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Dal, or lentils, and bhat, steamed rice, comprise the staple dish of Nepal and the region of Bengal. Meals like this one are traditionally eaten twice a day on large metal platters called thalis. The ingredients vary by region, including different vegetables and condiments. We used toor dal, split yellow lentils that are also called pigeon peas, but red, brown, or any lentil could also be used.
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