Reviewed: May 28, 2012

Perfect!

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Reviewer:

gweilo69

Reviewed: Jan. 29, 2012

great! i added 1 Tbs of curry and 1/2 tsp cinnamon and red pepper flakes. yum!

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Reviewer:

pinksmear

Reviewed: Jan. 18, 2012

Couldn't find red lentils, so used green instead and I think that did the recipe some disservice. I find that it tasted better the next day and great with chapati!

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Reviewer:

merlion

Cooking Level: Beginning

Home Town: Singapore, Central Region, Singapore

Living In: Colorado Springs, Colorado, USA

Reviewed: Jan. 15, 2012

Perfect combination of flavors! I changed it a little by cooking the 1 cup of lentils with 2 cups of water in with all the other ingriedients for 45 minutes. It made really great lentil soup that I served with basamati rice and naan.

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Reviewer:

Rosie Amoroso

Cooking Level: Intermediate

Home Town: Riverside, California, USA

Living In: Kirkland, Washington, USA

Reviewed: Dec. 6, 2011

I am really sorry but we just did not like this recipe. First it was written out of order which is rather frustrating when you are trying to time and prepare multiple components of a meal. Secondly it was weirdly full if spice but yet still bland. eating it with chutney and Naan helped but we didn't even bother to save the leftovers of which there was a lot.

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Reviewer:

jolley900

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Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

Living In: Chicago, Illinois, USA

Reviewed: Oct. 30, 2011

To simplify this and to save time, I started with step 2. I didn't have jalapenos so I used chilis. Same effect. I used powder for cumin, coriander and garlic. Then I added the raw lentils and water to the same skillet (no time in this house to pre-cook anything and no intention of using a pressure cooker!). Cover tightly and simmer on low until the lentils are soft. Keep adding water if needed. Nice to do on a Sunday when you are just hanging around. This recipe is absolutely delish, healthy and mouthwatering tasty!

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Reviewer:

LeeW

Reviewed: Oct. 19, 2011

I wanted to love this recipe, but I didn't. As another reviewer said, it's both flavorful and bland at the same time. I used freshly purchased spices, but I still found the flavors to be dull, even after sitting for a couple of days in the fridge. I certainly wouldn't describe it as "spicy," and I'm still looking for a good everyday dahl.

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Reviewer:

VesHeill

Cooking Level: Intermediate

Reviewed: Oct. 3, 2011

This is not like any dahl I've ever had before. I don't know any Indians that use this much garlic unless it's dahl tadka, which this is definitely not. The garlic was overpowering, in my opinion. Very strong flavor but at the same time it's missing some POP. This recipe could use a little more finesse rather than being beaten to death with a few flavors.

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Reviewer:

Jayme

Reviewed: Jul. 19, 2011

I used green lentils and did not precook them. I just added them to the recipe and let it all cook together with the spices and liquid. I used canned chopped tomatoes and the juices. I used red onions and added 1 chopped red pepper (the long ones the size of your finger) and the red colour combined with the green lentils made it very colourful. I would hold back on the jalepenos too until you've had a taste. I used jarred jalepenos. I let it simmer to boil away the liquids. I served it with naan.

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Reviewer:

GingerbreadMommy

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Reviewed: Jun. 27, 2011

Made this with 2 cans of tomatoes instead of fresh. Other than that, I added A LOT of salt, plus turmeric and the other spices because as it was cooking it seemed to have no flavor. It does get better with age and it was quite good when it was finished. Only change I would say is to use less onion.

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