DAHL

Some extra advice about last week’s recipe.

I gave the dahl to try to my Indian neighbour (the one who likes to remind me about the Singapore noodles disaster) and she says:

Use mung dahl instead of red lentils to get a more vibrant yellow colour.
Don’t use cayenne pepper (not an Indian spice), but add extra green chilli.
Don’t use vegetable stock, just water is ok.
Put a bit more salt in the dahl.

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