Dhal is simply the Indian word for lentils, and masoor dhal refers to the red variety. They are infused with ginger, turmeric, cayenne pepper, onion and cumin. Serve over plain or fragrant rice, or with naan.
Reduce the amount of oil for a lower fat dish!
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. - 15 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. - 15 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! - 15 Sep 2008