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Ingredients

Method

  • STEP 1

    Heat the oil in a frying pan and warm the mustard and cumin seeds until they sizzle and crackle, then remove from the heat. Combine everything together in a mixing bowl with a large pinch of salt and serve. (Can be made a day ahead and kept in the fridge.)

Recipe from Good Food magazine, June 2017

Goes well with

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A star rating of 4.8 out of 5.4 ratings
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