Reviewed: Oct. 29, 2009

Very good recipe and I will be making it again. It was a bit dry so perhaps I need to make an adjustment on the water. I did throw in some garam masala on top of the other spices and the flavor was great.

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KARTIMEL

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Reviewed: Oct. 19, 2009

I added a spoonful of "Patak's spicy ginger and garlic" sauce to finish it - it added more spice and a little tang and a beautiful color. Also added a handful of spinach to make it even more healthy.

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ann

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Reviewed: Oct. 12, 2009

Marvelous! The easiest and best at home Indian recipe I've ever made. Very simple. Followed other ideas and used some fresh onion along with minced in butter. My family was blown away as was I. Served with Jasmine rice and peas.

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jclarkmello

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Reviewed: Oct. 3, 2009

Oh, my, goodness!! I cannot believe how amazing this dish is! I'd give it a 10, if that were possible. The spice mixture is just so incredible tasting. I think I'll try the spice mixture on rice and/or quinoa and/or couscous, too. I used green lentils, and they worked fine.

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mollykathrynlewis

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Reviewed: Sep. 13, 2009

Yum and thank you. I used fresh onions that I sauteed first and added garam masala, fresh ginger and cayenne. I didn't have any turmeric or cumin but the garam masala is so flavorful, although difficult to find. Also added a chicken boullion cube to my doubled recipe. Tasted like our local Ethiopian restaurant.

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Tanja

Cooking Level: Intermediate

Living In: Battle Ground, Washington, USA

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Reviewed: Aug. 31, 2009

thank you. this was the first time I have made this and it was fab. i had to use frozen onion and next time i think i will add a fresh one.

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Mrs. Field

Cooking Level: Intermediate

Living In: Berwyn, Illinois, USA

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Reviewed: Aug. 15, 2009

I made this with brown lentils because I couldn't find any red lentils at my grocery store but it still turned out great. I served it with rice and it was delicious and filling...and very easy to make. I have no complaints.

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Brandy

Cooking Level: Beginning

Living In: Eugene, Oregon, USA

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Reviewed: Aug. 6, 2009

I think this was tasty...I couldn't find red lentils it was still good with brown lentils. I have 2 small complaints. It was really salty and really hot. I added the full 1/2 tsp. and WOW! I was on fire. I'll definetly make it again, just less salt and less cayenne. I served it along side tandoori fish and with Naan.

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hmattingly

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Reviewed: Jul. 20, 2009

Delicious and easy. I use fresh onions (about a 1/4 cup) instead of dried. Since I don't have cumin seeds I used ground cumin. I highly recommend serving it with some cilantro. Also it's best to double this recipe, otherwise it's a scant 2 servings. This has become a weekly dish in my household.

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Steph

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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Reviewed: Jul. 12, 2009

Very simple, fast, tasty. Though why use dried onions??? Use fresh minced onion; far better, as all fresh foods are usually superior to dried.

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deborahsilver@mac.com

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Reviewed: Jul. 8, 2009

This was sooooo good! I doubled the recipe, and it ended up being about 5 meals (also served it with naan because naan is amazing). Also, I would DEFINITELY recommend soaking the lentils either overnight, or during the day (I soaked them while I was at work). Not only is this super delicious and healthy, but it only took about 20 minutes to make!

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Abbey

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Reviewed: Jul. 6, 2009

my family liked this! no, you don't understand. they liked this. I needed to tame the heat a bit, but.... they liked this. The cayenne needs to be at 1/8 t for my small children, and I used the normal American-grocery store lentils, not red, but THEY LIKED IT. I have added it to our normal "Indian" night of chicken korma, aloo masala and lassi.

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morningsunshine

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Reviewed: Jun. 25, 2009

Will definitely make this again and again. I subbed curry powder for turmeric and sauteed fresh onions. Delicious.

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alo365

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Reviewed: Jun. 22, 2009

We loved this recipe! I make it at least one day in advance, the flavors really get strong after a day or two. I tripled the spices, we like things pretty hot.

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SSALCH

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Reviewed: Apr. 6, 2009

THIS WAS MY FIRST TIME TRYING INDIAN FOOD- AMAZING!!! Even my picky family loved it!

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yogi5550

Cooking Level: Intermediate

Home Town: Lansing, Michigan, USA

Living In: Saint Johns, Michigan, USA

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Reviewed: Mar. 26, 2009

This was amazing! Very authentic tasting. I did double spices plus added some garam masala as others did. Used half an onion instead of dried. I will make this again soon. Thanks!

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JL

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Feb. 3, 2009

tasty and easy to make. too spicy (hot) for my taste, so go easy with cayenne pepper. second time i made it, i added coconut milk and curry powder and it turned to be a great soup.

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kristi

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Reviewed: Jan. 24, 2009

Good curry recipe! I loved that it only used a few easy to obtain spices. I had trouble finding the red lentils so I used the brown ones that I was able to buy in the grocery store. I really enjoyed this and the leftovers were great as well! Served over rice.

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Daniel den Hoed

Cooking Level: Intermediate

Home Town: Spijkenisse, Zuid-Holland, Netherlands

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Reviewed: Jan. 24, 2009

The first time I'd ever heard of this or even tried it was from my trip in Dubai. I was surprised at how good this stuff was. I haven't tried this recipe yet but if it taste anything like my first experience,then this will be a go all the way.

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