Kashmiri-style dal makhani from The Dal Cookbook (page 36) by Krishna Dutta

  • asafoetida powder
  • chilli powder
  • chillies
  • coriander leaves
  • cinnamon sticks
  • whole cloves
  • fresh ginger
  • turmeric
  • natural yoghurt
  • cumin seeds
  • urid dal
  • channa dal
  • masoor dal
  • toor dal
  • moong dal
  • ghee
  • cardamom pods

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

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.

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