Indian Dahl with Spinach
I love cooking Indian food and this is by far one of the best recipes, with a few alternations, that I have encountered in a long time. In the end, the texture, taste and look of the dish are spot on.
My changes are in keeping with those previously discussed.
For the lentils I boiled and simmered them using part water, part vegetable broth. Next, no turmeric? No problem! I used 1-1/2 tsp curry powder. Like others, I, too, doubled the salt. As for the spinach, I didn't have any and so used some Taylor Farm's packaged organic baby kale I had in the fridge.
For the onions I started cooking them the same time as the lentils and let the mustard seeds begin to pop before adding the onions and cumin (1-1/2 tsp), adding just a little extra flavor. All around it's a fantastic dish! With the changes, a 5-star recipe. It's one I'll use again and again.
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Feb. 6, 2013