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.