By chia on January 21, 2004
"I made this for lunch today--delicious! From Food and Wine."
Serving Size: 1 (288 g)
Servings Per Recipe: 4
"I enjoyed this a lot. I too used spicy salsa instead of our winter tomatoes. I thought the 2 tablespoons of ginger would be overpowering but I was wrong. I dry cooked the mustard seeds till they popped. And pureed the whole mixture when done. I forgot the lemon didn`t need it. Thanks for a great recipe!"
"I like the flavor of this dish. I did make a few changes. I used veg. chicken flavored broth to cook the lentils in, left out the serrano chili, instead of the tomato I added a tbls. of hot salsa. All in all, this turned out great! Oh, I cooked buffalo wings for my husband and added a little of the sauce to the lentils. Yum- thanks chia!"
"Very bland,and had a bitter taste. Sorry won't use this recipe again."
"I found it flavorful and the texture was nice. It was easy to make."
"Just a reminder when cooking Indian food to fry the spices in oil first; this intensifies and releases the flavour and aroma. It is the difference between night and day. Be careful not to burn. If you can locate them Curry Leaves are an herb that adds an authentic flavour that can not be substituted. They look like a cross between a bay and lime leaf, but not as thick."