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"I adore coriander and put it into lots of places that might make others blanch (pot roast, chicken & pork dishes, fish, shrimp). It doesn't make chili taste Indian IMO." - alstromeria

Cumin, coriander, turmeric, and some green chilis is basically curry spice. The recipe for Dahl in the Higher taste cookbook also calls for a little ginger and cinnamon, just a little bit. Coriander has that unique flavor, sort of lemony, that adds a lot of flavor to curry flavor. I make Dal quite a bit for my wife; I use the recipe out of the Hari Krishna "Higher Taste" vegetarian cookbook except I leave out the Hing and use onion and garlic instead. Hing is just too weird to me. Also my wife doesn't really like hot peppers so I substitute the green chili it calls for with green bell pepper.

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