Darshana Thacker Wendel
Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.see more from this author
I found this too dry and almost burned it so added a cup of veggies broth to help steam/ cook the lentils and pumpkin.
Oops – l missed the 5 cups of water;-(
Great outcome, happy bellies, thank you Darshana!
OMG!! I just made this and it is absolutely delicious!! I have never made a dal before and I needed to swap some ingredients (mustard seeds to prepared; ground cumin). Nothing major. The flavors are perfect together. This is a winner as far as I’m concerned. Thank you Chef!
Excellent. I know a couple from Sri Lanka and it passed their taste test! Very easy to make.
I did not use 5 cups of water; more like 3 cups for a thicker dal, and the seasoning was perfect.
I used a Butterkin squash and it was a cup more than the recipe called for but I just adjusted the spices and it worked out ok. Even then it did seem like it wasn’t as flavorful as other dal I’ve had. Oh, I did completely forget the spinach.
Drinking broth straight from the carton is more exciting than this soup.
If you can’t take a recipe and tweak it to taste good, then the failure is with the cook.
Amy, try a little kindness with your broth or comments.