Mung dal with green chilies from From Curries to Kebabs: Recipes From the Indian Spice Trail by Madhur Jaffrey

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Notes about this recipe

  • TrishaCP on December 06, 2015

    I've had a lot of success with the dal recipes that I've tried from this book, and this one was great too. The dal is cooked until soft (I needed 60 minutes) with turmeric and then onions, garlic, green chile (I used one serrano) and cilantro are added to the cooked lentils. The flavor was definitely greater than the sum of its parts and I would definitely make this again.

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