Maharashtrian lentils with asafoetida (Aamti) from The Indian Cooking Course: Techniques, Masterclasses, Ingredients, Traditional Recipes (page 279) by Monisha Bharadwaj

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Notes about this recipe

  • paisleymonsoon on January 28, 2025

    This type of lentils would do much better in the pressure cooker. I soaked them an hour and coked them another hour, and they were still quite hard. The spice mix was weird, too. Especially the masala. We really didn't like it at all.

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