This recipe has potential, but if prepared according to the instructions, it also has the potential to fail. My batch came out way to thick, salty, and spicy. I also would have appreciated knowing the EXACT cupful amount of water to add to the lentils instead of it just telling me "cover with 1 inch of water", because depending on the size of your pan, you could end up with the improper amount, as I suspect happened in my case. And because I was told to use so little water, of course the salt and spices were overwhelming, as well as the daal turning out like a thick paste. I will try this recipe one more time with the proper corrections, of course. I also opted to add 1/4tsp of garam masala, and used 1/2C fresh onion, and ghee in place of the oil, all for a more traditional Indian taste.
I am madly in love with red lentils and love this dish. But I am confused about the ginger. What exactly are you supposed to do with it? I don't understand what is meant in this recipe by "one slice... 1 inch piece). Do you remove it and toss it at the end? I usually just grate my ginger and mix it in. Please advise!
I added Garam Masala per other reviewers. This was okay, after I added tomatoes, garlic and more cumin.