I made a few alterations to this recipe to more closely resemble authentic Indian cuisine. I am an Indian food junkie. I pal with a graduate student from Hyderabad, India who will often put her own cooked food aside to eat one of my Indian dishes.I made the following substitutions. I doubled all spices and used (2) medium sized onions sliced thinly and chopped. I then took approximately 8 fresh and ripe Roma tomatoes, pureed 1/2 of them in the blender and the other 1/2 I chopped. Both were added to the curry after the incorporation of the Red Lentils. I slowly added the tomato puree until I acheived the lose consistancy I was looking for. I served it over a bed of Basmati rice to a group of Indian friends, and got five thumbs up from all of them. Hence, the doubling of the spices to suit their tastebuds and mine. They said it was nothing short of what they would have received in their home country. Good base recipe - 5 stars with the alterations. Enjoy!
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