Gently spiced Asian food

[Branchingout2000]

When I cook Asian food - I always feel that it's overspiced and the flavours are a bit harsh.
Can you help me with some simple dishes say a dal and tell me exactly how to flavour it please?
Other recipes very welcome too.
Thank you.

For Asian recipes I love Meera Sodha, Monica Haldar (the Spice Club), Chetna Makan, and Dishoom. I find their recipes easy to follow and have consistently good results.

this dal is a favourite of mine. as is this chicken curry.

@SummaLuvin thank you. I've had a homemade Dishoom Ruby Chicken that someone made me which was delicious.
I might get their cookbook.

I would say just make what you like, but adjust seasonings. I often find most recipes are not intensely spiced enough for me, so I always add extra. So if you are making a thai curry, add half as much curry paste. Or if you are making an Indian dish, similarly halve the spices. You can always add a bit more later or more salt or lemon/lime juice that will enhance the flavours, if you need to.

@mindutopia thank you. I do like spicy food but think perhaps I'm being too heavy handed with the cumin.
I think you're right about halving everything as a starting point and probably actually following recipes more closely rather than free - styling!