Red split lentil dal (Masoor dal) from The Three Sisters Indian Cookbook: Flavours and Spices of India: Delicious, Authentic and Easy Recipes to Make at Home (page 135) by Sereena Kaul and Alexa Kaul and Priya Kaul

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

Accompaniments: Basmati rice (Basmati chawal); Wholewheat flatbread (Chapati)

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

  • Ro_ on April 29, 2023

    With dal I often feel like I don't know what I'm aiming for as I don't think I've ever had an authentic Dal in a restaurant or made for me in any context. This recipe turned out very soupy, so I reduced it a bit more than stated but not sure if that was right or not, but still very soupy at the end. The flavours were nice but not stand out, it needed plenty of salt. I served with deep fried roti, which was nice.

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