5 Reviews of Masoor Dal

From: Chef #510217

On Jul 16, 2008

This recipe for dal is excellent! I didn't have any asafetida powder, so I added a little garlic powder instead, and the results were wonderful. I also substituted chili powder (about 1/2 teaspoon) for the red chili. The results were nicely spicy without being overpowering. This is one to make again!

From: stingo

On Jul 26, 2008

Absolutely outstanding recipe! I made an "Americanized" version the first time I made it, deseeding the green chili, and only adding the oil, not the chile and mustard seeds to the dal. That was very good, and much appreciated by my tasters who are used to less spicy dishes. The full on version though, with red chilis and mustard seeds in the dal is exceptional. Very complex, yet each ingredient makes itself known, however subtly. Highly recommended.

From: Stardustannie

On Sep 22, 2008

This was a lovely tasting Dal...very easy to put together and all the flavours shine. My vegetarian DD really enjoyed this served over steamed ice. Thanks for sharing

From: canthelpmyself

On Mar 21, 2009

this absolutely bowled me over. I have never had a dahl like this. I reminded me of the sea and would be the most beautiful paring with prawns or other seafood. I was very disappointed with it and thought it a disaster until I added the lemon juice and then it like magic. I added extra chili and tinned tomatoes. Thank you for posting, it is outstanding. I am about to make it again with some pumpkin I've got.

From: adania

On May 13, 2009

It took my lentils about twice as long to cook as the recipe calls for, but the results were delicious! I also substituted garlic powder for the asafoetida powder. Be careful not to singe the chilis in the hot oil: I suggest turning off the heat after the mustard seeds pop, and then adding the chili to the hot oil.