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I ate some form of bean or lentil dish almost every day growing up. Years later, I developed a recipe for a fun weeknight dal. The basic story of this recipe involves boiling red lentils with water until the lentils disintegrate and become a thick, soupy liquid. In the meantime, you build a flavorful base for your lentils with onion, garlic, tomato, and spices. Once the lentils are cooked, you mix the liquid into the base and top it with a crispy garlic oil topping, otherwise known as a tadka (What is a tadka?).
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Ricotta gnocchi al limone is a soft, pillowy delicious pasta with a tart, buttery sauce.
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I grew up on maggi noodles (aka spiced instant noodles), but I couldn’t find them anywhere in the early days of the pandemic. So, naturally, I decided to make my own version of maggi. The result is a delicious, spicy, garlicky, peppery noodle dish inspired by one of my favorite Indo-Chinese flavor combinations, black pepper and soy.
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