Mung and toovar dal cooked in a south-Indian manner from From Curries to Kebabs: Recipes From the Indian Spice Trail by Madhur Jaffrey

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Notes about this recipe

  • TrishaCP on June 29, 2013

    This recipe appealed as I was looking to use up toor and mung dal. It is nicely spiced, though I did dial back the cayenne (only used 1/8 tsp) and green chiles (I used 2 instead of 3 serranos). I missed the curry leaves, which I omitted due to lack of time to visit the local Indian grocer, my only source for curry leaves. Also, I accidentally left the dal simmering way too long and didn't get to enjoy the different textures of the dals as everything cooked down too much. Nonetheless, I enjoyed this and would make it again.

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