Delicious Pakistani Dhal
3 cups water or vegetable stock
1 cup dry red lentils
4 to 5 tablespoons vegetable oil
1 medium onion, diced
1/2 medium-sized ginger root, peeled and chopped
2 to 3 cloves garlic, diced or crushed
2 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon red chili powder
salt and pepper, to taste
1/2 (14 ounce) can chopped tomatoes
1. Heat water or stock in pot until boiling. Add lentils and boil for one minute. Reduce heat to a simmer. Simmer lentils until they resemble a thick paste.
2. While lentils are simmering, heat oil in frying pan. Add onion, ginger, and garlic; fry until soft. Add curry, coriander, cumin, chili powder, salt, and pepper; saute for 2 to 3 minutes.
3. Add tomatoes; saute for another 3 to 5 minutes. Add fried spice mixture into lentil paste, stir and cook an additional 15 to 20 minutes.
Serve as is or over basmati rice.
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yum yum. ive never had dahl but this was yum!
I made this on Monday - exactly as written - and it was absolutely fantastic! My entire omni family has embraced meatless monday's (hey...it's a start), so I made this and a chana masala on this site, and everything was raved about.
I keep forgetting to review this recipe as I have made this dahl three or four times now. My only changes are to use fresh tomato instead of canned but I add a few tablespoons of tomato paste as well. I love the combination of spices in this. Last time I added just a touch of cinammon too. This recipe is so easy to make, so filling and tasteful. Thanks for sharing it!
This is one of the best recipes that I've cooked! Thank you so much for sharing it with us! I've cooked it about 4-5 times now and each time it gets better. Last night, I upped amount of spices used by just a smidge and I used a whole can of diced tomatoes instead of the chopped tomatoes that I have used in the past. I didn't have any fresh ginger, so I did use powdered. Everything blends so amazingly well. Oh, I used veggie broth for the lentils and what a difference it makes! I used couscous as my grain instead of rice and it's so yummy!!!
My only issues with this recipe were self-inflicted. I did not take the time to chop the ginger fine enough so I kept getting hot spots. I did add a zuchinni as suggested in some of the reviews and used the whole can of tomatoes. The only tomatoes I had were either with chilis or fire roasted. I opted for the fire roasted since I do not like hot peppers much and had already added the chilli powder. regular would be better. I really liked it, Omni DS17 likes it, Dh does not care for veggie curries in general so he was not a fan.
I served it with brown bismati cooked with star anise, cinnamon sticks, cloves and cardomon pods.
I undercooked the lentils by a lot, but I'm hoping they'll soften up when I reheat the leftovers. I added zucchini and yellow pepper and subbed ground ginger for fresh because it was all I had. This recipe was pretty good, but I didn't think it was fantastic. I would make it again though.
This is officially my red lentil dal! This is easy and flavorful. I exactly followed the recipes and served it over basmati rice and it was wonderful!
This recipe is absolutely delicious. The only thing I did differently was to use the whole can of tomatoes. So good, I will make this again and again. Thank you so much!
This is a great recipe! I usually make double batches of it because it goes so fast. I didn't even add any oil of salt! I usually add a few more veggies (peas & chard) to this recipe to give it more texture. I recommend this to everyone. My friends and boyfriend love these lentils.
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