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Yummy... Kinda glad I accidentally doubled the recipe now :)
I followed this recipe exactly as written using tamarind concentrate instead of paste. Way too much cinnamon, it overpowed the entire dish. I will try using maybe half the cinnamon.
Excellent seasoning and flavor here. The lemon is vital to this recipe and really "finishes" the flavor profile. It made a great lunch and I would certainly make this again.
Mine turned out a bit too runny, so I think if I were to make it again I would have to use less water (I am new to cooking lentils). The flavour was really nice though, I also only had powdered spices, but I still ground them and still toasted them and the flavour was still great. The lemon juice is definately needed for the acidity. I used yoghurt, but it didn't blend well, so I would also use a more creamy, greek style yoghurt (without artificial thickeners) so it doesn't curdle. I ate it with rice and roti bread, which was yummy.
Great and cheap and copious. I used a packet of dry coconut milk powder and only the water left from cooking the lentil. 400 gr dry red lentils and about 5 cups water. Toasting the spices is essential and you can use more if you like. I had only powdered versions of all the spices but I still used the mortar and pestle on them and toasted them. I think the lemon juice is also necessary and I almost forgot it at the end, it really adds something. Served with basmati, roast chicken pieces and sweet mango chutney. The house smells terrific.
I cooked this recipe with a few modifications made: 1) We simmered the lentils for close to 30 minutes (as opposed to 5 minutes) for a creamy consistency. 2) We chopped a serrano pepper rather than using the red pepper flakes recommended. 3) We used half again as many lentils. The result was absolutely delicious!
Fantastic and easy!