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Sweet and sour dal with macaroni
Fruit and vegetables
1 long red
chilli
, thickly sliced
½
red onion
, finely chopped, to serve
2 tbsp finely chopped coriander, to serve
20 fresh
curry leaves
10g/1/3oz
ginger
, finely grated
2 large
garlic
cloves, finely grated
1 dried Kashmiri
chilli
, broken
2 green
chillies
, very finely chopped
1
lime
, juice only
Tins, packets and jars
200g/7oz
macaroni
100g/3½oz
passata
25g/1oz
tamarind
paste (Thai variety)
Cooking ingredients
1 tsp
turmeric
75g/2½oz unsalted
peanuts
, plus 50g/1¾oz to serve
salt
2 tbsp
coconut oil
1 heaped tsp black
mustard seeds
pinch
asafoetida
1 tsp
cumin
seeds
1
cinnamon
stick, broken into pieces
2
cloves
10g/1/3oz
tomato purée
30g/1oz grated jaggery or soft
brown sugar
sea salt
Other
200g/7oz toor
dal
, thoroughly washed
Back to recipe
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