Monday, September 22, 2008

repeat, revised.

I made "Yellow Lentils with Spinach and Ginger" from The New Mayo Clinic Cookbook again tonight. After my first attempt a couple of weeks ago, I knew I could tweak the original recipe improve things significantly.
example
What did I do differently this time 'round?
~ I actually used yellow lentils, (instead of yellow split peas,) which cooked more quickly and fell apart nicely for that soupy "dal" effect
~ I used grated fresh ginger instead of dried ground
~ I used part of an onion and a clove of garlic instead of the shallot
~ I used a whole jalapeno (again -- nice level of heat!)

Yum again! I'll have to see what Dan thinks of this second try -- of the two of us, he's definitely the dal expert. :)

6 comments:

VeggieGirl said...

Love the changes you made to the recipe!

Jennifer (of Veg*n Cooking) said...

That looks fantastic. I've never even seen yellow lentils. But lentils, ginger, and spinach really perk the ears!

shellyfish said...

that looks really, really delicious! I just love dahls, lentils, Indian food...

Courtney said...

Dal is my absolute favorite thing--I could eat it every day and never get sick of it! Yours looks good...I hope Dan approved!

Courtney

TS said...

dal is the ultimate comfort food...this and hot rice with a drizzle of ghee/olive oil is just wonderful.

looks good!

cheers, trupti
the spice who loved me

aTxVegn said...

Yay! Sounds like you got the recipe just perfect this time.