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Published 2007
Whole green mung dal (Vigna radiata) is not as frequently used in Parsi cooking as the husked, split variety, which goes into dhansak and khichri. Not only does it cook quickly, but it’s supposed to be easier to digest than the more robust arhar and channa dals. Look for it at Indian and Southeast Asian groceries.
© 2007 All rights reserved. Published by University of California Press.