This is a very yummy, authentic dhal, with coconut milk added towards the end of cooking. Freezes well.
Was tasty but a bit watery. - 31 Dec 2010
love it, cheap, healthy, easy, tasty - 06 Apr 2010
I tried this recipe once a few weeks ago and was moderately happy with the results. I tried it again last night, but made a few adjustments: I started to saute the onions first (and added 3/4 tspn curry powder) and let them caramelize (about 20 minutes on low.) I added a pouch of vegetable buillon to the boiling water, doubled the salt and used 3/4 tspn chili powder instead of the 1/2 tspn in the recipe. Lastly, I used 1 package frozen, chopped spinach (thawed and drained), and 3/4 cup plain (NOT vanilla) yogourt. My boyfriend grew up eating Indian food, and I was put on a pedestal after making this dish! I served with whole wheat tortillas as I didn't have naan or roti available. This (adjusted version) recipe is now forever in my collection and I know it will be well-received by all. Yeah for me! - 18 Jan 2003 (Review from Allrecipes USA and Canada)