No ImageRed Lentil Dal

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  1. Kyra

    Made this for dinner tonight – absolutely delicious and easy to pull together! Great weekday dinner recipe.

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  2. Alison Hornsbury

    I have been making Dahl for ages but I thought I would try one this time. Really glad I did as it pushes you to try new spice combinations. I really like this one. I read the comment on US vis European weights and measurements. I think most people have a set of cups and they are the same sizes as in the us. Most scales can be easily adapted from metric to imperial and back so I can see it as an issue!
    Nice recipe that I will make again.

    xxxxxyyyyy

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  3. Deanna

    Delish! I modified it for the Instant Pot (IMO the Instant Pot achieves perfect lentil texture across the board), and it was great. Nice spice profile — just enough turmeric to taste it (breathe it, really) but not overdo it. (Saute the onion in the IP, add garlic for one scant minute, add spices and bloom them, add lentils, water, and one can diced tomatoes and cook for 10 minutes with 10 natural release. )

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  4. Mengqiwoooo

    Note to self: add a couple more table spoons of water to get a less thick texture in the end.
    Stir fry the tomatoes before putting lentils in.
    DIY 5 spices: cumin powder, turmeric powder, chili powder, bay leave, cinnamon stick

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  5. Ryan

    Its my first time even eating Dal let alone making one. It came out just like the picture. I wish we could attach a photo to these reviews. I doubled the recipe for so we could have leftovers. I think the salt really enhances the Dal. Start small then continue adding until you get the desired taste. I couldn’t find a Bengali 5 spice from the international store so I made it from scratch. Never used fenugreek but its tastes similar to peanut butter. Don’t leave it out. Thanks Elise.

    xxxxxyyyyy

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