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In constant search of cheap meal ideas, I decided to give this a try. As written, I would have to rate this a 2 because lentils don't need to be soaked before cooking and the recipe calls for too much water-the general ratio is 2 parts water to one part lentils. If I had followed the directions of the recipe, this would have been REALLY watery/liquidy and I think pretty gross. Here is what I did . . . I rinsed 2 cups of brown lentils and simmered them with 4 cups of water, adding more water as needed until they were cooked to the right texture (was doubling the recipe). I added 5 cloves of chopped garlic and doubled the rest of the spices, except the cayenne (too spicy for my 3 yr old). As it simmered, it smelled good but looked boring so I sauteed some shredded carrots, yellow bell pepper, and zucchini in a separate pan while I caramelized the onion (a whole one). When the lentils were done, I added the sauteed veggies and the caramelized onions to the pot and stirred it up. I served it over Basmati Rice, topped it with cilantro and it still needed something. Paneer would have been great but I didn't have it so used some white crumbly Mexican cheese on the top (feta would have been great too). The end result was amazingly delicious! I will definitely make it again-in the future, I will add more veggies, caramelize 2 onions, cut down the lentils and use veggie broth to simmer the lentils in, plus add paneer to the top. Thanks for the idea and great spice combinati
Turned out great. I added about 9 curry leaves though. Used a little extra Turmeric. Also some people have been saying that they reduced the water you're not supposed to. Authentic Pakistani Dal (Lentil "curry") is a bit soupy. Since its eaten with Basmati rice or bread the soupyness gives it the desired consistency. Otherwise its too dry.
I had to interrupt my work day and my lunch to rate this one - I am eating the leftovers for lunch today and this is by far the best lentil recipe I have ever made. I took the advice of some of the others - doubled the spices and added shredded carrots and bite-size potato chunks - and used the full amount of water which was almost completely absorbed in the cooking. I skipped the final step of adding milk but only because I forgot. DELICIOUS. Served it with flatbread and some crumbled feta the first night. Having it with wild rice today. Love it. Thank you!
I followed this using freshly ground spices served over rice. I didn't bother soaking my lentils I threw them in and boiled for about 40 minutes. I forgot the milk but it was perfect anyway. I eat lentils several times a week I'm always looking for new and interesting dishes. This one quickly became my favorite. De-licious. Do taste as you cook so you can adjust spices for your preference. I like to put in diced carrots and potatoes or sweet potatoes.
This is so tasty and full of flavor I loved it. Did not give it 5 stars due to having to adjust the recipe. I decreased the water to 2 cups(I cant imagine how soupy it would have been with 4 cups) also I doubled the coriander turmeric and cumin. I will make this again.... probably many times. I think I will try it with some Feta occasionally too. Thanks for submitting this recipe.
Excellent flavors -- aromatic spicy but (as written) mild enough even for less adventurous diners -- well balanced. Like most traditional recipes this one can be adjusted to the palettes of those you'll be serving. I do plan to increase the cayenne next time but still found it delicious. My fiance who is not picky but doesn't normally eat much cleaned his plate. I made only two small changes: first I used whole rather than ground coriander -- I think I used about two teaspoons worth -- since I had no ground coriander and didn't feel like taking time to grind it. Second I threw in a can of chick peas drained and cooked them with the lentils: not a necessary addition but they went beautifully with the lentils and spices. For accompaniment I steamed about 1/4 of a smallish green cabbage cut into four chunks on top of the lentils for the last 6 or 8 minutes. I served the curry with rice home-made flatbreads and a modified tzaziki sauce. In short Jerry Javed's Pakistani Lentil Curry is guaranteed to become a part of my regularly recipe rotation. One more caveat -- households of two such as mine may want to halve the recipe. It makes a lot! That said I'm looking forward to lentil curry for breakfast tomorrow morning!
I took the advice of some of the other reviewers and reduced the amount of water- 4 cups would indeed have been too much. However I found that 2 cups was not quite enough- by the time the water was all absorbed the lentils were still a bit tough so I would recommend 2.5-3 cups. I imagine that 3 cups would give you a bit more of a soupy consistency (great over bowls of rice). I also took the advice to increase the amount of the spices and I doubled everything except the cayenne (my husband is a bit sensitive to spicy dishes). However I would have enjoyed even more flavor so I would consider adding a bit more of the other spices too. We added a squeeze of lemon just before eating which was tasty. I have also heard that adding salt to uncooked lentils can make them tough so I waited until closer to the end of their cook time to add salt.
Great lentil recipe. My boyfriend and I enjoy lentils that pack a punch of flavor and I like easy clean-up - so I made a few adjustments to the original recipe. I added one carrot and two small potatoes peeled and cut into small bite sized pieces into the pot of water. I added the onion chopped to the water along with the garlic and 1 cup of lentils and about three cups of water. I doubled all of the spices except the cayenne pepper which I increased by 1/4 a teaspoon. And instead of salt I added garlic salt and onion salt. I also added the milk following the directions. Best lentils I have made!
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