I've made this recipe several times so far, and it has consistently been easy and delicious! I use quick-cooking red lentils from Trader Joes, which are split in half and cook in only 12 minutes. I only use one pot to make the recipe, which makes clean-up easier. My steps are: (1) heat up oil or butter in a pot and then let the mustard seeds pop in the oil to release the flavor, (2) saute onions (I also add minced ginger and garlic here), (3) add lentils and water and cook till soft, and (4) add spices, spinach, and coconut milk. I use a full 14 oz. can of light coconut milk, which helps to balance out the flavors. The type of chili powder I use is made from Kashmiri chilies, but I think I've also made this recipe using standard chili powder (the kind commonly available in American grocery stores) with good results.
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I've made this recipe several times so far, and it has consistently been easy and delicious! I...