Reviewed: Nov. 1, 2009

YUM! Tastes so much like the daal at my favorite Indian restaurant. Will be making again soon.

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Julia

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Reviewed: Oct. 19, 2009

well-seasoned lentils, warmed our bellies and palates surprisingly quick

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Mister Umpire

Cooking Level: Intermediate

Home Town: Owosso, Michigan, USA

Living In: Seattle, Washington, USA

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Reviewed: Oct. 15, 2009

You do need to cook gently all the spices in oil first - to make it easier on sensitive tummies. Then add the onions, etc. This method also makes the end result more aromatic. Certainly dahl spinach soup is soul warming on a cold day. :)

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argus

Cooking Level: Intermediate

Home Town: Taiping, Perak, Malaysia

Living In: Cham, Zug, Switzerland

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Reviewed: Sep. 28, 2009

Great spice flavors and simplicity in preparation. I used 1.5 tsp salt and yogurt for the end. Highly satisfied family.

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adamkukuk

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Reviewed: Sep. 22, 2009

I followed the recipe exactly, except I can't have chili powder so I omitted that. I actually felt the spice level and salt to be good as written. It is missing a zip. I am not sure what I did wrong. I used the coconut milk you purchase in the refrigerator section, so I don't know if it would have turned out better with the canned coconut milk. The yogurt idea is fabulous but I also can't have dairy (I am a walking food disaster-- hard to find recipes!) It is not bad, just missing a zip in my opinion. Maybe I'll try adding some fresh squeezed lemon before serving?

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DC-H

Cooking Level: Expert

Home Town: Pocatello, Idaho, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jul. 6, 2009

This is very good. However, for my preferance the lentils need to cook about 10 - 15 min. longer than what recipe calls for. I add a tad more indian chili powder than what it calls for. I also like my Dahls to have a tomato base sometimes, so next time I make it I will also try adding tomato paste. I have made this several times and have played around with the amount of spices. my husband loves it 2 of my kids won't touch it (too spicy) and my other son will eat it he just adds plain yogurt to it if the spices get to hot.

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ltl red ridding hood

Home Town: Kingsburg, California, USA

Living In: Clovis, California, USA

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Reviewed: Jun. 23, 2009

I doubled the spices as others suggested - and I still found it to be kind of "meh". I think next time I'll add hot pepper of some sort and mushrooms to add a bit more body.

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EmJay

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Reviewed: May 24, 2009

This is a great recipe with a few small modifications to taste. I increased the turmeric and chili and added about 1/2 tsp of cayenne. And I used yogurt because I had no coconut milk in the house. I also added a veggie bouillon cube at the beginning. It's very flavourful. And whoever uploaded the photo made a mistake. It doesn't look like this at all (no mushrooms for one thing). Look at the other photo to see what it looks like.

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Ivy

Cooking Level: Expert

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Reviewed: May 21, 2009

This was so good. I've made it 3 times. The last time I forgot to add the coconut milk and it was still fantastic.

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NBRNINE

Cooking Level: Expert

Living In: Oak Creek, Wisconsin, USA

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Reviewed: May 19, 2009

Delicious! My toddler loves this and it is so good for him. I used Balkan-style yogurt instead of coconut milk, but otherwise it was perfect!

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cgrandy

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Reviewed: May 19, 2009

I increased all the spices a tad and replaced spinach with asparagus and it was great (tried again with Spinach but feel asparagus was better)! Added asparagus to lentils a little earlier than if I were using spinach. Would probably have been great with spinach too, but I didn't have it on hand. Served with Aloo Phujia (recipe from this site which I modified slightly), basmati rice, naan, and plain yogourt. BTW my dish looked nothing like the picture, it was quite mushy but so yummy!!

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KARHYSMA

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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Reviewed: Apr. 8, 2009

After reading the reviews, I decided to increase the spices. It still was a bit lacking, so I added some lemon juice. Wow! Tasted so good after that! A nice bowl of lentil-y comfort

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honey chile

Cooking Level: Intermediate

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Reviewed: Mar. 1, 2009

Doubled spices. Next time will add cayenne pepper for a hotter dahl. Was very good and will make again!

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TNCLEIGH

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Reviewed: Feb. 23, 2009

Great recipe! I made this as a side dish to an Indian meal, and the leftovers over brown rice as a meal in itself. Followed the recipe exactly.

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Cooky McGee

Cooking Level: Intermediate

Living In: St. John's, Newfoundland, Canada

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Reviewed: Jan. 31, 2009

My family enjoyed this recipe. To reduce it to one pot, I fried the mustard seeds in butter, then added the onions. Once the onions were softened, I mixed in all the other spices (doubled the cumin). Then in went the water, drained lentils, spinach (two 10-oz packages, squeezed semi-dry), and 1 tsp salt. Once the lentils were done, I added light coconut milk. To make it more spicy, you can substitute cayenne pepper for the chili powder.

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SnagleB

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Reviewed: Jan. 23, 2009

I didnt use spinach and didnt have any mustard seed, but this came out absolutely delicious. I didnt measure out the spices, kinda did it to taste, but I'm sure I used more than the recipe called for- we like things spicy at our house. Great recipe, will definitely use again!

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gloria

Cooking Level: Intermediate

Home Town: El Paso, Texas, USA

Living In: Laurel, Maryland, USA

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Reviewed: Jan. 13, 2009

Delicious.

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YMA912

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Reviewed: Jan. 1, 2009

This was quite nice. I followed the advice of other reviewers and doubled the spices, otherwise I used the same ingredients as directed. I didn't go for the two pan method though. It seemed a little unecessary. I will be making it again.

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