I’m so excited to share my first recipe preview from my forthcoming book Plant-Based India: Nourishing Recipes Rooted in Tradition which will be released in June 2022!

Characteristically tangy, sweet, and a bit spicy, this dal, made with tuver/toor dal (split pigeon peas) is one I grew up on, and it will always remain a staple in our home. Cinnamon and cloves provide a pleasing warmth, and peanuts add a welcome contrast to the smooth dal. Serve with rice or on its own.

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