Never daal with sambal from Every Night of the Week: Sanity Solutions for the Daily Dinner Grind (page 26) by Lucy Tweed

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.

Notes about this recipe

  • Eat Your Books

    Soak lentils for 3 hours.

  • Ganga108 on October 06, 2021

    Look, I am a bit of a traditionalist about what people present as Indian food, even Fijian Indian, and there are some clangers in this recipe. Also, Lucy does seem to be a bit short on details in her recipes. But the dal is delicious! I used mung dal. I didn't have red capsicum, which is delicious in dal, but used green beans (also good). I used ghee instead of oil. Also some hints - you need to watch the amount of water when cooking the dal, add more if needed. NEVER use more than half a tspn of turmeric in anything (it is bitter if overused). And don't fry your curry powders over high heat for 10 mins - it will burn, a sure recipe for a bitter dish. A minute max should be Ok. But despite these, it is a dish well worth making. Had a fabulous meal.

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