Traditional yellow lentil soup (Dhal) from Prashad at Home: Indian Cooking from Our Vegetarian Kitchen (page 228) by Kaushy Patel

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

Accompaniments: Cabbage & pea curry (Sukhu kobi wattana); Pointed gourd and potato curry (Sukhu parvar bataka); Boiled basmati rice (Baath)

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

  • Eat Your Books

    Can substitute demerara or soft brown sugar for jaggery.

  • Yildiz100 on October 05, 2020

    I reduced the sugar from 60 to 50 grams because I had convenient 50 gram lumps of jaggery. Even with the reduction this was too sweet for me. I am trying to balance the sweet with a bunch more chili powder, but I it isn't quite possible. Next time, I would reduce the jaggery to maybe 20 grams. Otherwise, this is quick, easy, and tasty. One more thing: just pour the tarka into the lentils. No need to make a mess ladling lentils into the tarka.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.