found this recipe while searching the web. There's a great network of vegan food blogs, and someone is always suggesting one recipe or another. Lentil dishes always catch my eye because I'm always trying to find new ways to add protein dishes to my repertoire. I've always been a fan of Indian and South Asian food, but I've never really built a real understanding for the blends of spices that bring together the complex flavors of these cuisines. Enter Spicy Habbity, a blog written from the perspective of a Pakistani American with many traditional family recipes in her back pocket. I have to admit, that even for a (partly) Puerto Rican girl who adores really spicy food, this Masoor Daal is FA-laming hot, or maybe I'm just a wuss. Either way, this is one seriously delicious bowl of soup. I made it exactly according to the recipe even though my inner (don't do it) spice instinct said N-O to the whole teaspoon of cayenne it called for. I think if I made it again, I would add less water than the recipe called for. The picture on the blog makes this soup look much thicker than mine turned out (so I added a scoop of brown rice), and of course I might add less cayenne so I could eat bowls and bowls of it without passing out from internal combustion.
Edit: After sitting in the fridge, the soup mellowed out and thickened up to perfection. I wouldn't change a thing :)
Nate's Two Cents: I may be the wrong person to ask since I have a general taste for international food, but all in all I really liked the Masoor Daal, which has a familiar texture something like split pea soup. As for the fire: Yes, it's spicy. No, it's not where's-a-piece-of-bread-quick-this-stuff-is-incinerating-my-tongue hot. Think instead of that time when your brother dumped an extra spoonful of cayenne in the soup when you weren't looking. Yes, you could taste the mischief when the final product was finished, but it's not as if the other flavors disappeared. If anything, it just made the soup more fun. So don't be scared. It's good. Really good.