This is my own adaptation of an Indian recipe. It is simple, but surprisingly yummy. Serve this for a healthy vegan dinner over basmati rice.
Toor dhal, the most widely used dhal in India, will be available in your local Asian shop, or via the Internet. It also comes in an oily variety, Malawi. You could, however, substitute yellow split peas in a pinch.
This was easy to make but quite bland, I think some more spices would add interest. Probably won't make this again, but I do recommend toor dhal - it's much nicer than red lentils! - 24 Jul 2012
This was seriously good. I used 1 cup of red lentils, and 2.5 cups of vegetable broth in place of the water specified. I also used half a white onion, half a red onion, four cloves of garlic, and during the last five minutes, wilted fresh spinach directly on top of the lentils, along with the remaining salt, pepper, cumin and garlic specified in the recipe. Got rave reviews from vegetarians and meat-eaters alike. Excellent recipe! - 21 Feb 2008 (Review from Allrecipes US | Canada)
I have been making this for a few years and love it every time. I always use fresh spinach and substitute chicken broth for the water. Very tasty!! - 02 Jul 2007 (Review from Allrecipes US | Canada)