This is an Indian red lentil dish called masoor dhal. Lentils are infused with ginger, turmeric, cayenne pepper, onion and cumin. Serve over plain rice or with naan.
Something else. I tempered the dal the traditional way by heating the oil in a little pan and then added fresh chopped onion, cumin and a half teaspoon of minced garlic. Cook till onions are a light golden brown. Add the cumin and garlic in the last 45 seconds before pouring oil mixture into the daal. Also using ghee (clarified butter) or regular butter gives it a richer and more authentic flavour. Cook the combined mixture for about 2 minutes on low heat. Yummy. - 29 Sep 2008
Something else. Good dhal recipe; however, if you soak the dhal for an hour before cooking (preferably overnight, but an hour will do) the dhal will get softer much quicker. also, fresh dhaniya leaves (=coriander) added at the very end, after the dhal is cooked, will add so much to flavour. just a handful of dhaniya will do. - 29 Sep 2008
Used different ingredients. I loved this recipe! I was looking for a simple lentil recipe to get me through until my next paycheque and I spied this one. I had all of the ingredients on hand except ginger which I left out. I also added a dash of garam marsala and fenugreek. I will DEFINATELY be making this again! - 29 Sep 2008