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Spicy Urad Dal with Tomato and Fennel Seeds
- 1 cup split urad dal, without skins
- 1 tablespoon ghee or olive oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 1 small onion, chopped
- 1-inch piece fresh ginger, minced
- 1 green or red chili, seeded and minced
- small handful dried curry leaves
- pinch of asafoetida
- 1 medium tomato, chopped
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne
- 1 cup water
- 1 teaspoon sea salt, or to taste
Directions:View on Lisa's Kitchen
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