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Sarabjeet Pabla, a manager and owner of Shalimar Food & Spices in Central Square straightens packages of lentils from India, which has halted export of the legumes to preserve supplies for their domestic market.
Sarabjeet Pabla, a manager and owner of Shalimar Food & Spices in Central Square straightens packages of lentils from India, which has halted export of the legumes to preserve supplies for their domestic market. (JOSH REYNOLDS FOR THE BOSTON GLOBE) JOSH REYNOLDS FOR THE BOSTON GLOBE

India's ban leads to lentil shortage here

By Vijaysree Venkatraman
Globe Correspondent / September 6, 2006

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In the hands of an Indian cook, lentils -- also called dals or pulses -- might be made into spinach dal or sambar. Whatever dish they go into, they feature prominently on the daily menu of most Indian-American families. Open a kitchen cabinet in a typical home and you can probably find a dozen dals of myriad shapes and hues: ... (Full article: 766 words)

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