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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?

Wow! This is super delicious. My god, it's amazing. Haha. :)

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;)b This was delicious. I make dal every week, just a simple yellow split lentil (split moong dal) flavored with garlic and mustard seeds and I add chopped zucchini and tomatoes. This week I wanted something a little different and this recipe was absolutely perfect. I still added my traditional chopped zucchini and tomatoes ... My husband REALLY loved it. Thank you!

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I made this recipe last night and it was a hit! I will definitely make it many more times in the future. I used only 2 tbsp of oil to cut down on fat and calories and thought it worked fine. As for the ginger, I was unsure so I referenced another dal recipe that said 1 one-inch piece so that is what I used. It was good, but I'll probably put in more ginger next time as well as more spices to take it up a notch. I can't wait to break into my leftovers for lunch today!

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I love this! I added a good double handful of baby spinach in the last few minutes of cooking, plus a bit of coconut milk. Instead of "curry powder" I used my own blend of spices: coriander, one black cardamom pod's seeds, turmeric, spicy paprika, white pepper. I used the fresh ginger and garlic too.

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This was an amazing main course for the Mother's Day dinner I prepared.  Instead of tomatoes I used mild salsa.  I served the dahl with brown rice, lavash bread, and with homemade chutney and garlic raita.  It was a great meal.

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Oh, and I used peanut butter instead of oil like someone had suggested in a previous post(just 2 tbsp. for my BIG batch). I like the idea, it worked well for me.

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This sounded good from the recipe, so I made lots for leftovers. I had never cooked lentils before, so I'm glad I picked a good recipe. It tasted great! I had mine atop brown rice cooked with saffron :)

The only problem I ran into was probably overcooking my lentils? I dunno, but it seemed like I may have added too much water (package directions called for less, I noticed afterward). It was still tasty though.

Lately I've been tracking my calories and nutrients and such, but after this meal there was no way i was going to be able to fulfill my daily calorie "budget" because I was way too full to eat anything more. There was lots of protien from the lentils too. Great meal :)

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This was so great! The flavors were a lot different than what I'm used to eating so it was nice to shake things up. I used regular lentils, garlic powder and ginger powder. I also used tomato paste. It taste amazing with brown rice, spinach, fresh tomato, and zucchini on a taco shell or by itself.

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Love this recipe, perfect with rice or mashed potatoes. I do 5 cups of lentils, use a medium size can of crushed or diced tomatoes, ginger powder, and double the spices. I also reduced the cooking time once I have mixed the spices and lentils together. Lots of leftovers!

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2nd attempt now. This time I ran garlic and root ginger through food processor and added vegtable stock on final mix. The food tastes great. Thank you so much for this recipe!

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