Dhal from River Cottage Veg: 200 Inspired Vegetable Recipes (page 238) by Hugh Fearnley-Whittingstall

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Notes about this recipe

  • LFL on August 24, 2020

    3.5 or 4 stars. There are a million dal recipes out there but what makes this one good is that it only has seven ingredients (six if you leave out the optional cilantro as I did) so it’s quick and easy. And the taste is great too. Pantry-friendly as well. I may use one and a half instead of one teaspoon of cumin seeds next time, but otherwise it’s lovely. I substituted yellow lentils (my first time using them) for red lentils and added the salt at the end. The color is bright yellow. From the turmeric, I’m sure, but I suspect from the lentils too. I didn’t have any cilantro (or any of the alternative herbs) so I left that out. Added a bit more water while it was simmering and it still came out nicely thick. Delicious! I’m tempted to put it in regular rotation since it’s tasty and easy.

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