Red lentil dal with tamarind and asparagus from Food & Wine Magazine, May 2012: Travel Issue (page 88) by Naomi Duguid

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  • Bitten Word

    Here's the thing that surprises us about this dish. Sure, the lentils and asparagus are great. But the red onions, thinly sliced and then sauteed with a heavy dose of spices, are absolutely knock-out.

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