Seasoned Dhal (Masala Dhal)

Great, fast and easy recipe. I typically double the quantity of spices. I've also done with with red or puy lentils and both are delicious.

• Anonymous

• 12/12/2021

I Added nearly triple the spices and it still didn't have the right depth of flavor for me. So I modified it a bit, I added some salt, pepper, ground fennel, anise, cinnamon, cayenne and I crushed two red chilies into it. It's ok. As for the recipe by itself? My boyfriend and I love Indian food and we love it spicy. I won't make this again.

• edenlikeparadise

• Pasadena, CA

• 9/10/2015

This is an excellent dish. The toasted spices and coriander give this extra pizzazz. To reduce oil you can dry "fry" these in a pan. you can tell when the mustard seed is ready when it starts to move and pops.

• ChocMousse

• Philadelphia, PA

• 6/9/2015

Just to add a comment about the lentils. I used kosher red lentils after looking up that masoor lentils are also known as red lentils. I thought that I could have used even more water and coconut milk than called for because it was not watery at all. I suspect that perhaps if I had used a different type of lentil it might have not been as creamy.

• Anonymous

• Silicon Valley

• 12/7/2014

Simple, quick, and delicious! I made it as directed other than adding a small chopped onion sauteed with the mustard and cumin seeds based on previous reviews. After tasting, I added about 1/4 to 1/2 tsp of ground cumin to give it a little more spice because it felt a little too bland for my palate. I served it Trader Joe's Tandoori Naan as well as Aloo Gobi. I will definitely add this dhal to the rotation.

• Anonymous

• Silicon Valley

• 12/7/2014

Incredibly simple to make and amazingly delicious. It is my go-to recipe for dhal. Hands down the best I've tasted.

• wendy_jamfranusa

• 8/27/2014

Has anyone tried this with Le Puy Lentils? I know this is the wrong kind of lentil, but it is all I have in he cupboard.

• lisarud

• Switzerland

• 7/10/2014

I was so disappointed after going to 3 stores to find brown mustard seeds, and fresh cumin seeds to make this recipe. I let them sizzle until popping, but as another reviewer said, I didn't see the cumin turn color. But they were in the hot oil for a good minute or more. Maybe longer would have helped, but I could barely taste the spices, unless I bit down on one of them when I was eating. I finally put the whole thing in the vitamix (blender), and yes, could taste the flavors of the seeds, which were interesting, and not bad, but alas, not ambrosia, at least to my taste. I am surprised so many people raved about this. My way of making dal is to saute an onion and garlic, add curry to the saute and add this to the cooked lentils. Not very sophisticated, was looking to upgrade this frequent dish in our household, will keep looking. I would have changed this to two forks, but it wouldn't let me!! I search recipes by how many positive reviews they have, not necessarily how good they look, just cannot believe so many people liked this. If anyone knows why mine was so uninteresting, tell me!

• florencevalentine

• SF

• 4/15/2014

This was so delicious and so incredibly simple. The only modifications were to use homemade chicken broth to cook the lentils, extra lemon juice and red pepper flakes to suit my spicy desires.

• lotremba

• minneapolis, mn

• 3/18/2014

yummy and incredibly easy to prepare. The coconut milk imparts a creamy texture. I used 3/4 cup of homemade coconut milk, and a tablespoon of lemon juice. It could use more spice for those who like spicy food.

• BlueMona

• Montreal, QC, Canada

• 1/12/2014

木豆是如此美味的奶油,我想eat it all in one sitting and almost did! I didn't have any cilantro on hand but that did not detract from the rich flavor of this dal. I don't understand the comments from others about it not being flavorful - I loved the intricate interplay of flavors, especially the roasted spices added at the end. The lentils took about twice as long to cook than the recipe indicated, but I live at an altitude of almost 7300'.

• Gwynlian

• Palmer Lake, CO

• 12/28/2013

I've made this recipe two times now and each time I haven't been able to get enough! It's super easy to make and absolutely delicious. I took the advice of one reviewer and added an onion to the oil when the spices are cooking. I served it with rice as a meal for two - definitely will be added to my cooking repertoire.

• longmeadowcook

• Longmeadow, MA

• 12/19/2013

One word, "Delicious".

• Napplesauce

• Belleville, IL

• 11/18/2013

Delish! I added 1/2 chopped onion and a chopped tomato to the spices and sauteed it down before mixing. Also doubled the recipe and added whole can of coconut milk and cooked it down till thick. Takes longer but worth the flavor value!

• LisaKelleher

• Toronto, ON

• 11/7/2013

I doubled the recipe, added chopped onion and tomatoes to the seeds and oil and sauteed them till soft before adding to lentils. Also added whole can of coconut milk and cooked it down till it was thicker. Very delicious.

• LisaKelleher

• Toronto

• 11/7/2013