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23 Comments
Emily
January 9, 2015
This turned out great, though I changed the recipe a bit to bring up the flavor/spice. I cooked 2 cups lentils with 3 1/2 cups water and a full can of petite diced tomatoes and their juice for 15 minutes or so. In a separate pan I heated 2 tbsp ghee till hot, then added all the spices (and heaping teaspoons at that), plus a small piece of diced ginger. Once the fry was done (30 seconds or so) I added the diced onion and curry leaves. Cooked for 5 minutes on medium high, then added with salt to lentils. Next the coconut milk went in. Simmered for 10 or so and done! Super flavorful. Two thumbs up from my south Asian fiancé as well. And 2 year old boy. A rare full win!
bistrobistro
February 4, 2014
This was absolutely delicious and my husband asked me to make it again it (he's not a fan of lentils or curry). I ended up making it with yellow lentils because I only had it on hand and it was amazing! My little boy gobbled it up as well!!
Bee671
February 3, 2014
Just made this yesterday for lunch for my husband and our 8-month-old. We all loved it! It was our first "family meal" eating the same thing - so much fun! Thank you for the delicious recipe!
Emily
January 23, 2014
This was absolutely delicious. The only thing I did differently was to slow-cook and brown all the thinly-sliced onion first.
Carole K.
January 13, 2014
This is crazy delicious. I added a sweet potato (because I had one to use up) to the lentils while they were cooking. Even my husband who claims to HATE lentils liked this.
rmullins
January 9, 2014
OMG! The prose is excellent, I almost fell out of my chair laughing so hard! Totally doing this, this year! Thanks Nicholas!
Sofia
January 4, 2014
Love dal. Love how quickly you can have dinner on the table. What do you eat on the side?
_lotus
January 3, 2014
I looked at this while shoving spoonfuls of red lentil curry in my mouth that I'd made last night. YAY new recipe to try!
Carey H.
January 3, 2014
I would have loved this article even without the recipe! Your writing style is delightful and I can't wait to try the recipe. :)
Elycooks
January 2, 2014
Don't like coconut milk, or cream. Could I leave out? Or is that the whole point?
Veggielover
January 2, 2014
I walked into an Indian bulk foods store about a week ago and it's shelves were full of all kinds of lentils, beans etc. So many options! I made the same resolution...more Dal. Going to try your recipe. Love your post! Happy New Year!
Gret
January 2, 2014
I too am trying this, but wondering: Can it be refrigerated & how would you reheat it? Like the lime addition.
Nicholas D.
January 2, 2014
Yep -- it holds well in the fridge. I just gently reheat it on the stove, but the microwave would work too.
FoodieDawn
January 2, 2014
The writing in this post is fantastic. It makes me want to meet more beans. And then eat them. However: Not a fan of coconut milk. Is there a worthy substitute? Broth?
Nicholas D.
January 2, 2014
You can totally try it without the coconut milk. But honestly, I think you'd be better just skipping this one. (Make the chana dal above! I link to it in the post.)
carswell
January 2, 2014
I've been making a version of this for years - slightly lighter in the caloric department due to less coconut milk - but no less tasty. My recipe calls for the addition of the juice of a lime for brightness.
I've always thought that with the addition of a little broth it would make a great soup.
I've always thought that with the addition of a little broth it would make a great soup.
ChefJune
January 2, 2014
Dear Nicholas: Please come by Chez Julia. I promise to make beans exciting for you. Really! :) [Oh, and btw, this coconutty dal is appealing to adults as well.
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