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add to shopping list 5 tablespoons picked-over split skinned toovar dal (a variety of pigeon pea, usually descibed as as yellow lentils) 4 cups water 1 1/2 tablespoons ghee 1 1/2 teaspoons black mustard seeds 1 fresh hot red chile such as serrano or Thai, halved lengthwis [...]
Read the recipe at epicurious.com
