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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: 

SO HOW'D IT GO?

this was fantastic! i added potatoes and it came out super mushy...but that was my fault. i also didn't have any coriander...so I put a dash of cinnamon and it was perfect. thanks!

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This is dang delicious! I made this while I was also in the middle of making three other things. I hardly paid attention to this dish, and it came out perfectly. It gets extra points for being low-maintenance. Also cheap and convenient. Most ingredients are always on hand. I did add a bit more spice because I like most things really spicy.

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Not sure if I used the right kind of lentils but this still came out really good. I used tomato paste instead of actual tomato and ate it with a side of quinoa. The next day I even ate the leftovers in a taco shell  :) Yum.

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Superbly easy recipe, fantastic results.  Happened to have a tin of indian spiced tomatoes in the cupboard which went really well.  I'm not a ginger fan so just used a teaspoon of dry ginger, and used hot chilli flakes instead of powder.  Also only needed a really light spray of olive oil rather than tablespoons full, but we do have a fantastic non-stick pan :)
Because the rest of the family took longer to get ready for dinner than anticipated, I probably cooked the whole mixture for closer to 40 minutes than 20, but it just had more time for the flavours to soak in and the end result was delicious.
Will definitely be making this again, cheers! :)

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i made these again today! Yum Yum YUM!!! :) THey bring me so much joy. didnt have canned tomatoes but chopped up two small ones instead. still was amazing. also reduced the oil and i couldn't tell the difference!

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very delicious!  the only thing i changed was to saute my veggies in water, with only a splash of oil & i added a few handfuls of fresh spinach to get some more nutrients in.  very simple recipe... i ate it with piece of pita bread & im looking forward to my leftovers.

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I just made this as breakfast (I really wanted lentils this morning...haha) and YUM. I don't know why I haven't made this sooner. I really dislike onions and therefore never have them, so I just used a pinch of onion powder.

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This was absolutely delicious over rice. I was lazy and used powdered ginger and garlic instead of raw roots and cloves, and I used green lentils instead of red, but it still turned out just fine. I don't remember the last time I've eaten something this hearty.

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Quite delicious, even without the Coriander (i forgot it at the store) might try it with some kidney beans next time.

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i thought this was delicious, even when horribly bastardized (powdered ginger and garlic, dehydrated onion, old spices, and no broth ). as for the amount of tomatoes, i put in 19 oz. perfect. served over plain ol' white basmati rice.

also tried adding a bit of maple syrup, and though it certainly didn't taste bad, i found myself wanting more pepper because it was unnecessarily sweet. eh. the lessons we learn.

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