This was wonderful. I'm making it for the second time tonight. A really great way to make vegetarian food without missing the meat. I used good spices that I bought from my local Indian grocer, which I think makes a huge difference in this dish. Only complaint... it needs more cauliflower. I LOVE cauliflower.
This one just didn't work. There was too much liquid which produced a mashy soup. Also, the end resulted tasted very strongly of onions - I would saute them first with the spices before adding the liquid, maybe that would help. I'd look for another version before I'd try this one again.
Great flavor and very easy to cook. I used a 1/2 teaspoon of crushed red pepper in place of the serrano chile because I did not have any on hand. I simmered the crushed red pepper and garam masala in the oil for a few minutes before adding the onion mixture, lentils, and vegetables. I also used 4 cups chicken broth and 2 cups water but found this to be too much liquid. Next time I plan to cut the liquid down to 4 cups.
This is my favourite kind of recipe: easy,cheap, healthy and ethnic. After reading the other reviews I decided that I would throw a sweet potato into the mix as well. After the curry had cooked a half hour I just mashed the sweet potato pieces to thicken the sauce. Six cups of water was fine, I thought. I also added cumin seeds and ground coriander after the black mustard seeds. I will definitely make this again.
I made this recipe last night and though I liked the flavor, six cups of water is way too much. By the time I cooked the extra water off, the vegetables had cooked down to complete mush. I liked the flavor, but the next time I make it I will probably only use four cups of water. I topped mine with sour cream.
The flavor is good but that's all. It wasn't thick by any means, more like a brothy soup instead of a stew. I used canned, drained and rinsed garbanzo beans instead of the red lentils so that may be why, but I can't imagine 1-1/2 c of dry beans would absorb all that liquid. Don't think I'll make it again.
The heading mentions Chickpeas, but they're nowhere in the ingredient list. Was this a typo? Most Dal recipes I've seen do include these and they'd be a great addition.
Amazingly easy to throw together, and fantastic flavor. This would be great one to make a big batch for a casual get together...
Wow, just made this recipe and it is SPICY! My husband does not like cilantro, so I added frozen peas in for color. Next time I make this I will use 1/4 of the serrano chili instead of the whole thing and I will add one additional carrot.
Delicious--except I do use half chicken broth/half water to add a bit more depth of flavor the the vegetarian version of this dish. I'm not a vegetarian, but I really love this dal without meat. I've made it several times--not with the lamb, just the vegetables--it's my go-to quick meal. I also do not have the chile on hand, so I use crushed red pepper for heat.