Bombay sweetish-sour garlic lentils (Marathi dal) from Moghul Microwave: Cooking Indian Food the Modern Way by Julie Sahni

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Madras fish in red gravy (Meen kari); Mangalore cayenne shrimp (Meen vadakal); Yogurt chicken (Dahi murghi); Chicken Frazer (Murgh jhal Frazi); Moghul Cornish hen in apricot glaze (Murgh khoobani); Cauliflower and fennel in aromatic oil (Gobhi-saunf sabzi); Eggplant slices smothered with coconut-spice paste (Masala vangi); Spicy potato and yogurt raita (Aloo raita); Moghul-scented basmati pilaf (Pullao chawal)

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

    Can substitute American yellow split peas or red lentils for yellow lentils, dried thyme for ajowan seeds, unsulphured molasses or dark brown sugar for jaggery, and ground cumin for the book's "Fragrant spice powder" specified in this recipe.

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