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.
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. :)