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Colorado Proud Business
Est. 2007
Cooper's Recipes
Cooper's Small Batch pair amazingly with recipes from around the world. Our hot sauces & spices are designed to pair well with food, not to overwhelm. You will find each of our hot sauces and spice grinders brighten recipes in wonderful, different ways.
Preparation / Direction
First tempering: onion, garlic, ginger, spices fried in oil, add some water to deglaze as you go.
Then add cooked lentils, water, and chopped chili's bring to boil, test salt and spice level. Adjust if necessary.
Second Tempering: seperately fry garlic, onion ginger, chopped chili's, spices, salt in oil
Mix in with lentils. Cook to desire thickness, then add spinach and fresh coriander to wilt.
Spices Used: ground cumin, cumin seeds, coriander seeds, mustard seeds, garam masala, curry powder
Rice:
Thai brown rice. Rinse twice, add a can of coconut milk, water and Leche Diablesa hot sauce (white coconut milk hot sauce and tossed a dash in the dal too. Soak at least 30 min. then steam
Top with Fresh coriander and Enjoy