Dal Sonargaon from Tasting India (page 49) by Christine Manfield

  • chilli powder
  • garlic
  • fresh ginger
  • tomato purée
  • butter
  • urad black lentils
  • cream

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 1 hour.

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