Recipe by Rachel
"A spicy Indian lentil soup that can be enjoyed with rice or Naan, the Indian bread. A very healthy dish."
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ginger root, minced
chopped fresh cilantro
jalapeno peppers, seeded and minced
ground coriander seed
salt to taste
I would have rated this three or so when I first made it as the lackluster flavor did not justify the effort. So, we only ate a little and put the rest in the refrigerator. A couple of days later, I heated it up for a quick meal, planning to add some stuff to spice it up. Not needed! Wow, what a difference! Sitting for a while really brought out the promised spicy, wonderful flavors. Now I make it in advance and it is a favorite dish.
This dish has a wonderful aroma and flavor. I usually do not cook with fresh tomatoes (I don't like their texture or flavor), but enjoyed this combination. I would add sliced carrots and green peppers for more color contrast, reducing the number of tomatoes to 3.
Perfection! What an amazing recipe. With few modifications (my tomatoes were very juicy, so I added only 1/3 cup of water, also I salted this dish -- it needs it!), I would have to say this is some of the most delicious food I've ever enjoyed. The flavors of jalapegno, garlic, tomatoes and the spices blended so perfectly. My husband used several expletives and the word 'abrosia' to describe his pleasure. This is on our 'must share with friends' short list. Thank you so much for sharing!!!! P.S. Individuals with sensitive palates should note that I added two huge jalepegnos, and used the seeds from only one of them. This produced a very high level of heat for us, and we are accustomed to eating hot food.
I liked it. I only used 2 jalapenos instead of 3 as called for! In my laziness, I did not cook the lentils separately. I sautéed the veggies and at the point where you are supposed to cook down the tomatoes, I just added my lentils and chicken broth (instead of the water), brought it to a boil, then let it all simmer together for about 40 minutes. And I only used one medium sized onion instead of 3 and 3 large cloves of garlic instead of 6...whoooa!
This was not only Healthy and Low Fat but delicious as well. I used 2 can s of diced tomatoes instead of fresh, just to save time. Thanks so much for the recipe, its a keeper!!
I would give this 10 stars if I could. It was the hit of my Indian Feast. This was a great recipe. Very easy to cook and a great compliment to the spicy foods associated with Indian cooking. I served it with Spicy Chicken Curry, Vegetable Biryani, Cilantro Chutney, and Naan. It made a great meal for guests who enjoy Indian food.
I have been searching for the perfect dahl recipe for years--and tonight I found it! I made a few minor changes. I used only 2 onions. Scaled the tomatoes down to 2 (tho I regretted not using 4). I added about 1/2 tsp of turmeric, mainly for colour. I also toasted whole spices and then ground them up. I simmered the cooked lentils with the rest of the ingredients for about 10 minutes to meld the flavours. I bet it will be even better the next day! (If I don't polish it off sooner!) Thank you for sharing. Highly recommended.
WAY TOO MUCH ONION. I recommend using only 1 med to large onion. I also used only 2 jalapenos and it was fine. I wish this recipe had the ingredients ordered in the order of use - otherwise, I had to take the time to mark out what I needed to do. I would also add how finely chopped the ingredients needed to be. In my opinion, it would have been better if I had made the onions FINELY diced so as not to compete with the lentils. With reducing the onion content dramatically, this is otherwise a very tasty (and vegan) dish.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Indian Dahl
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 209
** Calories from Fat: 52
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