I dont use the bottled curry as a matter of principle and because I like my own mixtures. I used ghee to sauté the onions and spices. I added 1/2 teaspoon funugeek powdered, 1 teaspoon tumeric, 1/2 teaspoon garahm masala, a pinch of cumin seeds, 1/2 teaspoon ground cayenne pepper. I let the lentils simmer in the other ingredients as listed, and waited to add the coconut milk till after the 30 min. Could use a bit more cayenne but it was very satisfying. Served with brown rice, whole Greek yogurt. Awesome!
