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@ -16,7 +16,7 @@ import TabItem from '@theme/TabItem';
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The whole dal retain their consistency, and the hulled and split dal thicken the gravy. Both are recommended to be used.
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The whole dal retain their consistency, and the hulled and split dal thicken the gravy. Both are recommended to be used.
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Some substitutes for the whole dal can be done, I have used whole mung beans (Green Moong Dal) as a replacement, and any split dal can be used instead of the split red dal.
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Some substitutes for the whole dal can be done, I have used whole mung beans (Green Moong Dal) as a replacement, and any split dal can be used instead of the split red dal.
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</TabItem>
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</TabItem>
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<TabItem value="ingredients" label="Ingredients">
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<TabItem value="ingredients" label="Ingredients">
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@ -12,7 +12,7 @@ import TabItem from '@theme/TabItem';
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<TabItem value="photos" label="Photos" default>
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<TabItem value="photos" label="Photos" default>
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A great vegetarian option with a lot of fiber.
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A great vegetarian option with a lot of fiber.
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</TabItem>
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</TabItem>
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<TabItem value="ingredients" label="Ingredients">
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<TabItem value="ingredients" label="Ingredients">
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BIN
recipes/docs/indian/static/brown-lentils.png
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recipes/docs/indian/static/brown-lentils.png
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recipes/docs/indian/static/palak-paneer.png
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recipes/docs/indian/static/palak-paneer.png
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After Width: | Height: | Size: 1.5 MiB |
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