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This comforting moong daal recipe from Sumayya Usmani gains its heady flavour from a homemade garam masala and tempered cumin seeds, dried chillies and curry leaves. Serve as a side, or as a main course with rice or bread.
Recipe and images extracted from Summers Under the Tamarind Tree: Recipes & Memories from Pakistan by Sumayya Usmani, photography by Joanna Yee. Published by Frances Lincoln, £20.00.
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