Dal pita from The Guardian Feast supplement, January 9, 2021 (page 5) by Yotam Ottolenghi

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Notes about this recipe

  • Foodycat on February 04, 2021

    It sounds like it will be really, really heavily seasoned but it's actually pretty subtle - the combination of pulses and noodles absorb a lot. I used fresh lasagne sheets so they didn't take as long to cook or need as much water. I didn't have enough tomatoes so I added a chargrilled red pepper as well. We had the leftovers for lunch the following day with some cheese crumbled over, and the rest of the salsa stirred through, and I'd definitely add cheese the next time too, unless I was cooking for a vegan.

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