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Recipes · Andhra · Dal
Tangy sorrel-leaf dal, the Andhra soul food with rice and ghee.
For 4 · quantities update with the serves control
Heat a little butter or ghee in a pan for a minute until it just melts and turns fragrant.
Add the 512 g of dal base and stir gently for a couple of minutes until it is heated right through and silky.
Scatter freshly chopped coriander over the top and serve hot.
Chef's tip. adjust the butter or ghee to your taste, and scale the dal base up evenly for larger batches.
Same base, swap the protein
