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Rinse and in a bowl of cold water, rubbing the grains between your fingers, until the water runs clear. Drain well. Chop , grate , slit once lengthways and pick the leaves off ; chop them roughly.
Keep the coriander stems but leave them out of the dal — they go bitter over a long simmer.
- Toor dal
- Chana dal
- Tomatoes
- Ginger
- Green chillies
- Coriander
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