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Reviewed: Jan. 29, 2008

What I liked best about this recipe was the sweet touch of the raisins (add a bit more) and the crunch of the lentils. I omitted the potatoes. The flavor is definitely Indian but not overpowering and went well with another recipe on this site (Indian pork chops). I thought the dish needed to be salted a bit more but I like things on the salty side.

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SUNBUZZPLUM

	Cooking Level: Intermediate
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Reviewed: Mar. 22, 2007

Delicious! It looks really pretty too; all the colors make the dish special. It's tasty and healthy. I serve it with the Indian Tomato Chicken posted by Karen.

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GYPSY_DANCER


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Reviewed: Jan. 23, 2007

I made the recipe just as written... well except i did brown rice instead of jasmine, In the end though I found this to be rather bland. I agree with some of the other reviews in that I would add some heat and more spices next time.

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MEMORIE


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Reviewed: Mar. 29, 2006

Very filling and surprisingly easy to make if you have everything chopped up before hand. I liked the sweetness of the raisens and added a lot more than the recipe called for.

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PEEEJN


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Reviewed: Feb. 17, 2006

This was a very nice dish. Had basmati and used that instead of Jasmine. Since this was not the main meal, I kept the spices exactly as written. I would however, double the spices if this was going to be the main course. I did add a small piece of cinnamon stick, and ground 3 cloves to add. I also added 1/2 tsp. tumeric for color. Very nice balance of spice. I didn't think the pepper would go w/the taste, so shredded 1 med. carrot instead and gave a beautiful color. Also tossed in a few pistachios during the second 10 min. simmer along w/the raisins and carrot. Potato was perfectly done and added it at the beginning of the simmer. This makes a nice dish and does make alot to feed 4 people by the time one gets the vegetables in there. Will make again. Served this w/"Indian style sheeshk kabab" and "Red Lentil Curry" here on Allrecipes and was a nice meal.

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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: May 19, 2005

I replaced the lentils with quinoa and the peas with celery, and added 3 minced small green chilies. Very tasty!

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chvickers

	Cooking Level: Expert Home Town: Calgary, Alberta, Canada
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Reviewed: Feb. 8, 2005

I would not make this again.

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SOAAD21044


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Reviewed: Jun. 18, 2004

This was okay, but suffered from some textural problems. With the various additions at different times that necessitated stirring, I thought that the potato got kind of mushy. Next time, I might cook the lentils and potato together separately, with their own spices, and stir it all together briefly at the end. The red pepper seemed an odd choice, flavour wise; I would use a hot pepper, next time. The spicing was nice but milder than I prefer, so I added a liberal amount of garam masala after it was done, which helped enormously. The leftovers re-heated well.

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Kuldunia

	Cooking Level: Expert Living In: Vancouver, British Columbia, Canada
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Reviewed: Apr. 23, 2003

I really liked this recipe. The dish turned out hearty, but not heavy, spicy, but now overpowering. I used chicken broth instead of just water to give it an even fuller flavour. I think that the next time I make it, I will definitely rince the rice first, to avoid a bit of "gloppiness" due to the starch.

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HEIDI TEE


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Reviewed: Apr. 1, 2003

Very, very nice and hearty! This makes 4 really large servings. I used basmati rice, and omitted the butter at the end. I felt this could use a little more "heat", so next time I'll add some red chili powder as well. Thanks for posting this!

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Anu


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Reviewed: Apr. 1, 2003

My family and I liked this recipe. I pre-cooked the garlic, onions, potatoes with the spices in a pan. Then added the mixture to the rice, lentils, peas and red pepper inside a rice cooker. This rice dish is a meal in itself. I made a soup, too and I'm glad I just had the two because it was so filling. Thanks for the recipe!

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AIMEE-JIN


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Reviewed: Jan. 27, 2003

A tasty dish that I throughly enjoyed.

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LEO_CARLING


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Reviewed: Nov. 13, 2002

This is a really flavorful rice recipe. It's great on it's own, but you might go into flavor overload if you serve it with curry or another spicy Indian dish. Green lentils require more cooking time, try the red ones.

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MsPoppy


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Reviewed: Sep. 30, 2002

Wonderful mix of flavors! I omitted the raisins and butter, and they were never missed. Thanks for the recipe!

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KRANEY

	Cooking Level: Expert Living In: Houston, Texas, USA
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