Punjabi peasant lentil curry (Macholle ki dal) from Indian Every Day: Light, Healthy Indian Food by Anjum Anand

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Accompaniments: Rustic flat-bread (Roti)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • etcjm on May 29, 2019

    This was one of my first forays into Indian food years and years ago. The colour is great from the black gram and even though it always takes longer than you think for lentils, this one does become thick and is great to serve with a spread of other dishes. Leftovers are particularly tasty, some dahls can be a bit bland but I think this works alongside fiery dishes and mild dishes alike.

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