Lentil curry (Dahl) from Parwana: Recipes and Stories from an Afghan Kitchen (page 170) by Durkhanai Ayubi and Farida Ayubi and Fatema Ayubi

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Notes about this recipe

  • bwilcox on July 28, 2023

    Of all the dahl’s I’ve made, probably my family’s favorite

  • jenburkholder on November 15, 2021

    I ignored the quantity of liquid, because I could probably cook red lentils with my eyes closed and know what I like. I actually really liked this dal, it was mild, but pleasant, and the hint of cardamom in the background was very nice. That said, as others have noted, the proportions are weird - not only the water, but also the sheer quantity of food it makes, the over-large amount of tomatoes (I used ~2/3 the tomatoes and it was perfect), same with onions.

  • gamulholland on October 05, 2021

    I’m in agreement with the other(s) who said there’s too much liquid. I would follow the package directions for the basmati rice and use less liquid, instead of scooping it off at the end like I did. But it was very tasty overall.

  • michalow on February 15, 2021

    I don't know that I'll seek this out again over other red lentil dals in the future, but it is very good and satisfying. The recipe says it makes four servings and I would say that's four full meals. If you're planning to serve with other dishes, this makes quite a lot. I used significantly less oil and salt than the recipe called for and it was plenty. Best with a hit of lemon.

  • jungliemonkey on October 30, 2020

    Came out far too liquid for me... However, the flavour was pretty good. Will try again, cooking the lentils for slightly less time and adding about half the final amount of water.

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