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Udit Sarkhel's Bangla Tauk Dhal
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This Bengali dhal has a hint of sourness from the tamarind," says Udit. "I might sometimes add green mango or bitter gourd instead. Bengalis would serve this with rice and fried fish. Alternatively, they might serve it with fried potatoes, cooked with the skin on, and perhaps a mustardy condiment to add spice."
This recipe was first published in October 2003.