchandani

On May 28, 2003

This was delicious, healthy, nutritious, easily digestible, awesome and just simply "wonderful"! I made it for our dinner tonight as I wanted to surprise mom and dad with a Zaar recipe!). I did cut down "tremendously" on the quantity of fat, though, in this. Instead of using 12 tbsps(6oz.) of ghee/butter, I used Just ONE Tbsp. of regular oil in it(Ghee and butter are both too fatening and I'm back to counting cals!). Trust me, 1 tbsp. was more than sufficient!!! Moreover, I did use fresh ginger(peeled and grated). Honestly, I felt this should NOT be an optional ingredient, but one that's required. I did use 2 medium tomatoes as well(Tomatoes again are necessary if you want authentic Indian masoor dal). I used 3 cups of masoor dal and 6+1/2+3/4 cups of water(divided). The first 6 cups I added as for step number 3. The remaining water I added when I reached step number 11. What I particularly liked was the slightly crispy taste of the onions as I did not over-fry them. They were just soft and light brown as per the recipe. This dal was RIGHTLY SPICED- Not too much, nor too less. It was just perfect! I think now that I have suggested how I cut down on the oil(fat), nobody who wants to try this recipe need worry about any extra cals I had this with white bread while mom and dad relished it with hot chappatis. I will try it with Anu's Tangy lemon rice next time(that's another one of my favourite recipes). Together with this recipe, the dal and lemon rice will make a marriage in food heaven - this I can GUARANTEE! This is a WONDERFUL recipe and I really hope it gets many splendid reviews and is well received by all who try it. This will be a regular on our table- and that's Charishma's promise! A THOUSAND thanks to you for sharing this!

From: Chef #487696

On Oct 20, 2007

My husband and I have made this just over a dozen times in the past 3 months. It is an excellent recipe that seems to get better and better the more we make it! We usually serve it with Cauliflower Pilaf (from a recipe book, I hope to put it on Recipezaar soon), mango chutne, and a mix of cucumber, mint, & natural yoghurt. The tomato should be added in after the spices have been fried off, this brings a more intense flavour. Yum. An outstanding recipe!