, from refreshing tomato or light coconut-based dals to rich dal makhani . Plus you can easily adapt it and add whatever veggies need using up. Many don’t require the dal to be soaked first and can be cooked in under 30 minutes. If you’re less of a guts than me and have leftovers, I hear it lasts well in the freezer too.Photograph: Bartosz Luczak/Getty Images/iStock
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