6 Reviews of Chickpea Daal (Indian)

From: Arabannie

On Apr 21, 2003

This is without a doubt the best recipe I have tried from 'zaar to date! I made it exactly as the recipe is written. The spice combination is absolutely fantastic, very traditional Punjab food. I like it quite thin so added more water, served with fresh chapatis. EXCELLENT!!!

From: Rav

On Apr 14, 2002

An easy way to remove the skin on the tomatoes is to freeze them and then run them under water. The skin comes off easily.

From: bakedapple42

On Nov 11, 2007

I made this recipe for my 5th grade class after we had completed a section on India. I also served Basmatti rice and chiapattis (pita bread). The students absolutely loved it! The teachers in the break room loved it too. Even though I made a double recipe, it was all gobbled up! Thank you for helping our class get an authentic taste of India.

From: Sandi (From CA)

On Sep 19, 2008

Very nice dal with a delicious balance of flavors. The aroma alone sent me over the moon (and that's a heck of a trip to make before dinner! ) My husband enjoyed this most of all the new dishes we made tonight and had seconds, something he rarely does. I did cut the recipe in half with plenty left over... yay! I used the optional chana masala and, in fact, accidentally picked up two versions of it at the store. (oops!) And I omitted the crushed red pepper for our novice taste buds. Ours turned out thicker than what I'd probably prefer, so next time I'll thin it out at Step 25 as you suggest. Thank you so much for sharing this recipe. Made for PAC Fall 2008.

From: Love, Laugh, Eat!

On Jan 14, 2005

This was a great recipe! Even my American children liked it!

From: Ariadne

On Mar 17, 2009

This was a TASTY recipe. Although we omitted the chana masala spice my husband and I loved it. I think the next time we make this dish we'll include chopped Serrano peppers in the mix for that extra umph. Can't wait to have it again!