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1. flour is rarely used as a thickening agent in India. Many dishes depend on pastes such as cashew nuts, onions and coconut to thicken sauces. 2. When making a paste, grind ingredients such as Onion, ginger and garlic with a dash of water. This ensures a silky-smooth finish. 3. If you like a smooth-textured dhal, blend plain-cooked Lentils in a blender before returning to the pan. Medini CuisineCuisine.com, LLC
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