Posted in: Bean & Grain Recipes, Globally Inspired Recipes, Gluten free Recipes, Indian Inspired Recipes, Lentil Recipes, Main Dish Recipes, Recipes under $5, Under $1 per serving, Vegetarian Recipes
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This has become a staple of my meal prepping. I eat it with naan. My roommate loves it too.
Didn’t have any cilantro but otherwise followed the ingredient list and instructions exactly. I will be making this again, probably numerous times. So easy and delicious.
As the classic college student in their first apartment, building up a spice collection has been my biggest struggle– they’re EXPENSIVE. This recipe is perfect for getting a tasty Indian recipe without a masala dabba! I used “Italian style (I think garlic and basil added)” crushed tomatoes because I had them on hand. I also tossed in a bit of yellow curry spice blend from a sampler, and a teeny bit of a veg bullion cube. I love spice so I kept the amount of cayenne, but I don’t recommend using the full amount unless you like it moderately spicy!
This recipe is delicious! Even my young children loved it. I was able to feed my family of 5 and have leftovers for under $5 Canadian. Win win!
This is one of my favorite recipes. I have been making it for years and it is always delicious. My kids are adventurous eaters anyway and this a family favorite. Thanks!
This is an all time recipe. I’ve made it probably a dozen times and it always plays.
Very good! ! This recipe is great, hope you don’t have creative bottlenecks~lol
Has anyone tried this with coconut milk or Whole30 mayo?
I have used 1/2 C canned coconut milk instead of regular for it and it turned out fine.
This recipe is a keeper. I like the cream addition at the end. I used 1 1/2 tsp cumin and 1 tsp curry powder and stirred in 2 handfuls of baby spinach when there was about 7 minutes left of simmering
Delicious!
I made this for dinner tonight, except that I used a can of cocunut milk instead of evaporated milk. It came out very well, spiced but not overly spicy. I also had forgotten that I was out of rice until it was done, it work with tortilla chips pretty well.
This is my family’s go to favorite lentil recipe. We’ve played with it over the years – trying almond milk, coconut milk, extra spice, even cooking it all in one pot to skip the rinsing step. All are good. I usually add a quick vegetable beside like peas or zucchini with a little cumin and salt. Sometimes raita. Such a staple!
Do you know if whole red lentils with the skin removed are sold?
I haven’t seen whole masoor dal locally (and I have 3-5 “Indian supermarkets” at my local high street alone (wikipedia says Main Street is US equivalent). Some packets do say red lentils instead of red split lentils, but they all look split/thin spheres of red. Hope that helps.
Delicious but spicy! I made a few changes. I used fresh tomatoes, coconut milk and decreased the amount of cayenne pepper. If you have a low tolerance to spicy foods, you will want to use a lot less cayenne pepper.
Looks delicious, but is it possible to substitute or omit the tomatoes? I’d like to cook this for a relative with a tomato allergy. Thanks!
You might like my Creamy Coconut Curry Lentils recipe. :)
Oh, perfect, thank you!
Really tasty stuff for people who have never had dal and aren´t always sure about lentils. I was worried that 1/2 tsp of cayenne would be too spicy, even though we like a fair amount of spice, but it was perfect for us. At the end I took someone elses advice and added a teaspoon of chicken bouillon because I felt like it could use a little something. Perfect touch!