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52 Comments

  1. Super attractive site which is totally different and unique from the other recipe sites .

    I like the step by step pictures , which are better than videos ,since in videos one needs to note down the steps and see it many times.

    Prepared Tomato pappu , worked right in first try .Keep posting new dishes .5 stars

    1. thanks a lot sudarshan. i know in videos this happens. i think structuring recipes with photos of each step is more helpful. as an internet user also, i prefer step wise method to showcase anything be a recipe or a hobby or art. thanks also for sharing the feedback and review on tomato pappu. happy cooking.

  2. Hi!

    Let me start by saying that I just recently made your recipe for Bisi Bele Bath and it was probably the best Indian dish I’ve ever made.

    This Dal recipe was also fantastic but it ended up a little bitter. Do you have any thoughts as to what ingredient could have caused this is not cooked perfectly?

    Me second question is why do some versions of dal temper at the end while your recipe does not? Do you think making this recipe but omitting the curry leaves, rai, hing and jeera and frying those at the end to temper would change the flavor? I haven’t come across jeera as a tempering ingredient so perhaps that should go in at the beginning if I were to temper at the end?

    Lastly, how does ginger garlic paste compare to just mincing those ingredients? I realize that i did not make a paste but instead minced.

    I’m new to South Indian cooking and am hoping for some insight.

    Thank you so much!5 stars

    1. thanks alex. bisi bele bath is really a good dish from the south indian cuisine. bitterness in dal could be due to onions, when the root part is not removed when chopping. some more asafoetida or turmeric can also bring bitterness.

      any dal recipe can be tempered first or later. when tempered later the flavor and taste is different. of course you can temper later with the ingredients you have mentioned and it will definitely give a good flavor and taste. jeera is a tempering ingredient. so can be tempered later too at the end. ginger garlic paste gives a complete altogether taste as compared to finely chopped or minced ginger-garlic.

      usually in most south indian recipes, tempering is done towards the end. this includes sambar, rasam and chutneys. but for dals the tempering can be done first or later.

      you can check this north indian dal tadka where i have tempered with cumin seeds later – https://www.vegrecipesofindia.com/restaurant-style-dal-tadka/

  3. Hi Dassana,
    Your recipes are sooo perfect. I have tried many (almost everything that i cook) of your recipes and they turned out to be soo delicious.. and this one was soo good and comforting… my family just loved this.
    Thank you soo much for all the recipes..5 stars

  4. All your recipes are awesome. I tried this and it was awesome but can you show a non- garlic and ginger recipe tomato dal please.

  5. hiiii, ur recipies r awesome very detailed through pics I love that ,I am learning cooking through ur recipies .
    thank u
    BT some recipes don’t have pics if u consider that it will b great

  6. Hello Amit
    Being a first timer in cooking, the recipe came out to be good as followed by the detailed instructions. Thank you.5 stars

  7. Made this dal with yellow and pink lentils that were lying around,
    Threw in a can of Heinz tomatoes then I hit the ground.
    The pressure cooker didn’t explode so I was ok,
    Another amazing recipe, so tasty the wife said hooray!
    Dassana has to be continually congratulated,
    For the wife’s list of favourites needs to be re-calibrated.

  8. Dassana amit it was fabulous,tomato dal pappu recipes in my home were one liked thank u so munch…….5 stars