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Prep
10m
Cook
30m
Total
40m
Prep
10m
Cook
30m
Total
40m
Ingredients
Method
Turn cooking mode on
Step 1
Put the vegetable oil in a large non-stick frying pan set over a medium-high heat. When hot, add the cumin seeds, green chilli, asafoetida and chilli powder and fry for 30 seconds until the seeds become brown and fragrant.
For
4
M
I
3
tbsp
Vegetable oil
2
tsp
Cumin seeds
1/2
tsp
Asafoetida
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T
Tracy G
12 days ago
I donât have Asafoetida. Should i substitute with something else?
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Nisha
10 days ago
fry one small diced onion and 2 cloves of minced garlic after you have fried the seeds and fry well
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Nicola
2 months ago
Lovely Dahl recipe, made it a few times, leftovers for lunch next day. I didn't have any asafoetida left so used 1/4 tsp each garlic and onion powder.
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Sharon F
9 months ago
Hi Nisha, can you add 2 recipes for me please. Chicken and spinach curry and chicken madras. Loving the app it's great..!! Oh and do you have a recipe foe the mint sauce that is served with starters? Thanks Sharon x
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Suzanne P
9 months ago
Can you make cauliflower and lentil curry earlier in the day. Not cooked with lentils so not sure if they reheat ok later ?
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Nisha
9 months ago
Absolutely and also good the next day
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