From eac4fa2854b068f6f8dd9e1e03214548e9e107b4 Mon Sep 17 00:00:00 2001 From: whitney Date: Tue, 11 Jun 2024 14:15:20 -0700 Subject: [PATCH] Missing end code block --- recipes/docs/indian/brown-lentils.mdx | 1 + 1 file changed, 1 insertion(+) diff --git a/recipes/docs/indian/brown-lentils.mdx b/recipes/docs/indian/brown-lentils.mdx index 60ee645..1322003 100644 --- a/recipes/docs/indian/brown-lentils.mdx +++ b/recipes/docs/indian/brown-lentils.mdx @@ -60,6 +60,7 @@ Some substitutes for the whole dal can be done, I have used whole mung beans (Gr 8. Add cooked lentils along with the liquid in the pot and mix well. Pour hot water as needed (about 1/2 cup or as needed) and bring to boil. 9. Simmer for 5 minutes until thick and traces of fats visible on top. Optionally mash lentils a bit for a creamier consistency. 10. Stir in amchur poweder and fenugreek leaves. +``` ### Notes Recipe usually heavy on the chana, adjust how you like it.