I took a lot of liberties with her recipe:
- Red instead of brown lentils: I did debate lugging back another 2kg bag of brown lentils, but figured using the red I have will reduce cooking time.
- Soaked the lentils for about an hour with boiling water instead of cooking it in another pot so the whole dish will only require one pot.
- Upped amounts of garlic and cumin, and added some garam masala. Next time I'll use even more of these.
- Swapped a chopped fresh (actually demi-dried since it's been in my fridge for so long) chile for cayenne pepper
- Stirred some yogurt instead of evaporated milk to avoid buying another ingredient. I am tempted to buy cheap tea bags every time I go grocery shopping so I can make milk tea, but to my surprise tea bags (PG tips or Yorkshire) aren't super cheap. Maybe I'll make a trip to Lidl one day.
Overall tasty for a very bare bone recipe (surprised at no onions). I'm cooking the remaining portions of the rest of the day to see if very, very long cooking time improves the taste. If it works for Dishroom, it'll probably work for this too. Compared to the previous lentil with a lot of warming spices, this one is about the contrast between the acidic tomato and creamy dairy.
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