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Dal with Ghee Cumin and Mustard Seeds

December 30, 2008

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Dal with Ghee, Cumin, and Mustard Seeds
Cooking Light, January 2007

I made this recipe over a year ago and realized it wasn’t on here. I LOVE this recipe. The taste of the ghee adds a nutty, buttery taste that really ties the dish together. Don’t over cook the dal though or else it will become a paste. Start checking them about 15 minutes before the end of the cooking time to make sure they don’t get too done.

This is great and very filling by itself. I threw a few chicken breasts to braise/steam on top of the dal.

Measuring cups and spoons
Knife
Cutting board
Large stockpot

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Filed Under: Recipe ReviewTagged: Indian/Middle Eastern, main dish, recipe review, vegetables

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AboutMe

I'm Christie and I'm A Kitchen Hoor! At least that's what my friends call me. I've been in the kitchen since I was tall enough to see over the counter. I hope you stay a while and find some new recipes.

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