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Priya Wickramasinghe, Carol Selva Rajah
16
Medium
By Priya Wickramasinghe
Published 2005
Put the dal in a bowl, cover with water and Soak for at least 4 hours, or overnight. Drain and blend with the ginger, yoghurt and 170 ml (⅔ cup) water in a food processor or blender, to form a loose paste.