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4 cups
Medium
Published 2008
Porridgelike and thick, this curry adroitly balances nutty and pungent flavors. Use more chiles (or fewer) to tilt the scale to suit your taste buds. For added richness, drizzle a tablespoon or more of ghee over the cooked dal. In addition to being downright tasty, the ghee will protect your tongue if you have added one too many red-hot chiles.
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