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Made this for dinner tonight – absolutely delicious and easy to pull together! Great weekday dinner recipe.
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.
No, most people do not have those cups. We don’t use them, because we don’t use cup measurements :)
I know no one who has them and when I looked to buy them I had trouble finding them. They aren’t available in most stores here. Everything is done in grams and the vast majority of people use a small weighing scale.
Thanks for chiming in, Elise. We’d love to know where you live. It’s funny–you don’t have measuring cups, and most Americans don’t have a scale. Yet we can now easily read and attempt to cook each other’s recipes, and are the better for it.
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. )
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
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.
I’m so glad you liked the dal Ryan!
Can you use green lentils if it’s all you have? How would cooking time and water ratio change?I
Technically, you could use green lentils, but they hold their shape better than red lentils, and the end result would have a texture that’s not as porridge-y, which I think makes the red lentils specifically more appealing in dal. Give it a shot with the green lentils, keep the lentil-to-water ration the same, and add more water if needed. Good luck!
I like this – and I don’t usually like lentils! My husband loves it so I try to make if often for him. I usually serve it over Jasmine rice as a side dish or meal starter. Thanks for another great recipe.
Based on comments from an Indian friend this is the substitution I settled on for panch phoron: 1/2 tsp nigella seeds (Penzeys Charnushka) + 1/2 tsp cumin seeds + 1/2 tsp fennel seeds + 1/2 tsp black or brown mustard seeds + 1/2 tsp fenugreek seeds
Nice recipe, but guys can you please think that there are people outside of US who want to cook this? The measurement system really frustrates me, it would be really nice if you would put the grams as well
Hi, Nicolae! It’s on our list to go back through the nearly 3,000 recipes on this site and convert them, but that takes time and we are a small team of people. Our new baking recipes always use grams for dry ingredients in addition to standard U.S. volume measurements. All of this is to say, we are working on it. Please be patient with us.
I hoping to make this recipe…1 Dec 2019…I understand you have 3000 recipes to convert, but…
could you tell me the grams for this recipe (its your first!)
and I will enjoy making in the UK. Cheers!
Hi, Kathrine! Unfortunately, my test kitchen is being renovated right now, and I don’t have access to the ingredients or a scale to weigh them out. One cup of red lentils is about 200 g. Everything else should work well enough just by guesstimating. You can also google the individual ingredients and it will give you the conversion. For example, google: 3 cups water in grams and google will let you know the answer. It’s not as exact as weighing the ingredients in a kitchen but it should do the trick.
this is a super simple recipe with hardly any complicated measurements. a teaspoon and a cup should be do-able to improvise right? thanks, simply recipes!
yes, but I don’t know if the cups I have at home are the same size as the ones in US homes…
TRY THIS CONVERSION PROGRAM
Firstly, I’m not American and not looking to start a discussion, however I think it’s important to turn the situation the other way around. Most recipes from countries that use the metric system does not list imperial measurements, meaning Americans have to convert these recipes as most people don’t have a scale. Testing a recipe using two different systems can sometimes take a very long time, time most bloggers probably don’t have. I’m sure some googling can give you an efficient starting point for metric measurements, and then you can always adjust for next time you cook you recipe.
Absolutely amazing! Super authentic, really easy to make and delicious. I had to add coriander seeds and extra five spice (1 teaspoon), but that’s just personal preference.
So delicious!!! This recipe is bursting with amazing flavour! Will make again and again!
Best Dal I’ve ever had!!!Super easy and sooooo delicious!!!
traditionally, are the mustard seeds black or brown?
Hi Bing, good question! I use both.
Traditionally us Bengalis use white mustard seed in panch photon. Your day recipe is brilliant and I can vouch for the authentic taste.
I’ve made this recipe twice. I love it.
Fabulous. Add can of petite dice tomatoes (rinsed). Doubled it. Take it easy on the salt. Add less, then more to taste. Will triple next time because it’s so good.
Made it last night. Absolutely love it.
A new favorite! So easy and healthy and delicious! My friends and family love it. Thank you
Delicious! A winner! Thank you! I made it just as written and was very happy with the result. I have made at least 20 red lentil dals (and many other dals), and this simple, delicious rendition goes to the top of the list. Thanks again!
I didn’t have any fenugreek, I used stewed tomatoes and used dried cilantro plus a bit of white pepper. I also added browned ground pork to it. It was delicious. I’ve had a few failures with lentils, so I was delighted!
I’ve made a lot of variations of Dal over the years and this was definitely one of the very best. Thank you for posting it!
I noticed that many red lentil soup recipes I have come across recently call for a bit of lemon juice or lime juice. I think of these as delicate additions to a salad or something fruity. What purpose do they serve in a lentil soup? Am I missing out by skipping them in my soup?
Hello Miriam, a bit of lemon or lime juice adds a touch of acidity to a dish which has the result of brightening the flavors and in this case giving the soup a lift.