Stir-fried rice and dal from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent (page 96) by Jeffrey Alford and Naomi Duguid

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fresh coriander-peanut chutney; Bangla salad plate; Sri Lankan village salad; Bangla-flavored fried zucchini; Pea shoots for a crowd; Hasna Begum's mixed vegetable curry; Classic Bengali fish in broth; Bangla slow-cooked beef with onion

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

  • Eat Your Books

    See recipe for alternate dals.

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