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My review
Masur Dahl
31
Melanie Booth
"This is a delicious Indian lentil soup with spicy red onions!"
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Ingredients
1 h 25 m servings 344Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- Bring lentils, water, and ginger to a boil in a saucepan. Reduce heat to medium-low and simmer for 10 minutes. Skim off and discard any scum that forms, then stir in the salt, ginger and turmeric, and simmer until the lentils are tender, about 1 hour more.
- Meanwhile, melt ghee in a large skillet over medium heat. Stir in onions and garlic. Cook and stir until the onions are soft and beginning to brown, about 10 minutes. Add the coriander, cumin, cayenne pepper, and cilantro. Cook and stir for 2 minutes more, then set aside. Once the lentils are done, discard the ginger slices, stir in the onion mixture and ladle into bowls to serve.
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Reviews
Read all reviews 1621 Ratings
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Most helpful positive review
4/8/2009
This recipe was well written and concise. My S.O. and I found it a delight with all the exotic spices. I did make a few small changes such as adding a stalk of chopped celery, a bit of organic...
Most helpful critical review
1/9/2012
this wasn't the best dahl recipe i have tried. there was too much red onion and not much else. also, it doesn't expain that the spices should be tempered and not just thrown in the pot. and t...
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4/8/2009
This recipe was well written and concise. My S.O. and I found it a delight with all the exotic spices. I did make a few small changes such as adding a stalk of chopped celery, a bit of organic...
11/9/2009
This rocks! I added 4 additional garlic cloves, a little extra of each spice, one jalapeno, and one dried thai chili 'cause I like it spicy! Used canola oil because I didn't have ghee, neglect...
1/2/2008
I only cooked this about 40 minutes and it was done, had to add some more liquid at the end. I also would have chopped the onions much smaller and added about double the herbs, except the cilan...
1/9/2012
this wasn't the best dahl recipe i have tried. there was too much red onion and not much else. also, it doesn't expain that the spices should be tempered and not just thrown in the pot. and t...
3/6/2009
I liked the spiciness of this thick soup! I only cooked the lentils for 1/2 the time, and they were done. This time, I used a yellow onion. When I make this again, I'll use the red onion. Won...
7/13/2011
I liked this. I'd say that it could use a bit more flavor, but I just increased the amount of spices and I liked the end result better that way. I did add some chicken in, because I really felt ...
5/5/2010
Sorry for not liking this recipe, it doesn't have enough spices nor an indian touch, lentil soup is being cooked in the Midle East since ages and it's so close to your recipe, i don't understand...
5/19/2012
I have made the recipe several times make just a few changes adding small red chili peppers in the water and removing them with the ginger and increasing some of the spices. My husband is from I...