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Pindi Chana is a dry-style spiced chickpea dish originating from Rawalpindi in Pakistan, distinguished by its dark color from amchur and tea-leaf cooking and served without gravy as a street food or accompaniment.
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Dal Amritsari is a robust Punjabi lentil preparation from Amritsar, India, made primarily with black urad dal and kidney beans slow-cooked with butter and aromatic spices, closely related to Dal Makhani.
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