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3 cup (750 mL) whole red lentils, soaked in cold water overnight
¼ cup (60 mL) fenugreek seeds, soaked overnight
2 tsp (10 mL) ginger, grated
1 Tbsp (15 mL) fresno chili, seeded and minced
2 Tbsp (30 mL) ghee, melted
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