Red lentil dal (Adraki masoor dal) from Indian Cooking Unfolded: A Master Class in Indian Cooking, Featuring 100 Easy Recipes Using 10 Ingredients or Less by Raghavan Iyer

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Notes about this recipe

  • okmosa on January 27, 2024

    Such a simple and delicious dal. Perfect for a weeknight and mostly on-hand ingredients. I did not have a Serano chiles, but certainly will add next time. I used brown mustard seeds, so I’m not sure if that made any difference, but also used mortar and pestle so I didn’t have to pull out the electric spice grinder. I was concerned that tomatoes would make it too tomatoey, but they are not separately discernible and are so much a part of the dish. This doesn’t have knock-you-over Indian spice flavors (maybe because I didn’t use chiles or yellow or black mustard seeds? But I doubt it) but is a very dependable dal.

  • louie734 on November 15, 2015

    The best part of our indian meal with steamed white rice, cucumber raita, and curry house cauliflower. And the easiest/quickest. Just dal with rice and yogurt/raita would be a great weeknight meal. Ground the mustard in the mortar & pestle, which wasn't hard but they want to fly all over. Have your ingredients ready when cooking, things go rather fast. Don't be afraid of the 2 serranos; we only used 1 spicy one and wanted more heat.

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