Genuinely, you should use and make it your one-stop-shop for these kinds of ingredients. I use the Laila Ghee, a solid range of Laila’s lentils, and their spices. Easily stock up on these and they last so flippin long. If you’re cooking like this often, it

Name: Genuinely, you should use and make it your one-stop-shop for these kinds of ingredients. I use the Laila Ghee, a solid range of Laila’s lentils, and their spices. Easily stock up on these and they last so flippin long. If you’re cooking like this often, it
Cuisine: Asian, Indian
Ingredients: 3/4 cup red split lentils; 1/3 cups chana daal; 1/3 cup green lentils; 1 tsp. oil; 2 garlic cloves; 3 chillies

Instructions

Genuinely, you should use and make it your one-stop-shop for these kinds of ingredients. I use the Laila Ghee, a solid range of Laila’s lentils, and their spices. Easily stock up on these and they last so flippin long. If you’re cooking like this often, it’s a no brainer. For the daal: 3/4 cup red split lentils 1/3 cups chana daal 1/3 cup green lentils In total in ended up cooking the daal for 50 minutes and used 1.75 litres of water.

Updated at: Sat, 24 Jan 2026 11:45:25 GMT