Gingered red lentils with garlic (Aadrak lagoon masoor ki dal) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 398) by Raghavan Iyer

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

Accompaniments: Ridged luffa squash with onion and cilantro (Toori nu shaak); Grilled flatbread studded with chile-spiked onions (Pyaaz kulcha)

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

  • TrishaCP on June 23, 2021

    This was a really enjoyable dal. I will definitely make this again.

  • lorloff on June 03, 2018

    This is a fantastic curry. I increased the chiles as suggested. We like spicy food too. It was a winner. Will make this again.

  • JKDLady on December 03, 2012

    I was going to make a different lentil curry until I read sarahcooks review of this recipe. I made it instead and am happy I did so. This is a terrific curry. Personally, I would make it a bit spicier, but I like really spicy food.

  • sarahcooks on October 17, 2012

    I think I finally found the dal I've been looking for! I've been searching for one like I've had at Indian and Nepali restaurants. I have been assuming the flavor I'm looking for was lemon or lime, but I think maybe all along it was ginger! This also turned out the right consistency, something I sometimes struggle with. Anyway, highly recommend this one!

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