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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: 
4 to 6
Recipe Category: 


really is wonderful! we didn't add tomatoes since they are not in season, all the ones at our stores look gross, and added cauliflower, fresh spinach.. the measurements for this dahl are Right On!!


Very Good!!!!!


Another plus is, it freezes excellently well; when thawed it separates a bit but heating and mixing well makes it even creamier.


I made a big batch of this for my lunches this week and I really liked it.  I used one & half times the amount of the lentils & water and doubled all the other ingredients and I'm glad I did, coz it wass great.
It will go into regular rotation with my 2 other favourite dahls.



This was definitely delicious. I used extra tomatoes and onions cuz I loved how good they tasted with this spice combo. I've made it twice in the past week! ;)b


this is genius :D
me and my omnivore roomate inhaled the whole thing within minutes. I've been looking for a decent dhal recipe and this is soooo good ...thank you so much for sharing


This made a lot and it was good, cheap meal. Next time I'll use less chili powder (since I'm a wimp).


This was good. Although a bit too hot for me. Apparently my curry powder is very potent. An easy meal with pantry staples.


I made a double batch of this last night and luckily it went over well with me and my roomie because we have a ton of leftovers!

I modified it a bit by using brown lentils, then adding chopped carrot, red peppers,  and frozen peas. I also added a bit of turmeric and didn't have any dried coriander but added fresh chopped cilantro in the end to make up for it, which I usually prefer anyway! I didn't use red chili powder because I wasn't sure if you meant red pepper/cayenne or actual chili powder, so I decided to use red pepper flakes instead-worked very well, but I like alot of heat. I served it with warmed pita bread and dollop of tofutti sour cream.

All in all it was good, and had a different flavor than most Indian style dishes I am use to making.


I used split mung beans (yellow) to make this and it was excellent! Mung beans require a bit more liquid than red lentils, but it was definitely a keeper. I used fresh tomatoes cuz I'm out of canned, but they were fine.



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