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For the kids? I have bought a lentil dahl from Sainsbury's before which they ate, but then I tried to make my own and it seemed a bit dry. Needless to say they turned their noses up at it. I think they'd go for something in whizzed tomatoes - any recipes or shall i just make something up and hope for the best?

shop bought are dry because the lentils aren't cooked for long enough or with enough water. I make gujarati style, and I actually blend mine. I will dig out the recipe if you want it, but I don't think it has tomatoes in it.

my absolute favourite is actualyl dhal makhani which is urad (black) dhal with yoghurt whipped through at the end, really creamy!

No it was mine that was dry - the sains one was fairly runny consistency
But I wonder if I blended half and watered it down some ... I'd end up with lentil soup But tbh if they eat it I don't care!

I've made something simple with onion, garlic and ginger fried up, add red lentils, tin of tomatoes and some stock. I think it was a soup but if you use less water it could be a dahl.

Yes that sounds like the sort of thing - will maybe try that. Have you ever tried it with tinned green lentils?

Thank you both

see, i find the sains one dry too, the lentils are all bitey! What I would do is, cook the dhal separately, then heat some oil, add whole spices, fresh diced tomatoes, then mix that with the pureed dhal, and add ground spices, then cook through.

I've never used tinned lentils apart from chickpeas. I use dried, soak overnight, or for a few hours when I remember and cook in a pressure cooker.

I have to admit to liking the bitey lentils!

Mmmm. Dahl!

Dhal! Or do I have a crush on Roald? Or sophie maybe!

Never tried it with tinned green, no. I've used them in lasagne and stews but not dahl. Red lentils cook quickly though.

this is our favourite dahl recipe, haven't made it for a while but works with toms and without..
www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/u/udit_sarkhel_s_bangla_tauk_dhal.html

I don't always add the tamarind but prefer it when I do...works ok without though ...

Next time you are shopping pick up a bag of Channa in the asian bit ( they are split dry chickpeas) these make the best dahll imo as they keep some shape to them - so a bit of bite.
You need to soak them - i just put them in some water in the morning and use at night. I potato mash at the end and you get a great texture.

I have read that a few chopped tomatoes can replace the tamarind flavour - i normally add a small handfull of cherry tomatoes.

Just about to make this http://forum.downsizer.net/archive/steve-s-spiced-red-lentils__o_t__t_42295.html

Nothing beats it IMO!