Patholi Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Aug. 1, 2013
Flavors are good, but mine required about double the cooking time, and I never did manage to turn the dal into a "paste," even after 8 hours of soaking. We ended up with a tasty chana dal dish, but I assume the texture was "wrong" since I never achieved that paste. I might make this again, even so.
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Cooking Level: Expert

Living In: Overland Park, Kansas, USA

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