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Chicken and lentil sprouts come together to create an incredibly light and succulent kebab in this beautiful recipe from Dayashankar Sharma. Served on a base of yoghurt mixed with Kasundi – a mustard sauce popular in Bengali cuisine that can be found in specialist grocers or online – and topped with a creamy beetroot dip, it's a colourful dish which shows how versatile Indian kebabs can be.
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