Reviewer:

squishy

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: North Pole, Alaska, USA

Reviewed: Jan. 29, 2011

DELICIOUS. I used red lentils (all I had) and about 3 cups water. I doubled the spices and added 1 bullion cube. Will definitely be making again.

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5 users found this review helpful

Reviewer:

RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

Reviewed: Dec. 16, 2010

This was very good and flavorful, though I found 4 chilies were hot enough for us. So next time I will use 2 or 3 chilies instead. Thanks for your wonderful Indian dishes, Susmita.

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2 users found this review helpful

Reviewer:

DiamondGirl amanecer

Cooking Level: Intermediate

Reviewed: May 21, 2010

This was absolutely delicious! Even my picky eaters loved it. My only change was to use two hungarian green peppers (less hot than other peppers) because my girls don't like it too spicy. I also made my own Garam Masala blend (2 teaspoon ginger, 1 teaspoon cinnamon, 2 teaspoon black pepper, 3 teaspoon ground cumin, 3 teaspoon ground coriander, and 1/2 teaspoon ground nutmeg, 1 teaspoon ground cloves). Mix those well and use amount called for in recipe.

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18 users found this review helpful

Reviewer:

Angel43537

Cooking Level: Expert

Home Town: Toledo, Ohio, USA

Reviewed: Feb. 14, 2010

We enjoyed this. I also tried it with the 2 tbsp curd (yogurt in my case) and 1 tbsp cream suggested by the other reviewer and they added a nice creaminess to the lentils.

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6 users found this review helpful