Gujarati spicy dal from Tasting India (page 412) by Christine Manfield

  • chilli powder
  • coriander leaves
  • ground coriander
  • curry leaves
  • garlic
  • fresh ginger
  • onions
  • tomatoes
  • turmeric
  • cumin seeds
  • green chillies
  • toor dal
  • white poppy seeds
  • whole coconuts
  • brown mustard seeds

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

  • Melanie on May 31, 2014

    Really good flavours and fairly simple to make.

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