This recipe has potential, but if prepared according to the instructions, it also has the potential to fail. My batch came out way to thick, salty, and spicy. I also would have appreciated knowing the EXACT cupful amount of water to add to the lentils instead of it just telling me "cover with 1 inch of water", because depending on the size of your pan, you could end up with the improper amount, as I suspect happened in my case. And because I was told to use so little water, of course the salt and spices were overwhelming, as well as the daal turning out like a thick paste. I will try this recipe one more time with the proper corrections, of course. I also opted to add 1/4tsp of garam masala, and used 1/2C fresh onion, and ghee in place of the oil, all for a more traditional Indian taste.
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This recipe has potential, but if prepared according to the instructions, it also has the...