Maham's dal from East: 120 Vegetarian and Vegan Recipes from Bangalore to Beijing (page 227) by Meera Sodha

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

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

  • et12 on February 16, 2025

    Very good, comforting flavours and so easy. I used Chana dal instead of mung dal and it worked fine, except it nearly took twice as long to cook.

  • christineakiyoshi on February 16, 2025

    My husband loves this! I need to plant a few more curry leaf plants so that I will have an abundance to use. 5 stars

  • aeybkme on May 29, 2023

    I made the guardian article version of this, frying the aromatics before adding the lentils. This is my go to dal recipe.

  • joelle on November 05, 2022

    I made this in the instant pot with a few changes, and it was delicious! Subbed red lentils for mung dal, in a 3 quart IP, added ingredients for the dal, plus one scant teaspoon of salt (and left salt out of the spiced oil -- based on the instructions, I think the placement of salt in the ingredients list may have been in error?), added water to the first line. 12 minutes pressure, with a quick release.

  • Ordinaryblogger on May 08, 2022

    Easy to make and so tasty. Wonderful with coconut brown rice.

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