Daily dal (Masoor dal) from Made in India, Cooked in Britain: Recipes from an Indian Family Kitchen (page 166) by Meera Sodha

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Simply spiced spring cabbage (Kobi nu shaak); Chapattis (Rotli); Garlic pickle (Lasan nu attnu); Fire-bellied garlic and chilli chutney (Lasan nu chatni)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lholtzman on March 29, 2024

    Good, but uses more pots than other similar recipes.

  • kkmatti on May 22, 2023

    Straightforward dal. Not my personal favorite dal from a flavor profile, but if you are looking for something simple as a side dish this will get the job done.

  • amandabeck on February 19, 2022

    a delicious, simple dal for when you don't need anything too fancy

  • ALawson25 on September 22, 2021

    I prefer her dal recipe from East to this one, but a pretty easy and simple meal.

  • meginyeg on September 21, 2021

    Not my favorite dal but it's decent enough. Flavours seemed a little muted. Will probably choose a different dal recipe next time.

  • bernalgirl on January 08, 2021

    I loved this as a dal to add to my regular rotation, and look forward to having the leftovers for lunch, but my family objected to the balance of flavors — too much tomato and lacking the richness of a tarka added at the end of cooking. I also suspect they miss the hit of asafoetida of my usual recipe.

  • Hannaha100 on May 29, 2020

    This was really nice and not difficult at all. I don't think the recipe says anything about fishing out the cloves but I would, particularly if serving to kids. I added a little ground ginger but no chilli to main pan and then added some extra fresh ginger and chilli at the end for me and DH. Blitzed it up for kids and added more water to make it more "soupy". M1 ate it all! M2 wouldn't touch but was clearly tired. One to try again.

  • excurvatus on January 06, 2020

    This came out well, though I might mince the garlic next time! Warming flavours without tasting like a cookie. It is quite ordinary, but that's kind of the beauty of naming something a daily dal.

  • patioweather on February 26, 2019

    I used a can of Muir diced tomatoes and it worked out well. I let it cook longer than instructed while I laid on the couch reading a book. It was delicious, especially when topped with the lightly spiced cabbage from the same book.

  • Totallywired on January 11, 2019

    Decent and satisfying dal. I thought the tomatoes threw it slightly off balance, wanted richer flavours, might brown the onions next time.

  • Delys77 on November 09, 2017

    This was a winner for us. As stated the recipe served 4 with a side salad. Very healthy and doable on a weeknight (about 50 minutes) as it is moderately hands off. The spicing was just right for us and the slow cooking of the onions is definitely key. My lentils took closer to 20 minutes and I did have to add a touch of water. Otherwise very good as written.

  • hsteel on March 08, 2017

    A tasty and relatively easy dal recipe. Definitely will make again. I added some spinach that needed used up.

  • Lepa on February 01, 2017

    My family liked this. I pureed it in and served it as a soup, with some lemon and yogurt as a garnish. Delicious!

  • Yildiz100 on July 04, 2016

    Delicious! I only felt it was missing some acidity, so I added some lemon to my bowl. I also added a tiny bit of water because I prefer a thinner dal. Last change, I included one seeded green chili because I wanted to use some up. (Finely chopped, added during second half of onion sautéing. ) This makes a huge pot of dal so I may halve the recipe in the future. I will definitely repeat this!

  • westminstr on May 04, 2016

    I thought this dal was delicious. However, it took a little too long for a weeknight. Next time I would make entirely ahead and then reheat later. I was short on onion (could have used more) and ginger (reduced amount was fine) and used only 2 whole cloves. O refused to try it and E did not like it.

  • joneshayley on May 03, 2015

    Beautiful lightly spiced dhal - lovely with chappatis.

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