Masoor Dal (red lentils) - Recipe from The Vegan Table by Colleen Patrick-Goudreau
This is a quick and easy curry that can be made even more spicy by simply adding extra cayenne pepper.
I only made a half batch (4-5 servings instead of 8-10), because I made several dishes as part of a big Indian feast for lunch.
Served with: basmati rice, Chana Masala (curried chickpeas), and Naan (leavened North Indian bread)
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