Red lentils are flavoured with caramelised onions, cherry tomatoes and chopped coriander in this colourful dish. It is great served over freshly made basmati rice.
A few things to note: 1. Traditional (and in my opinion, more flavorful) daal is made with chhana daal, this can be found in the ethnic section. 2. cherry tomatoes are never used in bengali cooking, I recommend 1 small tomato, diced. 3. I recommend using 1 large onion in the whole dish, 3/4 in the lentils and the remainder when frying up at the end. 4. The heat level for this dish is not high with serrano peppers. I would recommend using the small hot peppers found at an Indian store. 5. 1/2 tsp of turmeric is very mild to me. I would use 1-2 tsp myself, as it's very healthy for you and doesn't have a strong flavor. - 07 Apr 2010 (Review from Allrecipes USA and Canada)
This is delicious! I had never cooked anything Indian before and was a little skeptical but it turned out great. Advice to others...do not buy the turmeric from the spice aisle like I almost did. Buy it from the Oriental food section. The difference? One 3 oz. bottle for $9 or one 14oz. bag for $3. - 28 Feb 2010 (Review from Allrecipes USA and Canada)
This dhal is generally made with channa dhal,but will taste good with red lentil.good dish to serve with plain rice and dry potato subji.bengalies make sweet tomato chutany alond with it as side dish. chhaya - 29 Jan 2010 (Review from Allrecipes USA and Canada)