Reviewed: May 4, 2010

I've made this several times, and it's delicious, but with some modifications. I use a lot more vegetables than the original recipe calls for - about double the veggies for the same amount of rice. I use whatever veggies I have - always onion, potato, and peas, but I've also put in bell peppers, carrots, celery (stalks and greens), and even broccoli. I also increase the spices. At the end I like to add some cashews. The hard part is getting everything to finish cooking together - it can be a delicate balance getting the potatoes and rice to fully cook without overdoing some of the veggies. I keep making it, though - it's a great recipe to introduce lentils without being so unusual that it scares off pickier eaters :)

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6 users found this review helpful

Reviewer:

niccamarie

Reviewed: Nov. 3, 2008

Nutritious, tasty and visually appealing. It doesn't get any better than this. Because I like my Indian food with a bit of kick, I tripled the spices to really give it some flavor!

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4 users found this review helpful

Reviewer:

LeoCarling

Cooking Level: Intermediate

Reviewed: Oct. 14, 2008

I didn't have any ginger or cinnamon so I don't know whether that made a difference. It was OK, don't know whether I would make it again.

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2 users found this review helpful

Reviewer:

KayM

Home Town: Sunderland, Tyne And Wear, England, U.K.

Living In: Brentwood, Essex, England, U.K.

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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Reviewer:

SUNBUZZPLUM

Cooking Level: Intermediate

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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5 users found this review helpful

Reviewer:

GYPSY_DANCER

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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2 users found this review helpful

Reviewer:

MEMORIE

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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Reviewer:

PEEEJN

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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17 users found this review helpful