Chickpeas and chana dal (split peas) cooked together in a mint sauce from Eats Well with Others by Madhur Jaffrey and Joanne Bruno

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Notes about this recipe

  • lorloff on September 28, 2014

    Great recipie a alot of work but worth in. I used tamarind concetrate and would add it gradually at the end to taste as opposed to 3 tablespoons all at once. Worked incredibly well Very delicious particularly with fresh chickpeas which I cooked in the pressure cooker following Bitman recommendations

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