Posted Apr 16, 2005 by  Mu Beta
Odo and I have been cooking this regularly for a while - thanks! 
We find the amount of spices given is a bit ungenerous, and for two we use:
- a heaped teaspoon cumin
- a heaped teaspoon coriander
- a heaped teaspoon mustard seeds (yellow and black mixed)
- either a start anise, or another heaped teaspoon fennel seeds
- a little fenugreek is a good substitute for asafoetida, which we consider a must.
- We also add a little dried birds' eye chilli with the spices
Plenty of salt and pepper is a must, and if you cook for half an hour, the lentils disintegrate nicely. We tend to serve it 'as is', with some Indian starters for dipping.
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Posted Nov 28, 2007 by Sheep in wolf's clothing
My refinement is to add some fruit juice as well as water; try orange or pineapple.
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