Indian Dahl Recipe / Red Lentil Dahl / How to Make Dahl

[@debbieblincoe9880]

Kumera is also yummy in dahl and butternut. Also spinach and corgette. Also love chucking some chickpeas in.

[@CheaperWaysNZ]

Yeah it's really versatile - I like the idea of kumara in it!!

[@zalibecquerel3463]

Would you believe that this makes an excellent breakfast dish? It really is good. I like your idea of adding a little green capsicum, I guess it hits some of the same flavours as green chilli, without the burn. My trick: Just before serving, heat up a tablespoon of oil or ghee in a little pan, add some spices such as mustard seeds, curry leaves, cumin seeds etc, get it good and hot, then pour it over the final serving dish. Apparently the technique is known as "chhonk", "tadka" or "tempering" in Indian cooking. I also do this step if I'm reheating leftovers, as it brings everything back to life.

[@CheaperWaysNZ]

Ohhhh good idea ... and I'm definitely not beneath having dinner leftovers for breakfast so can certainly imagine this would be yummy for that haha ... unfortunately we didn't have any left after my lot demolished it!

[@ShineKelly]

We make a variation of this a lot and love it... also very similar to our red lentil soup recipe which we love just as much. Please do rinse your red lentils before you put them into the pan. You will notice a lot of cloudy liquid when you rinse them - it includes components that are not great for your digestion (if we don't wash/rinse we often get excessive stomach bloating and gas).

[@CheaperWaysNZ]

Oh I didn't know about washing them thanks for the tip!

[@j7ndominica051]

Looks similar to a yellow split pea porridge, which is a local ingredient (not sure about down south there). I would add garlic last as I think its volatile flavor cooks off, and you need more. Sour cream (greek yogurt) definitely belongs here.

[@CheaperWaysNZ]

Oh that's interesting, I've always been told to add garlic first but I might have to experiment with your suggestion of adding it later, I love garlic flavour 🙂

[@dubravkabelogrlicdubravka]

I love dahl. And I amke it simmilar as you. Great recipe. Thank you. Cheers

[@CheaperWaysNZ]

Awesome thanks for the feedback!

[@anesauaga297]

Now I'm hungry!!!! Thanks Sarzie for another awesome recipe ❤

[@CheaperWaysNZ]

hehe thanks chook!

[@louisadredge571]

Looks amazing. 🙂

[@CheaperWaysNZ]

Thanks - it's become a regular here now!

[@growtocycle6992]

I recommend you try toasting some whole mustard seeds and cumin seeds in the oil, before you add the garlic.! Dhal is the ultimate cheapo, healthy meal. I love it!! Split peas are much cheaper sorry, but need a long soak and very long cook. 😊

[@CheaperWaysNZ]

Yeah the shorter cooking time appeals to me lol ... I like the idea of mustard/cumin seeds too, such a good versatile recipe!

[@nmarie360]

Fantastic as always and super Yimple❤...I tried making home made vege broth and TOTALLY failed....so when you master a good home made broth please share😊

[@CheaperWaysNZ]

haha will do! So many people seem to do it well I'm glad I'm not the only one to stuff it up 😀👍

[@alberttenfoot]

Hi,Sarah! Thank you for another fine recipe to add to my list. A question for you. Three are only two of us, and your recipe is for five. Is it better to just reduce the weights by 3/5th? Or is the finished product suitable to store in the freezer?

[@CheaperWaysNZ]

I haven't tried it but have been told it freezes well for up to six months (probably just the Dahl mixture without the rice), so probably easier to do that than alter the quantities (especially with the cans!)

[@alberttenfoot]

@@CheaperWaysNZ Thank you, Sarah! I'll add your suggestion to the end of the menu.

[@zalibecquerel3463]

Definitely make the full amount, as it makes splendid leftovers if left in the fridge. The flavours even develop a little. If reheating, the dahl has a tendency to "solidify" (similar to porridge left in the fridge). In that case, add a little boiling water to thin it out back to the consistency you prefer.

[@alberttenfoot]

@@zalibecquerel3463 Hi! Thanks for the tip. I'll add a note at the end of the recipe.

[@StaceyMoore-y6h]

Hey Sarah. The written recipe doesn't mention lemon juice, did you decide later that it's better without it?

[@CheaperWaysNZ]

Oh good spotting! That was my mistake I'll go adjust that now, thanks lol

[@avantikadutta1599]

Oh thats not dal at all! Dal generally starts tempering of whole spices and then the aromatics. Hope you can refer to actual indian recipes to cook versatile dal dishes.

[@CheaperWaysNZ]

Thanks for the feedback! This was super yummy and maybe not completely traditional (I do love proper Indian from a restaurant!), I thought it was the most versatile and easy recipe for people who aren't used to it. Will certainly do some research though so thanks 👍

[@growtocycle6992]

​@@CheaperWaysNZ it's really easy to do the traditional thing. Just get in some oil: whole Mustard seeds, whole cumin seeds and maybe some cloves (i love them, but they have strong flavor). Cardamon pods could also be nice, but hard to find. I'm not a huge fan of turmeric. It adds color, but not much flavor. Ultimately, if it tastes good to you, don't change it. 😊

[@YAWN....]

Settle down!