Red Lentil Dal

Horrible recipe. Not creamy-too much water. Spices are not right.

• Anonymous

• Northern VA

• 9/23/2020

Didn't feel Indian :)

• Anonymous

• San Diego

• 3/24/2018

This was ok, but somewhat bitter (probably due to to much ginger or turmeric). My husband thought it was fine. He noticed the bitterness too but said it was ok. I was expecting more from this recipe... I couldn't eat more than half a bowl. I served it with a multigrain loaf, since I realized too late that I had no rice in the fridge. I think serving over rice would be an improvement as the bitterness might not be as noticeable.

• BlueMona

• Montreal, Quebec, Canada

• 1/17/2014

I followed Satchi's review advice and I don't think I simmered it long enough in the end. It was good but would have been better had I cooked it longer at the end. Adding fresh grated ginger is a must. I halved the recipe but still added 2 tsp of fresh ginger. See Sachi's review 11/19/2012 for reference.

• Anonymous

• Bethesda and Bucharest

• 12/6/2012

Based on reviews i made adjustments and was really happy with the results: 2 tsp turmeric, 2 1/2 tsp cumin, 1/2 tsp coriander, 2 tsp fresh grated ginger, 2 pinches chili powder, 5 split cardamom pods. Added a bay leaf to the water/beans. I added the spices to the sauteed onions and cooked 1 minute more. I increased the simmer time at the end to 15 minutes. No need to puree. Didn't bother with the tomatoes or jalapeno.

• Sachi

• 11/19/2012

万博官网Epicurious有很多伟大的食谱。manbetx苹果下载这不是among them. It's criminal for dal not to include turmeric, coriander and lots of fresh ginger. This Saveur recipe is much much better. http://www.saveur.com/article/Recipes/Tadka-Dal-

• JennyPrice

• Chicago, IL

• 10/30/2012

This was good, but can be improved next time. I took the advice of others and added extra spices- I think that's excellent advice. I ended up adding some garam masala, too, which I would caution against. It's not the right spice mix for this. Still, I'm enjoying having a late lunch of it, with brown basmati rice and chopped tomatoes on top. Amp up the spices, but only those listed (well... a little cayenne is a fine addition) and you'll have something quite nice.

• mooey

• 10/12/2011

This recipe is good in terms of telling you what ingredients you're going to need, but not how much of them and not how to use them. I definitely agree with adding the spices to the garlic/onion saute. Also, I'm pretty sure that I used at least 10 times the amount of turmeric, cumin and ginger that was specified. In addition to that, it would be best to saute the lentils together with the garlic/onion/spice combination for at least 20 minutes more after boiling them, AND add more spices to that. (obviously you should keep tasting as you go along)...only THEN can this be rated "Delicious"

• Anya25

• Potomac, MD

• 9/10/2010

oops - sorry I entered the review on the wrong recipe...I meant to review red lentils with tofu! So check out that recipe if you haven't already :)

• Anonymous

• Amesbury, MA

• 8/24/2010

This is a keeper! I love Indian food but my husband does not, yet he ate every last bite and agreed that I could make this again. I too, followed the recommendations of doubling the spices and sauteeing the tofu in spiced oil. Absolutely delicious!

• Anonymous

• Amesbury, MA

• 8/24/2010

Really easy and lovely...I would make it again only with some HEAT :)

• gchef64

• Nantucket

• 9/30/2009

这不是我们最好的木豆。它没有双关ch and just wasn't all that flavorful. A much better recipe can be found here: http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=127

• Anonymous

• Portland, OR

• 6/2/2009

I am rating this recipe based on my modifications. First, I also used the traditional method of boiling the lentils on their own, although I did add a bay leaf. In a skillet, I then sauteed onions, garlic and fresh ginger and then added my dried spices. This time I decided to use garam masala, ground cardamom, turmeric, cayenne and mustard seed. I then stirred the onion, spice mixture into the cooked lentils. It was very tasty and flavorful! By the way it is totally unnecessary to puree the lentils. They pretty much cook down to a coarse puree on their own anyway.

• Anonymous

• Salem, MA

• 5/14/2009

Excellent! Just what I was looking for. I followed the advice of others and sauteed the onions and garlic with the spices before adding in the lentils and water. Certainly helped to carry the flavor. Will certainly make this again!

• Anonymous

• Rhode Island

• 2/9/2009

Oh, this dal is very nicely spiced. I used the traditional Indian method of adding the spices to the onions and garlic for the last 15 seconds of frying, or until the spices release a strong delicious aroma. This method activates the spices and creates a better flavor harmony. Try adding 2 cups chopped tomatoes to the dish, it is a nice addition.

• tehablo

• Sacramento, CA

• 12/22/2008