South Indian Spicy Lentil Stew

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Not good. The recipe was unclear, and grinding the "cilantro" seeds - which I took to mean corriander - left the husks in place. The recipe was very bland. I could have done better just winging indian style lentils from scratch. Definitely would not make this again.

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I have made this probably half a dozen times and we love it - I use my immersion blender and partially blend it (by my husband's request - I also use canned tomatoes just because it's easier and I always have them in the pantry. Trader Joe's sells a version in a jer, but I like this recipe better and it's much cheaper to make it myself :

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The flavors were flat. I added sugar to remove bitterness. The seasonings need tweeking, but i don't know enough about Indian flavors to get there. I won't use this recipe again.

I served w/ the butter chicken (on this site which was delicious.

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very tasty and very easy!

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I've been trying some new dahl recipes lately and this one souned interesting.
I followed it precisely obtaining the uncommon ingredients at an Indian Grocery store.
The directions were excellent but I can't say the same for the results.
The dahl is a touch too salty and has an off taste either from the tamarind or sambar that just barely makes the dahl dfficult to embrace.
A little tweaking on the spices (the level of heat is perfect and the addition of a little bit of sweetener may bring this one around.

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this is a tasty dish, the flavors are strong and the lentils give it a nice crunch.