Reviewed: Apr. 17, 2007

I love Indian food and dahl is probably my most favourite dish. This is a great recipe. I agree that additonal spices are needed for flavour, but the texture and consistency were perfect. I followed the recipe precisely, but added more salt. It will become a regular at our house. Yum!

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Jill

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Reviewed: Apr. 7, 2007

I love dahl and spinach and coconut - so I already knew I'd like this! I doubled the spices, added a little more than called for coconut milk, and thought it was just good that night. I had it again for lunch, and its really really good! The spices really blend together well overnight!

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LuckyMonika

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Reviewed: Jan. 14, 2007

My fiance spent some time in India as a kid, and is a huge fan of dahl. He loved this recipe. I give it five stars.

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V.

Cooking Level: Professional

Home Town: Lancaster, Pennsylvania, USA

Living In: Santa Cruz, California, USA

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Reviewed: Jan. 14, 2007

I made this for dinner tonight and used half pound frozen spinach but otherwise made the recipe as written. I enjoyed it but like others, felt it could of used more flavour. Next time I will add some more spices or use stock instead of water.

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JASBO

Cooking Level: Intermediate

Living In: Perth, Western Australia, Australia

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Reviewed: Dec. 10, 2006

I'm on an Indian food kick, and trying to learn how to reproduce it for myself at home. This recipe was really good....but seemed to be missing something--a kick. I added a good amount of salt to mine; I would suggest doubling the amount called for. I also used frozen spinach and reserved the water from thawing it to boil with my lentils. That probably added both to the nutrition count and the flavor. I'll probably make this one again, and do some experimentation with it!

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Kristy

Cooking Level: Intermediate

Living In: Plano, Texas, USA

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Reviewed: Nov. 14, 2006

Loved it- so tasty and easy to make! Great recipe.

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lizziej78

Cooking Level: Intermediate

Home Town: Poland, Maine, USA

Living In: Portland, Maine, USA

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Reviewed: Oct. 18, 2006

This dish has potential but did not turn out too great just by following the recipe. I would use less water next time and definitely more spice..especially curry powder. I will be trying this one again.

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Aurora

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Reviewed: Oct. 8, 2006

This recipe is delicious, even without spinach. The coconut milk really adds something.

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ROBINSEID

Cooking Level: Expert

Living In: Boulder, Colorado, USA

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Reviewed: Sep. 28, 2006

This was very good--creamy and flavorful, a nice comfort food. I followed other reviewers' suggestions and used vegetable broth instead of water, but I didn't double the spices because I wanted to try it as is first (although I did double the salt). We both thought the flavor was good, but my boyfriend, who's taken an Indian cooking class, thought it could use more spices, so next time I'll bump them up. Instead of butter, I used unrefined coconut oil that I picked up at a great Indian market. Most coconut oils (especially refined ones) don't really have a flavor, but this one has a smoky hint that was delicious with the dahl. With the current E. coli scare, I couldn't find fresh spinach anywhere, so I used escarole, which has a similar texture when cooked. I can't wait to try it with spinach.

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Jul. 4, 2006

My family loved these lentils. I did substitute part heavy cream and plain yogurt instead of the coconut milk. I also used vegetable broth instead of water as others suggested. I had to cook the lentils longer than the recipe suggested so I added more water. I will definitely make them again with the Indian Style Basmati Rice also on this site.

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jesusita

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Reviewed: Jun. 6, 2006

delicous! very easy to make, and will make again.

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MARIAM

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

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Reviewed: May 16, 2006

I followed the advice of other reviewers and doubled all the spices, used 1 tbsp olive oil instead of butter, reduced the water to 3 cups, and left out the coconut milk. I also used frozen chopped spinach instead of fresh. As I totally forgot to rinse and soak the lentils, I actually needed to add more water and cook for a lot longer. It turned out really well after all the alterations and we had it for dinner with brown rice.

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MBUTTLER

Cooking Level: Intermediate

Home Town: Melbourne, Victoria, Australia

Living In: Bellevue, Washington, USA

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Reviewed: Mar. 6, 2006

this recipe is great but it does need modification. i followed others advice and carmalized the onions for 20 minutes. i used chicken stock instead of veggie and a bit more salt. next time i plan to use 3/4 of a pound of spinach.

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SIZZLEMEAT

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Reviewed: Feb. 22, 2006

This was a cooking disaster for me. I used slightly thawed frozen spinach. I had to add more spices to compensate for the extra water that comes in frozen spinach. Even then I couldn't save the dish as I had to cook the dahl longer until it turned like pea soup. I'll try fresh spinach next time and change my review appropriately.

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RINGONIAN

Cooking Level: Beginning

Living In: Centreville, Virginia, USA

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Reviewed: Feb. 16, 2006

Oh my goodness! I took the other's suggestions and doubled all the spices. I only had canned spinach so I drained that and it was fabulous! My dh that doesn't like Indian food had 3 helpings of this with the Indian spiced basmati and the naan recipe. Yummy!

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COOTIESMOM

Cooking Level: Expert

Home Town: West Palm Beach, Florida, USA

Living In: Royal Palm Beach, Florida, USA

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Reviewed: Feb. 6, 2006

I have had 3 bowls of this! This is incredible and one would swear it came from an Indian restuarant. I had Masoor Dal (split red lentils) which cuts down on the cooking time. Only had frozen spinach and added 1 package. Did not have coconut milk so added a handful of unsweetened coconut and then stirred in a heaping tbsp. yogurt at the end. The blend of spices is incredible! The only addition of spice I used was 1/2 tsp. curry powder but kept all the other spices and measurements the same. Didn't do lentils in seperate pan. Just added them to the onion/garlic/mustard seed saute. Used 'roasted garlic chicken broth' in lieu of water. About half way thru I added spices and then spinach at the end. I had a bowl without the spinach and that was equally as good. I'd prepare this again and again even if I didn't have spinach. Served over Basmati rice that I dressed up with some whole cloves, onion flakes, green peas, and safrin. A+++ thanks for the recipe!

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TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Jan. 14, 2006

I would actually give this 3.5 stars. It's good. A very average (not less) and tasty recipe that I'm sure I'll make again. I agree that spices should be kicked up, and I also added a yellow curry powder, which gives it a rich taste that I really like. Healthy and easy. Good.

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APCOOKING

Cooking Level: Intermediate

Home Town: Marmora, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Dec. 25, 2005

It was soooo good until I added the coconut milk. I used chicken broth instead of water and added a dash of cayenne to the lentils. Mmmmmm. Then I added that milk! Ruined! "Sniffle" I will try this again, but definitely without the milk.

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DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Columbia, Maryland, USA

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Reviewed: Nov. 11, 2005

This was great, and so easy! I used 1/4 tsp. chili powder because I don't like spicy dishes. I used only 1/2 onion, and thought it was plenty. I also decreased the butter to 1 Tbl. (didn't need any more), and omitted the coconut milk because I didn't have any. It wasn't missed! Thanks for the recipe!

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KRANEY

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Oct. 4, 2005

This recipe is missing something. If you look at past reviews, you'll notice that most of the reviewers who enjoyed this dish made some modification. I recommend following some of this past advice. I felt that the dish lacked depth, not heat, but something else -- carmelizing the onions might help. My garam masala may not have been of a very good quality.

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AMHEINTZ

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Indian Dahl with Spinach

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