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It is a very good recipe and rather authentic, just as good, if not better than from an Indian restaurant. It was a bit too much for us, I made for my DH, a friend and myself and there is a least about second time for all of us so I will half it next time.
I made it with yogurt rather than cream because I discovered that the creme I had in the fridge had gone bad, but it was even really good with the yogurt and probably will do it with that again to cut down on fat. I used dry curry leaves because I am not aware of anywhere that has fresh curry leaves here, but I don't think that this impacted the flavour as I could taste it just fine. Thanks for sharing! Made for ZWT 8!
I'm really pleased with this recipe. The steps are easy to follow, and the result is pretty authentic.
I just substituted garam masala (as didn't have any) for Madras curry powder, which seemed to work well.
It's a large serving, so could probably be easily halved if needed.
Made and enjoyed for Aussie / Kiwi 34 Recipe Swap Nov 09. I had to use dried curry leaves rather than fresh, but I don't think that mattered.
Absolutely outstanding - the best dal I've ever made! I needed closer to 50 minutes than 30 to cook the channa dal and used Kashmiri chilly powder. The layers of flavours in this are just fabulous - thank you so much for a recipe that we loved so much we're having it again next week!
Um...yum! This was a delightful dal...the spices were spot on for us. I used split mung beans in place of the split channa and added about an extra 1/2 to 1 cup water. Like I said...YUM! Reviewed for Aussie make my recipe game #8.