Comments on: Favorite Masoor Dal Recipe

By: Vancordia

Vancordia — Thu, 29 Dec 2011 22:38:59 +0000

Loved it! I used a skillet on low heat and just added a little water at a time until it was cooked. I think all in all it took about 20-25 minutes. I used a small dab of garlic paste in place of the hing. Came out fantastic! Thanks so much for sharing. I can see why it’s your favorite.

By: Nayak Renu

Nayak Renu — Tue, 27 Dec 2011 10:10:44 +0000

thanks so much for the receipe. gonna try it right away. hope it turns out delicious.

By: Navid

Navid — Sun, 25 Dec 2011 21:18:02 +0000

Great recipe…..thanks….easy and simple to cook and instructions mentioned are quite self explanatory.

By: Rai Bose

Rai Bose — Mon, 31 Oct 2011 05:33:44 +0000

Dal came out really good though i made few minor changes. I didn’t add mustard seeds in the tadka rather made it with cumin, dry red chilli, green chilli, ginger, tomatoes, asafoetida. In the end I didn’t add cumin powder also.

By: Alam

Alam — Wed, 03 Aug 2011 05:58:02 +0000

This is a very taste item. I like it very much

By: Pooja

Pooja — Fri, 15 Jul 2011 15:54:09 +0000

Dal came out pretty good…thanks for the recipe…

By: sana

sana — Sat, 11 Jun 2011 20:36:52 +0000

i like very much thanks

By: Khyati

Khyati — Sat, 16 Oct 2010 14:58:55 +0000

Will try it today for a friend who just had her C-section. Have heard that masoor dal is good for lactating mother.

By: Heidi

Heidi — Thu, 14 Oct 2010 20:05:40 +0000

Ansh, five or six whistles should do it.

By: ansh

ansh — Thu, 14 Oct 2010 18:44:41 +0000

In a pressure cooker, how many whistles should go off so we know its cooked