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Delicious Pakistani Dhal

What you need: 

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

What you do: 

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.

Preparation Time: 
45 minutes
Cooking Time: 
Servings: 
4 to 6
Recipe Category: 

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yum yum. ive never had dahl but this was yum!

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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. 

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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!

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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!!!

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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.

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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. 

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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!

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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!

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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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