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Chana dal with crispy tarka
Fruit and vegetables
1
garlic
clove
1
onion
, thinly sliced
2
garlic
cloves, thinly sliced
2 long dried red
chillies
5–6
curry leaves
(fresh if possible)
2.5cm/1in piece root
ginger
, peeled and very thinly sliced
handful mixed
fresh coriander
, dill and chervil, finely chopped
Tins, packets and jars
250g/9oz
chana dal
, soaked overnight or for at least 2 hours
1–2 tbsp
ghee
1–2 tbsp
ghee
Cooking ingredients
1 tsp red
chilli powder
½ tsp ground
turmeric
1
cinnamon
stick
salt
, to taste
1 tsp
cumin
seeds
1 tsp
mustard seeds
1 tsp
chaat masala
Other
2 tbsp tamarind chutney (available in Asian shops)
Back to recipe
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