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Spicy dry daal


By all about food (Visit website)



Monsoon in the west coast of India typically means a lack of decent variety in vegetables. A vegetarian ends up alternating between potatoes, onions and tomatoes with a gourd or two thrown in. This is when we resort to the variety of pulses, lentils, and daal. A favorite of mine, is this quick dish made from ?gram? or ?harbhara? daal (split chick pea). For this you need ? a cupful of daal soaked


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