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Nadiya Hussain Brown Daal
Ingredients
  • subheading: For the daal:
  • 2 x 400g tins brown lentils
  • 1 ltr cold water
  • 100g hot lime pickle
  • 1 tsp salt
  • 3 bay leaves
  • 1 tsp ground turmeric
  • subheading: For the tarka:
  • 100g unsalted butter
  • 8 cloves garlic, thinly sliced
  • 1 onion, sliced
  • 6 large dried chillies
  • 2 tsp ground cumin
  • subheading: To serve:
  • Large handful of finely chopped fresh coriander
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